Crispy Duck Bao
Equipment
ingredients
instructions
notes
2 el sojasaus
1 el honing
1 el rijstwijnazijn
¼ el Chinees vijfkruidenpoeder
4 bao buns
Bereiding:
Fluffy bak buns filled with crispy duck and a delicious marinade!The cucumber and carrots balance the umami flavour perfectly!
Oven
Rinse the duck and thoroughly pat dry. Using a sharp knife, score skin in a crisscross pattern.
In a shallow bowl, combine together the soy sauce, honey, rice vinegar and 5 spice powder. Add the duck breasts, skin side up and spoon the marinade over the skin. Set aside at room temperature for 30 minutes.
Preheat Convection to 200°C.
Place the duck breasts skin side up on the wire rack and pat the skin dry with paper towel. Cook on Convection for 8 minutes. Then cook on Grill for 5 minutes. Remove from oven, allow duck to rest on the wire rack for 5 minutes before slicing.
Meantime, cut the carrot and cucumber in thin slices. Steam the bao buns.
Spread the bao with hoisin sauce, top with 2 slices of cucumber, 2 slices of carrot, and two slices of duck.
?? DUTCH VERSION
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