- 4 Pre-cooked Confit duck legs
- 1 Cucumber, peeled in long lengths
- Pomegranate seeds
- Fresh chives
For the glaze:
- 1/2 tbsp Chinese Five Spice
- 50ml Soy
- 2 tbsp Vinegar
- 1/2 tbsp Hot Sauce
- 1 tbsp Sesame Oil
- 1 tbsp Nam Pla - fish sauce, optional
- 100g Soft Dark Brown Sugar
- 1 tsp Garlic powder
- 2 tsp Black pepper
- Roast the confit duck legs in a hot oven (per packet instructions) for about 25-30 minutes until crispy-skinned, tender, pull-apart meat and the fat has rendered. Remove the legs and allow to cool slightly until you can handle, then take the meat and skin from the bones.
- Make the glaze by adding all the ingredients to a saucepan and bringing to the boil, then reduce until you have about 4-5 tbsp of a glossy, dark thin caramel consistency.
- Whilst warm, pour the glaze over the duck and coat each piece.
- Steam your bao per packet instructions (either in the microwave or in a bamboo steamer) as you prepare the cucumber, pomegranate and chive garnish.
- When the bao are still warm and fluffy, assemble and enjoy warm.
Recipe courtesy of Gastro Gays in collaboration with Siucra.
Sometimes the likes of peanut butter or tahini are used to make more of a creamy, luxurious sauce or dressing, but since this is a glaze, we’re going to leave that out and just reduce this down to a thick consistency to luxuriously coat the slow-cooked duck.