Spicy Duck Bao Buns

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

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
Photo of Spicy Duck Bao Buns
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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 35-40 minutes until cooked through and crisping up.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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 35-40 minutes until cooked through and crisping up.

  2. 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.

  3. 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.

  4. 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.

  5. 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 - 960g

  • Cucumber - 300g

  • Dressing - 150ml

  • Free-range Duck Breasts - 4

  • Marinade - 180ml

  • Bao Buns - 12

  • Fresh Coriander - 15g

  • Fresh Mint - 15g

  • Spring Onions - 4

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