Easy Peking Duck Style Baos

Updated at: Thu, 17 Aug 2023 10:31:59 GMT

Step 1

In a small pot, sweat garlic and ginger over medium heat. Add shaoxing wine, hoisin sauce, soy sauce, sugar, 5-spice, szechuan peppercorns, and star anise. Simmer for 5 minutes, remove from the heat, and cool to room temp.

Step 2

Mix the yeast, sugar and lukewarm milk (~35 C) and let the mixture sit for 5 minutes.

Step 3

In a large bowl, combine the flour, baking powder, and salt. Add the yeast mixture and knead until a rough dough forms. (~4 minutes). Cover and rest the dough for 1 hour or until the dough doubles in size.

Step 4

Punch the air out of the dough and divide the dough into 70 g portions. Form each piece into balls. Roll out each ball and brush one side with oil and fold over.

Step 5

Place each bao onto a parchment square and proof it for 15 minutes. Transfer the baos into a steaming basket and steam for 10 minutes.

Step 6

Pour the duck marinade onto a baking sheet so that there is a thin layer of marinade. Lay the duck breasts meat-side down onto the marinade and leave uncovered in the fridge for at least 2 hours. (Preferably overnight).

Step 7

Pat duck breasts dry and use a sharp knife to score the skin in a cross-hatch pattern, making sure not to penetrate into the meat.

Step 8

Place duck breasts skin-side down on a cold, heavy-bottom pan. Turn the heat to medium. Baste the meat side with the rendered fat from the skin. (Pro tip: drain the fat in the pan periodically to get a crispier skin).

Step 9

Once most of the fat has rendered, flip and cook until the internal temperature reads 135 F. Remove breast and rest for 10 min. (The temperature will rise and leave you with a medium doneness).

Step 10

Slice duck breasts and assemble baos with hoisin sauce, julienned scallions, and julienned cucumbers.

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