Duck Bao

Ingredients for 6 bao - 6 bao buns - 2 duck breast - 3 tbsp Shaoxing wine - 3 tbsp lite soy - 2 tbsp honey - 1 tbsp five-spice - Hoisin sauce - 1 spring onion, sliced thin Pickled cucumbers - 1 Lebanese cucumber, seeds removed and sliced thin - 200ml white vinegar - 200ml water - 1 tbsp salt - 1 tbsp sugar (palm or white sugar will do) - 20 pink peppercorns (black is also fine) - 2 tbsp honey Method 1. For the pickled cucumbers, bring all the ingredients (apart from the cucumbers) to a boil and pour this over the sliced cucumbers. Use once cooled. You can keep this in the fridge for up to 2 weeks - no problem! 2. Score the duck breast. Then, mix the soy, wine, honey, and five-spice in a bowl. Leave the duck breast flesh side-down in the marinade for 30 min-2 hours to marinate. 3. Place the duck breast skin-side-down into a cold pan over medium heat and start to render. Once you have good colour on the skin (this will take 8-10 min), flip them and pour the marinade into the pan. 4. Reduce the marinade and glaze the breast with it. 5. Once the duck breast has reached 60°c internal temp, remove it from the pan and let it rest for 10 min. 6. While the duck is resting, steam the bao buns for 4-5 mins before assembling. 7. To assemble, start with hoisin on the bottom, followed by spring onions, sliced duck and pickled cucumbers. 8. Enjoy!