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Quick Peking Duck Bao Buns

Asian cuisineChinese cuisine
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Quick Peking Duck Bao Buns

Peking Duck

  1. Turkey & Duck Dishes

Prep: 20 min • Cook: 15 min. A fast, weeknight-friendly version using pre-cooked duck or duck breast, thinly sliced and stir-fried with Peking Duck sauce, then stuffed into fluffy bao buns with crisp cucumber and scallion.

Preparation time
20 min
Cooking time
15 min
Total time
35 min
Servings
8
Course
Main
Complexity
Easy
Units:
Scale:

Ingredients

  • 11oz duck breast(Cooked and thinly sliced, or raw duck breast sliced thinly)
  • 8 pcs bao buns(Steamed, store-bought or homemade)
  • 1/2 cup cucumber(Julienned)
  • 2 pcs scallions(Thinly sliced)

Peking Duck Sauce

  • 4 tbsp hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 1 tbsp water

Instructions

Prepare the Sauce

  1. In a small bowl, whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, sugar, and water until well combined.

Cook the Duck

  1. If using raw duck breast, heat a little oil in a skillet over medium-high heat. Add sliced duck breast and stir-fry for 3-5 minutes until cooked through and lightly browned.
  2. If using pre-cooked duck, heat a little oil in a skillet over medium-high heat and stir-fry for 2 minutes until warmed and slightly crispy.
  3. Pour the prepared Peking Duck sauce over the duck. Stir to coat and cook for another 1-2 minutes until the sauce thickens slightly.

Assemble the Bao Buns

  1. Steam the bao buns according to package directions until warm and fluffy.
  2. Carefully cut each bao bun open, but not all the way through, to create a pocket.
  3. Fill each bao bun with a generous portion of the sauced duck.
  4. Top with julienned cucumber and sliced scallions.

Nutrition

Servings
8
Serving size (imperial)
3.2 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories250.5 kcal278.3 kcal2,004 kcal
Protein15.2 g16.9 g121.6 g
Fat12.8 g14.2 g102.4 g
Carbs18.9 g21 g151.2 g

Tips

  • Ensure your duck breast is sliced thinly for quick cooking and even distribution in the bao.
  • Adjust the amount of sauce to your preference; some like it saucier, others prefer just a glaze.
  • Serve immediately while the bao buns are warm and the duck is hot for the best texture and flavor.

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