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Bao with Crispy Duck and Plums

Category: Starters

Serves: 3 people

Preparing time: 00:00

Cooking time: 00:00


3 each plums

1 tsp light soy sauce

1 tsp garlic cloves, minced

2 pieces orange peel

1 tsp fresh ginger, finely chopped

1 tbsp apple cider vinegar

50ml water

1 tbsp sugar

1 piece whole star anise

1 each duck breast

1/3 each cucumber, cut into small thin strips

3 each bao in sandwich shape

Cooking Method

Step 1

Cut the plums into 6 pieces and discard the stones. Combine in a small saucepan with all other plum ingredients and gently simmer for 5 minutes until the plum slices have softened and the sauce has reduced a bit. Take off the heat and keep to the side.

Step 2

Heat a frying pan over a medium heat and place the duck breast skin side down. Let the fat render from the duck breast for 5-6 minutes until it has turned golden brown. Turn the duck breast over and cook for a further 4-5 minutes on the flesh side until cooked to your liking.

Step 3

Remove the duck breast from the pan and allow to rest for 10 minutes.

Step 4

Heat the bao dough if required by placing a bamboo steamer for 1-2 minutes.

Step 5

To assemble the bao, slice the duck into 9 pieces and place 3 slices into each bao. Top with a few plum pieces and a few cucumber strips. Serve immediately.

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