Korean Sticky Duck Bao Buns
with Sesame Slaw and Pickled Cucumber
These fluffy bao buns are a delight to eat! Packed with tender sous-vide duck in a sweet and spicy gochujang glaze, and a fresh and crunchy sesame slaw.
Cals 1875 · Prot 71 · Carbs 163 · Fat 106
Global Eats
Gourmet
45 min
These fluffy bao buns are a delight to eat! Packed with tender sous-vide duck in a sweet and spicy gochujang glaze, and a fresh and crunchy sesame slaw.
Cals 1875 · Prot 71 · Carbs 163 · Fat 106
Global Eats
Gourmet
Ingredients
Duck
Roasted half duck
2 Piece
Water
250 ML
Bao buns
10*11*
8 Piece
Vegetable oil
0.5 Tbsp
Sesame seeds
3*
5 Grams
Ginger garlic paste
20 Grams
Gochujang
9*
40 Grams
Sweet soy sauce
9*10*11*14*
40 ML
Brown sugar
8 Grams
Rice vinegar
15 ML
Water
50 ML
Sesame oil
3*9*
15 ML
Sesame slaw
Carrot
1 Piece
Red cabbage
100 Grams
Spring onion
40 Grams
Fresh coriander
15 Grams
Lime
1 Piece
Sesame dressing
3*5*9*10*11*
40 Grams
Pickled Cucumber
Cucumber
2 Piece
White vinegar
22 ML
White sugar
10 Grams
Black sesame seeds
3*
5 Grams
Salt
0.3 Tsp
Allergens
*10 Wheat, *11 Gluten, *3 Sesame Seeds, *9 Soya, *14 Sulphur Dioxide, *5 Eggs
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 7847 / 1875 |
| Fats (g) | 106.1 |
| of which saturated (g) | 32.7 |
| Carbohydrates (g) | 163 |
| of which sugars (g) | 65.8 |
| Fibers (g) | 10.6 |
| Proteins (g) | 70.8 |
| Salt (g) | 4.4 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Roast duck
- Preheat the oven to 220°C / 200°C fan, and bring a kettle of water to a boil.
- Place the ducks in a roasting pan, and pour the boiled measured water into the corner of the tray.
- Cover the tray with foil, and roast the ducks for 15 min until warmed through.
- After 15 min, remove the foil and roast the duck for an additional 15-20 min until crispy.
Tip! The water will help steam the duck first so they stay tender.
2 Pickle cucumber
- Meanwhile, slice the cucumber into rounds.
- In a bowl, combine the white vinegar, white sugar, black sesame seeds, and a pinch of salt. Mix until dissolved.
- Add the cucumber. Stir and set aside to marinate.
3 Make slaw
- Peel and slice the carrot into thin matchsticks.
- Finely shred the red cabbage.
- Trim and thinly slice the spring onion
- Pick and roughly chop the coriander.
- Slice the lime into wedges.
- In a large bowl, combine the vegetables, the sesame dressing, and squeeze of lime juice.
- Toss to coat and refrigerate until ready to serve.
4 Make sticky glaze
- In a sauce pan over medium heat, add a small drizzle of oil and the sesame seeds. Fry for 30 sec until golden.
- Add the ginger garlic paste, gochujang, sweet soy sauce, brown sugar, rice vinegar, and the measured water.
- Bring to a simmer and cook for 2 min until thickened.
- Stir in the sesame oil at the end.
- Turn off the heat, and set aside.
5 Shred duck
- Using two forks, shred the roasted duck, discarding the bones, and add to the pot with the sticky glaze. Mix well to combine.
6 Steam bao buns
- Add the bao buns to a plate and splash a bit of water all over.
- Cover the bao buns with either parchment paper or plastic film, and microwave on high for 1 min until soft and fluffy.
- Stuff the bao buns with the Korean-style Sticky Duck and slices of pickled cucumber. Serve the Sesame Slaw on the side.
Tip! Alternatively, use a bamboo or other steamer to steam the bao buns for 2-3 min until fluffy.
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