eCook Meal
Leopard’s Leap Plum Duck Bao
with pickled cucumber & red cabbage
We love a delicious bao dish, how bao you? Filled with juicy slices of 5-spice duck, pickled cucumber matchsticks & red cabbage, as well as a sweet & sticky plum sauce, these fluffy bao buns are sure to make you say bao chicka bao wow!
Serving guide
Choose your portion size.
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting occasionally. Remove from the pan and set aside to cool.
ZINGY SLAW
In a bowl, combine the vinegar, a sweetener of choice (to taste), and 5ml water. Add the sliced Cabbage, the Cucumber matchsticks, and the sliced white spring onions. Set aside to pickle.
GET YOUR DUCKS IN A ROW
Boil the kettle. Pat the duck breast dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breast in a broad, cross-hatch pattern. Take care not to go too deep and pierce the flesh. Season lightly.
THE BIG 5
Place a pot over medium-high heat with 3-4cm of boiling water covering the base for Step 3. Return the pan to a medium heat with the duck breast, skin-side down, without oil (the duck breast will render its own fat). Let the duck fat render while the pan heats up, occasionally pouring out the excess fat. Fry for 8-10 minutes until the skin is crispy. Turn up the heat to medium-high, flip the duck breast, and cook for 2-4 minutes on the other side (for a medium-rare result.) In the final 1-2 minutes, baste the duck breast with the Chinese 5-spice. Remove from the pan and allow to rest for 3 minutes before slicing.
NICE BUNS
Once the water in the pot is 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. Drain the pickling liquid from the Cabbage & Cucumber.
TAKE A BAO
Fill each bao bun with the pickled Cabbage & Cucumber. Top with the flavourful duck slices drizzled with the plum sauce. Sprinkle over the spring onion greens and the toasted sesame seeds. Serve any remaining pickled veg on the side. Bao-tiful, Chef!
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting occasionally. Remove from the pan and set aside to cool.
ZINGY SLAW
In a bowl, combine the vinegar, a sweetener of choice (to taste), and 10ml water. Add the sliced Cabbage, the Cucumber matchsticks, and the sliced white spring onions. Set aside to pickle.
GET YOUR DUCKS IN A ROW
Boil the kettle. Pat the duck breasts dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breasts in a broad, cross-hatch pattern. Take care not to go too deep and pierce the flesh. Season lightly.
THE BIG 5
Place a pot over medium-high heat with 3-4cm of boiling water covering the base for Step 3. Return the pan to a medium heat with the duck breasts, skin-side down, without oil (the duck breasts will render their own fat). Let the duck fat render while the pan heats up, occasionally pouring out the excess fat. Fry for 8-10 minutes until the skin is crispy. Turn up the heat to medium-high, flip the duck breasts, and cook for 2-4 minutes on the other side (for a medium-rare result.) In the final 1-2 minutes, baste the duck breasts with the Chinese 5-spice. Remove from the pan and allow to rest for 3 minutes before slicing.
NICE BUNS
Once the water in the pot is 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. Drain the pickling liquid from the Cabbage & Cucumber.
TAKE A BAO
Fill each bao bun with the pickled Cabbage & Cucumber. Top with the flavourful duck slices drizzled with the plum sauce. Sprinkle over the spring onion greens and the toasted sesame seeds. Serve any remaining pickled veg on the side. Bao-tiful, Chef!
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting occasionally. Remove from the pan and set aside to cool.
ZINGY SLAW
In a bowl, combine the vinegar, a sweetener of choice (to taste), and 15ml water. Add the sliced Cabbage, the Cucumber matchsticks, and the sliced white spring onions. Set aside to pickle.
GET YOUR DUCKS IN A ROW
Boil the kettle. Pat the duck breasts dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breasts in a broad, cross-hatch pattern. Take care not to go too deep and pierce the flesh. Season lightly.
THE BIG 5
Place a pot over medium-high heat with 3-4cm of boiling water covering the base for Step 3. Return the pan to a medium heat with the duck breasts, skin-side down, without oil (the duck breasts will render their own fat). Let the duck fat render while the pan heats up, occasionally pouring out the excess fat. Fry for 8-10 minutes until the skin is crispy. Turn up the heat to medium-high, flip the duck breasts, and cook for 2-4 minutes on the other side (for a medium-rare result.) In the final 1-2 minutes, baste the duck breasts with the Chinese 5-spice. Remove from the pan and allow to rest for 3 minutes before slicing.
NICE BUNS
Once the water in the pot is 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. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the Cabbage & Cucumber.
TAKE A BAO
Fill each bao bun with the pickled Cabbage & Cucumber. Top with the flavourful duck slices drizzled with the plum sauce. Sprinkle over the spring onion greens and the toasted sesame seeds. Serve any remaining pickled veg on the side. Bao-tiful, Chef!
OPEN SESAME
Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting occasionally. Remove from the pan and set aside to cool.
ZINGY SLAW
In a bowl, combine the vinegar, a sweetener of choice (to taste), and 20ml water. Add the sliced Cabbage, the Cucumber matchsticks, and the sliced white spring onions. Set aside to pickle.
