Hoisin duck bao: light steamed bao filled with glazed rotisserie duck, cucumbers, scallions, and hoisin sauce.
Author: Erin Berdan
Recipe type: Main
Cuisine: Asian
Serves: 4-6 servings
Ingredients
1 Tbsp. olive oil
1 small onion coarsely chopped
4 cloves garlic
3 cups orange juice
1 Tbsp. soy sauce
1 star anise
1 whole duck, about 5-6 pounds
1 package bao
1 small cucumber, thinly sliced
2 scallions, thinly sliced on a diagonal
a small handful of cilantro leaves
¼ cup hoisin sauce, or more to taste
Sriracha (optional)
Instructions
Heat the olive oil in a medium saucepan. Add the onion and cook until translucent. Add the garlic and cook for one minute.
Pour in the orange juice and soy sauce and bring to a boil. Add the star anise and continue boiling until reduced to 1½ cups. Transfer to a blender and blend until smooth. Cool to room temperature.
Place duck in a shallow pan and pour half the sauce over it. Cover and refrigerate for at least 4 hours or up to overnight. Drain and discard used marinade.
Attach duck to spit and cook over low heat for about 1 hour 45 minutes or until cooked through, basting every 15 minutes with reserved sauce.
Transfer duck to a platter and slice the meat. Reserve bones for stock or discard.
During the last 15 minutes of cooking, prepare a steamer. Steam bao for a few minutes until soft and warmed through.
To serve, spread some hoisin on the bao. Fill with duck, sliced cucumbers and scallions and a few cilantro leaves. Top with a few drops of sriracha, if desired.
Recipe by white plate blank slate at https://whiteplateblankslate.com/hoisin-duck-bao/