Ingredients for 6 bao
- 6 bao buns
- 2 duck breast
- 3 tbsp Shaoxing wine
- 3 tbsp lite soy
- 2 tbsp honey
- 1 tbsp five-spice
- Hoisin sauce
- 1 spring onion, sliced thin
Pickled cucumbers
- 1 Lebanese cucumber, seeds removed and sliced thin
- 200ml white vinegar
- 200ml water
- 1 tbsp salt
- 1 tbsp sugar (palm or white sugar will do)
- 20 pink peppercorns (black is also fine)
- 2 tbsp honey
Method
1. For the pickled cucumbers, bring all the ingredients (apart from the cucumbers) to a boil and pour this over the sliced cucumbers. Use once cooled. You can keep this in the fridge for up to 2 weeks - no problem!
2. Score the duck breast. Then, mix the soy, wine, honey, and five-spice in a bowl. Leave the duck breast flesh side-down in the marinade for 30 min-2 hours to marinate.
3. Place the duck breast skin-side-down into a cold pan over medium heat and start to render. Once you have good colour on the skin (this will take 8-10