GET YOUR DUCKS IN A ROW
Boil the kettle. Pat the duck breasts dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breasts in a broad, cross-hatch pattern. Take care not to go too deep and pierce the flesh. Season lightly.
THE BIG 5
Place a pot over medium-high heat with 3-4cm of boiling water covering the base for Step 3. Return the pan to a medium heat with the duck breasts, skin-side down, without oil (the duck breasts will render their own fat). Let the duck fat render while the pan heats up, occasionally pouring out the excess fat. Fry for 8-10 minutes until the skin is crispy. Turn up the heat to medium-high, flip the duck breasts, and cook for 2-4 minutes on the other side (for a medium-rare result.) In the final 1-2 minutes, baste the duck breasts with the Chinese 5-spice. Remove from the pan and allow to rest for 3 minutes before slicing.
NICE BUNS
Once the water in the pot is 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. You may need to do this step in batches. Once cool enough to handle, use a knife to gently open each bun. Drain the pickling liquid from the Cabbage & Cucumber.
TAKE A BAO
Fill each bao bun with the pickled Cabbage & Cucumber. Top with the flavourful duck slices drizzled with the plum sauce. Sprinkle over the spring onion greens and the toasted sesame seeds. Serve any remaining pickled veg on the side. Bao-tiful, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R418.85
for 4 servings · R104.71 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Bao Buns needs 8Asian Style Chicken & Kimchi Bao Bun R51.99 · whole pack (size can't be divided)R51.99
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Free-range Duck Breasts needs 4Free Range Duck Breast Mini Fillets 200 g R44.99 · whole pack (size can't be divided)R44.99
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
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Spring Onions needs 2Lay's Spring Onion & Cheese Chips 36 g R10.99 · whole pack (size can't be divided)R10.99
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Chinese 5-Spice needs 20 mlFree Range Duck with Chinese 5-Spice Avg 1.7 kg R195.48 · whole pack (size can't be divided)R195.48
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
Not in the Woolies basket — source these elsewhere:
- Rice Wine Vinegar
- Plum Sauce
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Leopard’s Leap Plum Duck Bao?
The preparation time for Leopard’s Leap Plum Duck Bao with pickled cucumber & red cabbage is between 15 and 30 minutes.
What is the total time required to make Leopard’s Leap Plum Duck Bao with pickled cucumber & red cabbage?
The total time required to make Leopard’s Leap Plum Duck Bao with pickled cucumber & red cabbage is between 30 and 45 minutes.
How many servings does Leopard’s Leap Plum Duck Bao provide?
4 servings
What are the main ingredients in Leopard’s Leap Plum Duck Bao?
Bao Buns, Black Sesame Seeds, Cabbage, Chinese 5-Spice, Cucumber, Duck Breast, Plum Sauce, Rice Wine Vinegar, Spring Onion
What is the nutritional information of Leopard’s Leap Plum Duck Bao?
Calories: 1266, Carbs: 175 grams, Fat: grams, Protein: 50.8 grams, Sugar: 33.9 grams, Salt: 2529 grams
How do I prepare Leopard’s Leap Plum Duck Bao?
NICE BUNS: Once the water in the pot is 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. Drain the pickling liquid from the cabbage & cucumber. TAKE A BAO: Fill each bao bun with the pickled cabbage & cucumber. Top with the flavourful duck slices drizzled with the plum sauce. Sprinkle over the spring onion greens and the toasted sesame seeds. Serve any remaining pickled veg on the side. Bao-tiful, Chef! THE BIG 5: Place a pot over medium-high heat with 3-4cm of boiling water covering the base for Step 3. Return the pan to a medium heat with the duck breasts, skin-side down, without oil (the duck breasts will render their own fat). Let the duck fat render while the pan heats up, occasionally pouring out the excess fat. Fry for 8-10 minutes until the skin is crispy. Turn up the heat to medium-high, flip the duck breasts, and cook for 2-4 minutes on the other side (for a medium-rare result.) In the final 1-2 minutes, baste the duck breasts with the Chinese 5-spice. Remove from the pan and allow to rest for 3 minutes before slicing. GET YOUR DUCKS IN A ROW: Boil the kettle. Pat the duck breasts dry with paper towel. Using a sharp knife, score the skin by cutting slits into its surface down the length of the breasts in a broad, cross-hatch pattern. Take care not to go too deep and pierce the flesh. Season lightly. ZINGY SLAW: In a bowl, combine the vinegar, a sweetener of choice (to taste), and 10ml water. Add the sliced cabbage, the cucumber matchsticks, and the sliced white spring onions. Set aside to pickle. OPEN SESAME: Place the sesame seeds in a pan over medium heat. Toast for 2-4 minutes until they begin to pop, shifting occasionally. Remove from the pan and set aside to cool.
What should be prepared from my kitchen to make Leopard’s Leap Plum Duck Bao?
Bao Buns, Black Sesame Seeds, Cabbage, Chinese 5-Spice, Cucumber, Duck Breast, Plum Sauce, Rice Wine Vinegar, Spring Onion
How many calories does Leopard’s Leap Plum Duck Bao have?
1266 calories
How much fat content does Leopard’s Leap Plum Duck Bao have?
grams