Name: Duck Bao Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese / Asian Fusion
Ingredients: 10-12 bao buns; 2 duck breasts; 1 tablespoon olive oil; ½ teaspoon salt; 1 ½ teaspoons Chinese five spice; ½ cup kewpie mayo; ¼ cup hoisin sauce; 1-2 long red chillies, finely sliced; 2 cups finely sliced red cabbage; Fresh coriander (cilantro), to serve; Sesame seeds and/or crushed roasted peanuts, to garnish

Jump to Recipe

If you are a fan of vibrant flavors wrapped in pillowy softness, then this Duck Bao recipe will quickly become one of your top favorites. The tender, crispy duck breast paired with a luscious hoisin-kewpie mayo, crunchy cabbage, and fresh coriander creates a perfect harmony of textures and tastes that practically melts in your mouth. Whether you are throwing together a quick weeknight dinner or impressing friends at your next gathering, these Duck Bao buns deliver satisfying, exotic flavors with an approachable twist.

Ingredients You’ll Need

This Duck Bao recipe features simple yet essential ingredients that each bring their own magic to the dish. From the rich, crispy skin of the duck breast to the tangy crunch of red cabbage and the subtle warmth of Chinese five spice, every element plays a part in creating that unforgettable bite.

Bao buns: Soft and pillowy, these buns serve as the perfect vessel to hold all the delicious fillings together.
Duck breasts: The star of the show, delivering a tender, juicy centerpiece with crispy skin.
Olive oil: Helps render the duck skin beautifully and adds a subtle richness to the meat.
Salt: Enhances all the flavors and helps bring out the duck’s natural taste.
Chinese five spice: Provides a warm, aromatic note balancing the richness of the duck perfectly.
Kewpie mayo: Adds a creamy, slightly sweet tang to brighten the flavors.
Hoisin sauce: Deeply savory and slightly sweet, it complements the duck and ties the fillings together.
Long red chillies: Finely sliced for a bit of fiery kick and vibrant color.
Red cabbage: Finely sliced for crispy, fresh crunch and a splash of color.
Fresh coriander (cilantro): Offers a bright, herbal lift that keeps the bao light and refreshing.
Sesame seeds and/or crushed roasted peanuts: Optional toppings adding texture and nuttiness.

How to Make Duck Bao

Step 1: Prepare the Duck Breasts

Start by bringing your duck breasts to room temperature for about 30 minutes—this ensures even cooking. Using a sharp knife, score the duck skin in a crisscross pattern about half an inch apart, being careful not to cut into the meat. This helps to render the fat and achieve that perfect crispy skin we all crave.

Step 2: Seasoning the Duck

Rub the duck breasts all over with olive oil and salt, spreading it evenly for balanced seasoning. Sprinkle Chinese five spice generously on the meat side and rub it in with your hands, infusing the duck with fragrant warmth that is signature to this dish.

Step 3: Cook the Duck Low and Slow

Place the duck breasts skin side down in a cold large skillet, then set it over medium heat. This technique allows the fat under the skin to slowly melt away, caramelizing to a golden, crispy finish. After about eight minutes, flip the duck to brown the meat side. Cook for an additional two to five minutes, depending on your preferred doneness.

Step 4: Perfect the Sear

Lean the duck breasts up against each other so the thickest part sears for 60 seconds. This final push ensures a juicy interior wrapped in that irresistible crispy skin. Once done, remove from heat and let the duck rest on a cutting board for a few minutes to lock in those delicious juices.

Step 5: Prep the Fillings and Steam the Bao

While the duck is resting, quickly mix together the kewpie mayo and hoisin sauce in a bowl—this creamy blend will add a wonderful tang to your Duck Bao. Steam your bao buns until soft and fluffy, ready to receive their fillings.

Step 6: Assemble the Duck Bao

Slice the rested duck breast thinly, keeping that crispy skin intact. Layer your bao buns with slices of duck, a spoonful of the hoisin mayo, finely sliced red cabbage, fresh coriander, and a sprinkle of red chillies. Finish with sesame seeds or crushed peanuts for a delightful crunch. The result is an explosion of flavors and textures that’s hard to resist!

How to Serve Duck Bao

Garnishes

Fresh garnishes can truly elevate your Duck Bao experience. A scattering of sesame seeds or roughly crushed roasted peanuts adds a lovely crunch while complementing the richness of the duck. Don’t shy away from extra coriander leaves and thinly sliced chillies for a burst of color and freshness that livens up every bite.

Side Dishes

For a complete meal, pair your Duck Bao with simple Asian-inspired sides like pickled vegetables, steamed edamame, or a crisp cucumber salad drizzled with sesame oil and rice vinegar. These lighter accompaniments balance the richness of the bao and add variety to your plate.

Creative Ways to Present

If you’re serving Duck Bao at a party or special event, consider placing the bao buns in a bamboo steamer on the table for a communal feel. You can also offer an array of toppings like extra hoisin sauce, sliced fresh chillies, and crispy shallots to let guests customize their baos. This interactive approach makes the meal even more fun and memorable.

