Grilled Duck Confit Bao Recipe
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Grilled Duck Confit Bao
Grilled Duck Confit Bao – Recipe

This innovative bao fuses the flavours of duck à l’orange and Peking duck. It features a custom-made bao bun, shaped like a hot dog bun, to hold more filling. The duck legs are brined with orange and ginger peels, then braised at a low temperature to ensure tenderness without losing bite. This versatile preparation can be transformed into multiple dishes, showcasing the adaptability and richness of street food.

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Ingredients per serve

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What you need

This innovative bao fuses the flavours of duck à l’orange and Peking duck. It features a custom-made bao bun, shaped like a hot dog bun, to hold more filling. The duck legs are brined with orange and ginger peels, then braised at a low temperature to ensure tenderness without losing bite. This versatile preparation can be transformed into multiple dishes, showcasing the adaptability and richness of street food.

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Duck

    • Mix duck legs with coarse sea salt and chilli purée.
    • Cover and leave to brine in the fridge overnight.
    • Remove from the fridge, rinse well and mix with KNORR Demi Glace, water (700ml per 10 serves), ginger, garlic, honey and ¾ of orange juice.
    • Transfer to a sous vide bag, vacuum seal and cook sous vide for 4 hours at 85°C. Once finished, remove duck from the liquid, set aside and keep warm.
    • Reduce the liquid in a medium saucepan until a syrup-like consistency.
    • Cut the duck confit to desired-sized slices and cook on a grill, brushing occasionally with the reduced glaze to caramelise the meat.

  3. Crunchy Duck Skin

    • Combine cooked duck skin, KNORR Concentrated Liquid Stock, water (640 ml per 10 serves), five spice powder and tapioca flour in a Thermomix for 10 minutes at 80°C, then spread mix thinly onto a greased and lined baking tray.
    • Cook at 150°C for 20–30 minutes or until dry and crunchy. Remove and break into large chunks. Set aside.

  4. Eggplant Dip

    • Cut the peeled eggplant in half lengthways and score the inside. 
    • Drizzle with a little oil and season with salt and pepper.
    • Roast in the oven at 200°C for about 30–40 minutes or until collapsed and softened. Remove from the oven and roughly chop. 
    • Mix eggplant with tahini and HELLMANN'S Real Mayonnaise. Season to taste.

  5. Tangy Mango Celeriac Salad

    • In a medium bowl, combine mango, celeriac, red onion, poppy seeds, chilli flakes and sumac. Stir gently.
    • In a separate small bowl, combine KNORR Thai Lime Powder, remaining ¼ of orange juice, oil and white wine vinegar. Drizzle over the salad and set aside.
    • Slice the reserved eggplant skin into julienne. Deep fry at 180°C until crispy.

  6. To Serve

    • Add a heaped teaspoon of eggplant dip onto each steamed bao bun. 
    • Add the grilled duck meat and drizzle extra glaze on top.
    • Top with tangy mango salad, then crispy duck skin and fried crunchy eggplant.
    • Garnish with green onions and orange zest.
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