Spicy Duck Bao Buns
with cucumber salad and roasted potato- Sulphites
- Wheat
- Cereals containing gluten
- Soya
https://ucook-pdfs-dev.s3.us-west-2.amazonaws.com/9b600a27-f5fe-4c75-8468-4de65049c7c4
Ingredients
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: Wheat, Cereals containing gluten, Soya)
1 sachet(s)
Gochujang Paste
(Contains: Soya)
6 unit(s)
Bao Buns
(Contains: Wheat, Cereals containing gluten)
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
Nutrition Values
Utensils
Cooking steps
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.
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.
TIP: Cook for 5-10 mins extra if you'd like it more well done.
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.
In a small bowl mix the gochujang and sweet asian sauce.
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.
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.
