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.
Ingredients
Scale
Bao Buns
- 10–12 bao buns
Duck
- 2 duck breasts
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 ½ teaspoons Chinese five spice
Sauces & Condiments
- ½ cup kewpie mayo
- ¼ cup hoisin sauce
Fillings & Garnishes
- 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
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
Nutrition
- Serving Size: 2 bao buns
- Calories: 380
- Sugar: 5g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
Keywords: duck bao, bao buns, Chinese five spice duck, Asian street food, hoisin sauce, kewpie mayo, steamed buns, crispy duck recipe
