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Spicy Duck Bao Buns

with cucumber salad and roasted potato

Allergens:
Sulphites
•Soya
•Wheat

The quantities provided above are averages only.

Total Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

350 grams

Irish Duck Breast

2 unit(s)

Carrot

2 unit(s)

Cucumber

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

1 sachet(s)

Sweet Asian Sauce

(Contains Soya, Wheat May be present Crustaceans)

1 sachet(s)

Gochujang Paste

(Contains Soya)

6 unit(s)

Bao Buns

(Contains Wheat May be present Milk)

2 sachet(s)

Thai Style Spice Mix

Not included in your delivery

to taste

Salt

to taste

Oil

to taste

Pepper

¼ tsp

Salt

1 tsp

Sugar

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Nutrition Values

Energy (kJ)5045 kJ
Energy (kcal)1206 kcal
Fat75.1 g
of which saturates21.4 g
Carbohydrate102.3 g
of which sugars28.5 g
Dietary Fiber4.5 g
Protein34.7 g
Cholesterol0 mg
Salt6.09 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Oven dish
•Baking Sheet with Baking Paper

Cooking Steps

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Pop the carrots onto a large (lined) baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins. Turn halfway through.

2

Meanwhile, score the skin of the duck breasts and rub the thai spice all over the duck. 
Place the duck in a cold pan, skin-side down. Turn the heat to medium-high and sear until the skin is a golden brown colour, 10-15 mins. Turn and cook for another 2-3 mins. Reserve the duck fat to use later.
Pop the breasts into an oven dish and cook in the middle shelf for 15-20 mins. Rest for 1-2 mins before slicing.

IMPORTANT: Wash hands and equipment after handling raw duck and its packaging. Duck is cooked when browned on the outside.

3

Trim the cucumber then halve lengthways. Bash each half with the bottom of a pot or pan. Thinly slice widthways.
In a bowl, toss the smashed cucumber with ¼ tsp salt (per 2P), apple cider vinegar and 1 tsp sugar (per 2P).
Set aside, continuing to stir occasionally.

4

In a small bowl mix the gochujang and sweet asian sauce. 

5

Place the bao buns (three at a time) on a plate.
Microwave (covered) for 1 min. Keep covered until servIng. 

Or you can steam them by placing a large pot with 2cm of water over high heat.
Once the water is boiling, place a colander lined with baking sheet on the pot. Place the bao (three at a time) on the baking sheet, cover and steam for 3-4 mins.

6

Fill each bao with a little smashed cucumber salad and sliced duck.
Drizzle with gochujang and sweet Asian sauce drizzle.
Serve any remaining salad alongside.