Aromatic Duck Bao

A quick and easy School of Wok recipe, perfect for a mid-week taste of Asia.

Servings
Serves: 2
Prep
10 Mins
Cook
35-40 Mins

Ingredients

  • 1 Gressingham ½ aromatic duck & pancake kit
  • 1 School of Wok BBQ Bao Bun Kit
  • ½ cucumber
  • 3 spring onions

Method

  1. Pop the ½ duck into the oven and follow the cooking instructions on back of pack to roast the duck.
  2. It’s a’bao time! Start by following step 1 and 2 on your BBQ Bao bun kit
  3. Slice the cucumber and spring onion into fine matchsticks and place into a bowl and then pour the pickling salt over both with 40 ml cold water and mix well until the salt has dissolved.
  4. Back to your bao! Following step 5 of the instructions inside your Bao Bun Kit, roll and fold your bao dough into ‘lip shapes’, then place in a steam basket lined with greaseproof paper.
  5. Place your steamer onto a pan or wok of boiling water, and leave to steam for 8 minutes.
  6. Meanwhile, once the duck is cooked, shred the duck ready to lay into your homemade baos.
  7. Once the baos are cooked, remove the buns onto a serving plate and fill each with a the shredded duck and a topping of pickled cucumber and enjoy with the hoisin sauce drizzled over the top!
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Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.