Ingredients
2 Duck Breast 380g
6 store-bought bao buns
Fresh coriander to serve
Marinade
1⁄4 cup soy sauce
2 tablespoons Chinese cooking wine or sherry
2 teaspoons sesame oil
2 cloves garlic, crushed
1 tablespoon ginger, minced
2 teaspoons five spice powder
3 tablespoons honey
Slaw
1 packet store-bought coleslaw, finely chopped
Kewpie mayonnaise
Preparation
Place marinade ingredients into a bowl and mix until well combined. Then add your duck breast and let it marinate overnight (or minimum 2 hours).
Preheat oven to 190C. Add the duck breast skin-side down to a cold ovenproof pan and cook over a medium heat for 5 minutes. Turn your duck breast and cook for a further 2 minutes.
Place the duck breast in the preheated oven and cook for a further 8-10 minutes, or until it’s cooked to your liking. Once cooked, make sure to let it rest uncovered for at least 15 minutes.
Meanwhile, steam the bao buns according to the packet instructions and dress the coleslaw with the kewpie mayonnaise. Slice up the duck breast and let’s start to assemble!
Open the bao buns and then add the coleslaw, a few slices of duck breast, a piece of Pork Crackle and garnish with some coriander leaves.
