This Asian-inspired recipe needs traditional doses of time, love and care in order to cure the duck and hand prepare and steam the bao, or buns, and ferment the kimchi.
The beautifully tender shredded duck combined with the supremely soft, pillowy dough of the buns and a crunchy bite of Korean-style kimchi will be reward enough for the effort required to prepare this popular dish.
This recipe will make enough buns to serve 6 – 8 guests.
How to prepare the duck:
Ingredients:
- 4kg Duck legs
- 60g Coarse salt
- 40g Sugar
- Enough sunflower oil to cover the duck legs
Method:
Combine the salt and sugar to make a cure mix, rub this onto the duck and cure for 2 hours. Wash off the cure mix and place the duck legs in a thick-based pot before covering them with oil. The oil should cover the legs entirely. Place on a low heat for 4 hours. The pot does not need to be covered with a lid. Do not stir the pot while the legs are on confit. Cool down and shred the meat off the bone.
How to prepare the steamed buns:
Ingredients:
- 2 x Packets yeast
- 8.5 Cups of “00” flour
- 12tbs Sugar
- 6tbs Milk powder
- 2tbsp Salt
- 1 tsp Baking powder
- 2/3 Cup vegetable oil
Method:
Combine all the ingredients in a mixer and then knead for 8 – 10 minutes. Allow the dough to prove for 1 hour. Separate into 20g portions. Allow to prove for another 20 minutes. Shape the balls and prove for another 20 minutes. Steam in a steaming oven or steam basket for 8 minutes. Allow to cool on a wire rack before serving.
Kimchi
Ingredients:
- 1kg Turnip, julienned or grated
- 250g Carrots, julienned or grated
- 2 Bunches of spring onion, sliced
- 40g Salt
- 100g Korean chilli powder (you can buy this at an Asian supermarket)
- 50g Water
- 20g Sesame seeds, pasted
- 50g Garlic
- 50g Ginger
- 50ml Fish sauce
Method:
- Combine the salt and vegetables and marinate for 4 hours. Mix the chilli, water, sesame seeds and fish sauce into a paste.
- Combine the vegetables and chilli paste well. Pack into jars, ensuring there is no air in the jars, and seal. Ferment outside for 4 – 6 days. Refrigerate.
How to assemble the buns:
Ingredients:
- Kewpie mayonnaise
- Shredded spring onions
- Sprigs of coriander
Method:
Warm up the pre-steamed buns in a steamer for 3 minutes. Once warm, slice open and place the kimchi inside the bun, then add shredded duck, followed by mayonnaise, spring onions and coriander.