Make Ahead and Storage

Storing Leftovers

After enjoying your Duck Bao, wrap leftover duck breast tightly in foil or an airtight container and refrigerate for up to 3 days. Bao buns can be stored separately in a plastic bag to keep them soft. This way, you can easily reassemble fresh baos whenever you want a quick, tasty snack.

Freezing

If you want to save the bao buns for longer, they freeze beautifully. Wrap them well in plastic wrap and place them in a freezer bag for up to one month. It’s best to freeze the duck breast cooked and sliced in a separate container to maintain optimal texture and flavor. When ready to eat, thaw both thoroughly before reheating.

Reheating

To bring your Duck Bao back to life, gently steam the frozen or refrigerated buns until warm and fluffy. For the duck slices, warm them in a skillet over low heat to prevent drying out. Reassemble with fresh toppings, and you’ll enjoy a meal that tastes just as incredible as the first time around.

FAQs

Can I use other cuts of duck for Duck Bao?

While duck breasts are ideal for their balance of meat and fat, you can also use duck legs if you prefer. Just be sure to debone and shred the meat after slow cooking to keep the texture tender and easy to eat inside the buns.

Is it necessary to use Chinese five spice?

Chinese five spice is key for adding warmth and complexity to the duck’s flavor, but if you don’t have it on hand, a mix of cinnamon, star anise, and cloves can substitute. Avoid skipping seasoning altogether, as it gives the Duck Bao its signature character.

Can I make bao buns from scratch?

Absolutely! Making bao buns at home can be a rewarding project if you have the time. However, store-bought steamed buns are a fantastic shortcut and taste wonderful, making the recipe more accessible for busy cooks.

How spicy is this Duck Bao recipe?

The red chillies add a gentle heat that can be adjusted to your liking. If you prefer milder flavors, use fewer chillies or omit them altogether. The dish still shines with its rich and savory notes even without the spicy kick.

What drinks pair well with Duck Bao?

A crisp, refreshing drink complements the richness of the Duck Bao beautifully. Try a cold jasmine tea, light lager, or a fruity white wine like Riesling to balance the flavors and keep your palate refreshed.

Final Thoughts

This Duck Bao recipe is such a treat, combining crispy, tender duck with fresh, flavorful fillings wrapped in soft, fluffy buns. It’s a wonderful dish to bring some excitement to your meals and share with loved ones. Give it a try—you might find yourself making Duck Bao again and again!

Duck Bao Recipe

★★★★★

5.2 from 19 reviews

Author: Aiden
Total Time: 30 minutes
Yield: 10–12 bao buns (servings) 1x
Diet: Halal

Print Recipe

Description

A deliciously crispy duck bao recipe featuring tender duck breasts seasoned with Chinese five spice, served in soft bao buns with a vibrant mix of kewpie mayo, hoisin sauce, fresh red cabbage, coriander, and crunchy toppings. This Asian-inspired dish is perfect for a flavorful, hands-on meal that’s sure to impress.

Instructions

Prepare the duck breasts: Take the duck breasts out of the fridge 30 minutes prior to cooking to bring them to room temperature. Using a sharp knife, score the skin in a ½ inch criss-cross pattern without cutting into the meat.
Season the duck: Rub the duck breasts with olive oil and sprinkle salt over them evenly. Place the duck breasts skin side down and sprinkle Chinese five spice over the meat side. Rub the spice in well to ensure flavor penetration.
Cook the duck skin: Put the duck breasts skin side down in a cold large skillet over medium heat. Cook for about 8 minutes to render the fat and create crispy golden skin, turning once the skin is browned.
Finish cooking the duck: Flip the duck breasts and cook an additional 2-5 minutes depending on your preferred doneness. Then, stand the breasts up on their fattest edges against each other in the pan to sear for 1 minute more.
Prepare fillings and sauces: While the duck cooks, combine the kewpie mayo and hoisin sauce in a small bowl. Slice red cabbage finely, and slice the red chillies thinly for garnish.
Rest the duck: Remove the duck breasts from the pan and place skin side up on a chopping board to rest for 2-3 minutes, allowing juices to redistribute.
Slice and assemble: Thinly slice the rested duck breasts. Steam the bao buns according to package instructions. Layer the sliced duck, red cabbage, sliced chillies, and fresh coriander inside the steamed buns. Drizzle with the kewpie-hoisin sauce mixture and sprinkle with sesame seeds and/or crushed roasted peanuts.
Serve and enjoy: Serve the assembled duck baos immediately while warm and crispy. Invite guests to enjoy this flavorful, handheld street food-inspired treat.

Notes

Scoring the duck skin helps render fat and achieve a crispy texture.
Using a cold skillet to start cooking the duck skin ensures gradual fat rendering for a perfect crisp.
Kewpie mayo adds a creamy, umami-rich flavor that complements the hoisin sauce.
Adjust the amount of chili to your preferred spice level or omit if sensitive to heat.
Resting the duck after cooking prevents juices from escaping when sliced, keeping the meat tender.
Steamed bao buns can be store-bought or homemade for a more authentic touch.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-frying and steaming
Cuisine: Chinese / Asian Fusion