Everyone who knows me knows how much I love crispy hoisin duck pancakes. Recently, like everyone else it seems,I have also been really getting into bao buns so, I thought, why not combine the two? Say hello to my Duck Bao Buns… imagine pillowy-soft steamed bao buns filled with perfectly pan-seared duck breasts, coated in a delicious hoisin-honey sauce, topped with crunchy radishes, cucumber and sesame seeds, drizzled with spicy sriracha mayonnaise. I hope you love them as much as I do.
Why I love these Duck Bao Buns:
- Quick and easy - once you have mastered how to cook the duck, it is more or less an assembly job.
- Perfect for a delicious canapé when entertaining or as part of a homemade Chinese spread.
- Full of flavour - the salty, tangy hoisin flavours combined with the sweetness of the honey make for the most incredible sauce. Add in the duck and all the toppings and you have a party of flavour.
- Uses shop-bought bao buns so no need to worry about making your own (you can, of course, if you wish).
- Highly customisable - you can vary the toppings to suit your taste; try finely shredded cabbage or thinly sliced carrot for extra crunch, or sliced chillies for a little more heat. You could even double up the recipe and set up a DIY bao bun station to allow people to ‘build their own bao’.
- You will be left with the fat from the skin which can be used to make the most amazing duck fat roast potatoes or chips.
A note on the serving size:
I always find it a bit tricky to say how many people my recipes serve as I like to have (and serve) generous portions (Nigella and I are kindred spirits on that front). I could easily eat 3 of these Duck Bao Buns as a starter, but you may wish to serve 1 each as a canapé or enjoy more as a main.
What you will need for these Duck Bao Buns:
Duck breasts - opt for plump boneless skin-on duck breasts (the skin is key for the crispy texture).
Salt - I recommend Maldon Salt for the best flavour. Both their garlic and/or chilli options would work really well in these Duck Bao Buns.
Hoisin sauce - choose a good quality thick and fragrant hoisin sauce. The sweet, salty, slightly tangy, flavour is incredible with duck breasts.
Runny honey - this adds sweetness to the sauce, you can use maple syrup if you prefer.
Bao buns - soft and pillowy, you want to use the hirata-style ones which can be filled. You can, of course, make your own but there are some very good shop-bought ones out there which saves so much time.
Cucumber - a staple in Chinese pancakes which also work perfectly in Duck Bao Buns. They bring a cooling flavour and crisp texture - I don’t peel mine but you can if you prefer.
Spring onions - these add a mild, onion flavour that isn’t too strong.
Radishes - not only do these look pretty, they bring a peppery flavour and crisp texture.
Sesame seeds - you can use black or white or a mixture of both. I love the subtle nutty flavour and texture they add. I recommend toasting for extra flavour - just watch closely to make sure they don’t catch and burn.
Sriracha mayonnaise - this is so simple to make by combining sriracha sauce and mayonnaise. Use Kewpie mayonnaise for the most incredible umami flavour.
Substitutions and Variations
Duck breast: This is a Duck Bao Buns recipe so it is specifically designed to show you how to cook breasts and use them in a delicious Chinese-inspired recipe. However, you can use shredded pulled pork, beef brisket or chicken to fill your bao buns - you will just need to adjust the cooking time and method accordingly.
Honey: Use maple syrup if you have that on hand instead of honey.
Garnishes: I like to use spring onion, radishes and fresh herbs but it's totally up to you. You could use sugar snap peas, grated carrot, celery - whatever you have on hand.
How to make Duck Bao Buns:
The full recipe is below but this step-by-step guide will help you pull together this recipe quickly and easily.
ONE: With scored skin, place the duck breasts in it, skin-side down, in a medium heat pan and slowly increase the heat. Fry gently, letting the fat melt out and the skin crisp up - this can take about 10 minutes.
Once the skin is gorgeously golden and crispy, turn over the duck breasts and cook for another 3-5 minutes for pink centre. Remove from heat to rest.
TWO: Return the pan to the heat and add the hoisin sauce and honey. Stir well to combine, then bubble away for a couple of minutes until it thickens slightly - watch closely and moderate the heat so it doesn't burn. Turn off the heat.
THREE: Slice the rested duck breast, add to the pan with the hoisin-honey sauce and coat well.
FOUR: To assemble: warm the bao buns in the microwave according to packet instructions. Spread some of the sauce from the pan onto each bao bun and top with some cucumber, spring onions, sliced radishes and a few slices of sticky duck. Sprinkle with sesame seeds and drizzle with a little sriracha mayo. Enjoy!
Cooking Tips
Cooking the duck: Scoring the skin may seem a little fussy but it really ensures that the fat renders down during cooking, which gives better flavour and the crucial crispy skin. It is very simple to do, use a sharp knife to make small, sharp slits. If you skip this step, the fat has nowhere to go so it will stay in the meat and can become quite greasy.
