Bao with Duck

 

 

 

 

 

 

Ingredients:

For the bao dough:

• 250 g of wheat flour
• 1 tsp of dry yeast
• 10 g of sugar
• 120 ml of warm water
• 1 tbsp of walnut oil
• A pinch of fleur de sel

• For the filling:

  • 2 duck breasts (about 300 g)
  • 1 zucchini
  • 2 carrots
  • 1 garlic clove
  • 1 piece of fresh ginger (2 cm)
  • 2 tbsp of soy sauce
  • 1 tbsp of sesame oil
  • 1 tbsp of honey
  • 1 tbsp of five spice blend
  • Salt, pepper

• For the dipping sauce:

  • 2 tbsp of soy sauce
  • 1 tsp of rice vinegar
  • 1 tsp of sesame oil
  • 1 tsp of honey
  • Some toasted sesame seeds (optional)

Preparation: 

• Prepare the bao dough:

  1. In a bowl, mix the yeast, sugar, and warm water. Let rest for 5 to 10 minutes until the yeast froths.
  2. In a large bowl, mix the flour and salt. Make a well and pour in the yeast mixture, then add the oil.
  3. Knead until you get a smooth and elastic dough (about 10 minutes). Cover and let rise in a warm place for 1 hour, until the dough doubles in size.

• Prepare the duck filling:

  1. Heat a pan without any fat. Sear the duck breasts skin-side down for 5 minutes until golden brown. Flip and cook for another 3 minutes. Set aside to cool slightly, then cut into thin slices.
  2. Grate the carrots and zucchini.
  3. In a wok, heat the sesame oil. Add the finely chopped garlic and ginger, then the grated vegetables. Stir-fry for 2-3 minutes.
  4. Add the duck slices, soy sauce, honey, and five spice blend. Mix well to coat all the ingredients and cook for another 2 minutes. Set aside.

• Shape and cook the baos:

  1. Deflate the bao dough and divide it into 8 equal portions.
  2. Roll each portion into a disk about 10 cm in diameter. Place a spoonful of filling in the center, then pinch the edges to form a ball.
  3. Place the baos on squares of parchment paper, seam-side down. Let rest for 15 minutes.
  4. Steam the baos for 10 to 12 minutes until they puff up.

• Prepare the dipping sauce:

  In a bowl, mix all the sauce ingredients. Add sesame seeds for the finishing touch.

• Serve:

  Place the warm baos on a plate. Serve with the dipping sauce and some salad.

Enjoy your meal!