Smoked Duck Bao Buns
Time to meld my two favorite types of food, Asian and BBQ! Smoked a duck is a perfect backyard cook, and the bao buns are super simple to make on a bamboo steamer!
YouTube Instructional: https://youtu.be/q_d0Ph9Or78
Ingredients:
Duck Breast (skin-on)
Duck Seasoning Ingredients:
1 Tbsp Olive Oil
2 Tsp Soy Sauce
2 Tsp Rice Wine
1/4 Tsp Kosher Salt
1/4 Tsp 5 Spice Powder
Bao Bun Ingredients:
3 Tbsp Warm Water
1/2 Cup Warm Milk
1/2 Tbsp Active Dry Yeast
2 Tbsp Granulated Sugar
1 Tbsp Olive Oil
2 & 1/4 Cup All Purpose Flour
1/4 Tsp Baking Powder
1/2 Tsp Kosher Salt
Serving Ingredients:
Hoisin Sauce
thinly sliced carrots
thinly sliced cucmbers
Step 1: Prep and Marinade the Duck
Cut a cross pattern into the skin of the duck - make sure to not cut into the meat under the skin
Combine the marinade ingredients and pour around the duck, making sure that the skin is left out of the marinade
Put the container into the fridge uncovered to allow the skin to continue drying
Step 2: Activate the dough yeast
Combine the Olive oil, half of the granulated sugar, warm milk, warm water, and yeast, and allow 5-15 minutes for a foam to build on top of the liquid (this shows that the yeast is alive)
Step 3: Kneed the dough
Mix the flour, half of the sugar, baking powder, and salt in a stand mixer.
Pour the yeast mixture into the mixer and using a dough hook, kneed the dough until it stops being overly sticky.
Remove from hook, roll into a ball and put it back in the bowl. Cover and let it rest 2+ hours.
Step 4: Roll out the Buns
Roll the dough to about 1/4 inch thick and using a cup, cut them into 3.5 inch circles. Place on parchment paper, cover with parchment paper, and let them rest.
Step 5: Smoke the Duck Breast
Preheat the smoker to 180 degrees and put the duck breast on the top rack.
Put a drip pan under the duck to catch any duck fat
Smoke until an internal temp of 115 degree and remove (cover)
Step 6: Sear the Duck Breast
Heat a cast iron pan on a stove top or grill on high heat.
Sear the skin side of the duck until the skin crisps brown (internal temp is 135-140)
Step 7: Steam the Bao Buns
Cover one side of the bun circles in olive oil, and fold that side in half
Boil water in a large frying pan.
Arrange the steamed buns in bamboo steamer, cover, and put the steamer in the frying pan.
Allow the buns to steam for appx 15 min.
Step 8: Assemble the buns
Put a layer of hoisin sauce inside the buns
Put a small sliver of cucumber and carrot into the bun.
Cut 1/4 inch tick slices of the duck breast and add them to the bun.
Enjoy!