Bao Buns: This will vary depending on the chosen brand, but follow whatever the package instructions say. Most bao buns will need to be warmed in the microwave to fluff them up before filling. You can make homemade bao buns but I don't find it worth the time and energy given how good shop-bought ones are these days.
Frequently Asked Questions
Said to be invented in China in the 3rd century, bao buns were originally named ‘Mantou’. Over time, the name evolved to ‘baozi’ or ‘bao’ which translates as ‘to wrap’ in Mandarin. Nowadays, many different types of bao are sold all over Asia under various names with different cooking styles and both sweet and savoury fillings.
Bao buns are now pretty widely available in most large supermarkets. Alternatively, you can find them in Asian grocery shops or online.
Scoring the skin before pan-searing helps the fat render down during cooking, maximising the tenderness, intensifying the flavour and helping to create that all important crispy skin. It is very simple to do, use a sharp knife to make small, sharp slits - take care not to stretch the skin or cut into the flesh. If you skip this step, the fat has nowhere to go so it will stay in the meat and can become quite greasy.
There are many delicious ways you can fill bao buns. Some other suggested fillings for bao buns would be to use shredded pulled pork, beef brisket or chicken to fill your bao buns. I love the pulled pork with a cabbage and carrot slaw. A sticky teriyaki sauce would work really well with some crispy skinned chicken thighs, that's another favourite of mine. I also like using vegetables and making a quick tempura batter, fill the buns with a little sriracha mayo, a quick cabbage slaw and then fill with the crispy tempura. The possibilities are endless for ways to fill these bao buns and they're just so convenient you can buy the bao buns ready made.
Other recipes you may enjoy:
I love an Asian-inspired recipe. I have all the main sauces and condiments in my cupboard, they never go off, and mean it's really easy to make a flavourful meal in no time. Try my Asian-inspired Gochujang Salmon Fishcakes or Easy Pork Ramen if you fancy some brothy noodles or this Salmon Crudo is so fresh and simple.
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintDuck Bao Buns
Soft bao buns filled with perfectly pan-seared hoisin-honey glazed duck breasts, topped with crunchy veggies and sesame seeds, drizzled with spicy sriracha mayonnaise... need I say more?
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: Makes 6 bao buns 1x
- Cuisine: Chinese
Ingredients
For the duck:
- 2 duck breasts
- Pinch of flaky salt
- 4 tbsp hoisin sauce
- 4 tbsp runny honey
To assemble:
- 6 bao buns
- ½ cucumber, thinly sliced into matchsticks
- 4 spring onions, thinly sliced
- 2 radishes, thinly sliced
- 1 tbsp sesame seeds
- Sriracha mayonnaise, to drizzle
Instructions
- Place the duck breasts on a chopping board and pat the skin dry with some kitchen paper. Using a sharp knife, score the skin lightly and sprinkle it with salt.
- Put a medium-sized non-stick frying pan on the hob. Place the duck breasts in it, skin-side down, and slowly increase the heat. Fry gently, letting the fat melt out and the skin crisp up - this can take about 10 minutes but will depend on the size of your duck breasts and the heat of your pan.
- Once the skin is gorgeously golden and crispy, turn over the duck breasts and cook for another 3-5 minutes. I like my duck quite pink so 3 minutes is enough for me.
- Remove the duck breasts from the pan and set onto a plate to rest for 10 minutes. Pour the duck fat from the pan into a bowl and save for amazing roast potatoes.
- Return the pan to the heat and add the hoisin sauce and honey. Stir well to combine, then bubble away for a couple of minutes until it thickens slightly - watch closely and moderate the heat so it doesn't burn. Turn off the heat.
- Slice the rested duck breast, add to the pan with the hoisin-honey sauce and coat well.
- To assemble: warm the bao buns in the microwave according to packet instructions. Spread some of the sauce from the pan onto each bao bun and top with some cucumber, spring onions, sliced radishes and a few slices of sticky duck. Sprinkle with sesame seeds and drizzle with a little sriracha mayo. Enjoy!
Notes
- The fat from the skin can be reserved to make the most amazing roast potatoes or chips.
- You can make these bao buns vegetarian by swapping the duck for sliced tofu or oyster mushrooms. You will need to adjust the cooking time and method slightly but the flavour will still be delicious.
- You can make these bao buns vegan by swapping the duck for sliced tofu or oyster mushrooms and the runny honey for maple syrup. You will need to alter the cooking time and method slightly. The recipe won’t be quite the same but they will still taste so good.
- If you have any filling leftover, spoon into a tupperware and leave to cool completely before covering and chilling in the fridge for up to 3 days. You can then serve with more bao buns, use it to fill Chinese pancakes, or serve with your favourite Asian rice or noodle dishes.
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