What are the main ingredients in Spicy Duck Bao Buns?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

What is the nutritional information of Spicy Duck Bao Buns?

Calories: 491, Carbs: 54 grams, Fat: grams, Protein: 36.2 grams, Sugar: 35.1 grams, Salt: 1094 grams

How do I prepare Spicy Duck Bao Buns?

ROASTED WEDGES: Preheat the oven to 200°C. Boil the kettle. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up. SMASHING…: Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and salt lightly. In a bowl, combine the dressing with 2 tbsp of a sweetener of choice. Mix until fully combined. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving. CRISPY DUCK: Pat the duck dry with a paper towel. Place the duck breast in a cold pan skin-side down without oil (the duck breast will render in its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, and drain the excess duck fat. Flip the duck breast and cook for 2-4 minutes on the other side. Remove the duck from the pan and slice into thin strips. Return the pan to a medium-high heat. Add back the duck slices and ½ the marinade. Baste the duck slices for 1-2 minutes, until the sauce is sticky and the strips are fully coated. Season to taste. BAO BONANZA: Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun. BEAUTIFUL BUNS!: Fill the buns with the spicy duck strips and drizzle over the remaining marinade. Top with a generous heap of the picked coriander and mint. Sprinkle over the spring onion slices. Serve the smashed cucumbers and the roasted carrot wedges on the side. Stunning, Chef!

What should be prepared from my kitchen to make Spicy Duck Bao Buns?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Paper Towel

Spicy Duck Bao Buns

Name: Spicy Duck Bao Buns
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Paper Towel

Simplicity and flavour at its finest! Strips of duck breast, coated in a spicy gochujang and BBQ sauce, piled inside fluffy bao buns. Served with heaps of fresh herbs, a zingy smashed cucumber salad, and roasted carrot wedges.

Spicy Duck Bao Buns

with a smashed cucumber salad & golden carrot wedges

Hands on Time: 20 - 40 minutes

Overall Time: 35 - 65 minutes

Download the Recipe for 2

Ingredients:

Bao Buns
Carrot
Cucumber
Dressing
Free-range Duck Breast
Free-range Duck Breasts
Fresh Coriander
Fresh Mint
Marinade
Spring Onion
Spring Onions

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

ROASTED WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
SMASHING…
Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and salt lightly. In a bowl, combine the dressing with 1 tbsp of a sweetener of choice. Mix until fully combined. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving.
CRISPY DUCK
Pat the duck dry with a paper towel. Place the duck breast in a cold pan skin-side down without oil (the duck breast will render in its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, and drain the excess duck fat. Flip the duck breast and cook for 2-4 minutes on the other side. Remove the duck from the pan and slice into thin strips. Return the pan to a medium-high heat. Add back the duck slices and ½ the marinade. Baste the duck slices for 1-2 minutes, until the sauce is sticky and the strips are fully coated. Season to taste.
BAO BONANZA
Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun.
BEAUTIFUL BUNS!
Fill the buns with the spicy duck strips and drizzle over the remaining marinade. Top with a generous heap of the picked coriander and mint. Sprinkle over the spring onion slices. Serve the smashed cucumbers and the roasted carrot wedges on the side. Stunning, Chef!

Carrot - 240g
Cucumber - 75g
Dressing - 37,5ml
Free-range Duck Breast - 1
Marinade - 45ml
Bao Buns - 3
Fresh Coriander - 4g
Fresh Mint - 4g
Spring Onion - 1

Download the Recipe

Serves 2

ROASTED WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up.
SMASHING…
Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and salt lightly. In a bowl, combine the dressing with 2 tbsp of a sweetener of choice. Mix until fully combined. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving.
CRISPY DUCK
Pat the duck dry with a paper towel. Place the duck breast in a cold pan skin-side down without oil (the duck breast will render in its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, and drain the excess duck fat. Flip the duck breast and cook for 2-4 minutes on the other side. Remove the duck from the pan and slice into thin strips. Return the pan to a medium-high heat. Add back the duck slices and ½ the marinade. Baste the duck slices for 1-2 minutes, until the sauce is sticky and the strips are fully coated. Season to taste.
BAO BONANZA
Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun.
BEAUTIFUL BUNS!
Fill the buns with the spicy duck strips and drizzle over the remaining marinade. Top with a generous heap of the picked coriander and mint. Sprinkle over the spring onion slices. Serve the smashed cucumbers and the roasted carrot wedges on the side. Stunning, Chef!

Carrot - 480g
Cucumber - 150g
Dressing - 75ml
Free-range Duck Breasts - 2
Marinade - 90ml
Bao Buns - 6
Fresh Coriander - 8g
Fresh Mint - 8g
Spring Onions - 2

Download the Recipe

Serves 3

ROASTED WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.
SMASHING…
Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and salt lightly. In a bowl, combine the dressing with 3 tbsp of a sweetener of choice. Mix until fully combined. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving.
CRISPY DUCK
Pat the duck dry with a paper towel. Place the duck breast in a cold pan skin-side down without oil (the duck breast will render in its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, and drain the excess duck fat. Flip the duck breast and cook for 2-4 minutes on the other side. Remove the duck from the pan and slice into thin strips. Return the pan to a medium-high heat. Add back the duck slices and ½ the marinade. Baste the duck slices for 2-3 minutes, until the sauce is sticky and the strips are fully coated. Season to taste.
BAO BONANZA
Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun.
BEAUTIFUL BUNS!
Fill the buns with the spicy duck strips and drizzle over the remaining marinade. Top with a generous heap of the picked coriander and mint. Sprinkle over the spring onion slices. Serve the smashed cucumbers and the roasted carrot wedges on the side. Stunning, Chef!

Carrot - 720g
Cucumber - 225g
Dressing - 112,5ml
Free-range Duck Breasts - 3
Marinade - 135ml
Bao Buns - 9
Fresh Coriander - 12g
Fresh Mint - 12g
Spring Onions - 3

Download the Recipe

Serves 4

ROASTED WEDGES
Preheat the oven to 200°C. Boil the kettle. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Roast in the hot oven for 35-40 minutes until cooked through and crisping up.
SMASHING…
Using a rolling pin or bottle, smash the cucumber, slice into bite-sized pieces, and salt lightly. In a bowl, combine the dressing with 4 tbsp of a sweetener of choice. Mix until fully combined. Add the cucumber pieces and toss until fully coated. Set aside to marinate until serving.
CRISPY DUCK
Pat the duck dry with a paper towel. Place the duck breast in a cold pan skin-side down without oil (the duck breast will render in its own fat). Place over a medium heat and let the duck fat render while the pan heats up. Fry for 5-8 minutes until the skin is crispy. Turn up the heat to medium-high, and drain the excess duck fat. Flip the duck breast and cook for 2-4 minutes on the other side. Remove the duck from the pan and slice into thin strips. Return the pan to a medium-high heat. Add back the duck slices and ½ the marinade. Baste the duck slices for 2-3 minutes, until the sauce is sticky and the strips are fully coated. Season to taste.
BAO BONANZA
Place a pot over a medium-high heat with 3-4cm of boiling water covering the base. Once steaming, place the bao buns in a colander over the pot. Cover and allow to steam for 5-6 minutes until cooked through and soft. Alternatively, use a steamer if you have one. Once cool enough to handle, use a knife to gently open each bun.
BEAUTIFUL BUNS!
Fill the buns with the spicy duck strips and drizzle over the remaining marinade. Top with a generous heap of the picked coriander and mint. Sprinkle over the spring onion slices. Serve the smashed cucumbers and the roasted carrot wedges on the side. Stunning, Chef!