Bao Buns with Teriyaki Duck
with an Asian-style cucumber salad
This recipe provides 321 g of vegetables per portion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 piece
Red onion
½ piece
Garlic
1.25 teaspoon
Fresh ginger
⅓ piece
Red chili pepper
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
1 piece
Boneless duck thigh confit
¼ piece
Lime
½ piece
Cucumber
½ piece
Purple carrot
5 milliliters
Sesame oil
(Contains: Sesamzaad)
5 g
Salted peanuts
(Contains: Pinda's May be present: Noten, Sesamzaad)
5 g
Fresh flat leaf parsley
(May be present: Selderij)
25 g
Teriyaki sauce
(Contains: Soja, Tarwe)
3 piece
Bao buns
(Contains: Tarwe)
¼ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Noten, Pinda's)
Not included in your delivery
½ tablespoon
Sunflower oil
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
[Reduced salt] soy sauce
Nutrition Values
Utensils
Cooking Steps
- Slice the onion into half rings.
- Press or mince the garlic. Peel the ginger, then grate or finely chop it.
- Deseed the red chili pepper, then finely chop a third of it per person.
- In a salad bowl, mix the soy sauce with 0.5 tsp East Asian-style sauce per person (see Tip). Add a quarter each of the garlic, ginger and red chili pepper and mix well.
Tip: If you're watching your salt intake, use just half of the soy sauce and then add more later as preferred when serving.
- Heat a drizzle of sunflower oil in a frying pan with a lid. Pour in the dressing and fry for 30 seconds over high heat, then put it back in the salad bowl.
- Heat the same frying pan without any oil over medium-high heat, then fry the onion and confit duck for 3 - 4 minutes with the lid on. Keep warm over a low heat until ready to serve.
- Cut the lime into 8 wedges.
- Slice two-thirds of the cucumber and cut the rest into thin sticks.
- Cut the carrot in half across the width, then cut it into thin sticks.
- Put the cucumber slices in the salad bowl. Add the sesame oil and the juice of 1 lime wedge per person. Mix well.
- Roughly chop the peanuts and finely chop the fresh parsley. Set both aside.
- In a small bowl, mix the mayo with 0.5 tsp East Asian-style sauce per person.
- Transfer the duck to a plate, leaving the onion in the pan. Use two forks to roughly pull the duck apart.
- Reheat the same frying pan over medium-high heat. Add the teriyaki sauce and the rest of the ginger, garlic, chilli pepper and East Asian-style sauce, then fry for 3 - 4 minutes.
- Boil a shallow layer of water in a lidded pot or saucepan (see Tip).
- Line a metal sieve with some baking paper. Put the bao buns in the sieve and place it over the pan, making sure it doesn't touch the water.
- Cover the pan and steam the buns for 5 - 7 minutes, until they're soft.
Tip: feel free to use a steamer basket instead if you have one at home.
- Cut the bao buns open, spread the sweet mayo onto the inside and then add the teriyaki duck, carrot, cucumber, parsley and peanuts.
- Serve the salad to the side with any remaining carrot and cucumber.
- Scatter over the sesame seeds and serve with a lime wedge.
