BBQ duck bao
An extract from Smart Bites + Cool Drinks - Easy Platters for Laid-Back Feasts
“Using store-bought buns and Chinese BBQ duck make these fast to rustle. If you don’t live near a BBQ shop, cook duck breasts instead, which is easier than you might think. You can prep all the recipe components ahead of time — just keep the steamed buns covered with a damp tea towel to stop them drying out. For easy entertaining, set everything up buffet-style and let your guests build their own — it's fun that way!” - Leanne Kitchen & Antony Suvalko
MAKES 8
1/2 x BBQ Chinese duck, shredded, or 2 x 240g duck breast fillets
1⁄2 tsp salt (optional)
1⁄2 tsp Chinese five spice (optional)
1 tbsp vegetable oil (optional)
85g (1⁄3 cup) Kewpie mayonnaise
3 tbsp hoisin sauce
8 bao buns
11⁄2 cups thinly sliced red cabbage
1 carrot, cut into fine matchsticks
1 spring onion, trimmed and thinly sliced
coriander sprigs, crushed roasted peanuts, and sliced red chilli, to serve
If you’re using duck breast fillets, use a sharp knife to score the skin
in a crosshatch pattern, being careful not to cut into the flesh. Pat
the breasts dry using kitchen paper, then rub the skin with salt and the Chinese five spice. Preheat a heavy-based frying pan over medium-high heat, add the oil and then the duck, skin side down. Reduce the heat to medium and cook the duck for 12 minutes to render the fat and crisp the skin. Turn over and cook for another 2–3 minutes until the internal temperature reaches 60–65°C for medium-rare. Remove from the pan and rest the duck for 10–15 minutes before slicing thinly.
Meanwhile, stir together the mayonnaise and hoisin sauce in a small bowl. Steam the bao buns according to the packet instructions.
Fill each bun with a dollop of the hoisin mayonnaise, some cabbage, carrot and sliced duck. Scatter with spring onion, coriander, peanuts and chilli, then serve with remaining hoisin mayo on the side.
SMART BITES + COOL DRINKS
Think recipes for clever, no-fuss platter food designed for stress-free entertaining – there’s juicy, fluffy Chinese duck bao, the pimped-up hummus of your wildest dreams, Med-inspired dip platters, cute little tuna onigiri, and so much more.
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