Steamed buns with 5 spice duck

Preheat the oven to 100 ° C.

Meanwhile cut the fat layer of the duck breast fillet crosswise, so that a diamond pattern is created. Sprinkle the fat layer with the 5 spices, pepper and salt.

Heat a frying pan without oil or butter and fry the duck breast fillet on the fat side for 6 minutes on medium heat.

Remove from the pan and lay the fat layer upwards on a baking tray covered with parchment paper. Brush the layer of fat with the honey.

Leave to cook for about 20 minutes in the middle of the oven.

Then remove from the oven and let rest for 10 minutes under aluminum foil.

Meanwhile, combine the self-raising flour, salt, baking powder and milk for the buns. Stir with a spoon into a coherent whole.

Remove the dough from the bowl and knead floured hands for 5 minutes. Divide into equal balls.

Roll out a ball into an oval with a length of 12 cm and a width of 6 cm on a worktop covered with self-raising flour.

Brush thinly with sesame oil and double fold. Make it 11 more.

Bring a layer of water of 4 cm to the boil and place the steam basket above it.

Cut pieces of baking paper of 12 x 6 cm.

Place 6 pieces on the bottom of the steam basket. Make sure that the entire bottom is not covered, so that the steam can pass through.

Place 6 buns in the basket and steam covered with a lid or aluminum foil in 10 minutes. Repeat with the rest.

In the meantime, cut the spring onion into pieces of 6 cm and then into thin strips.

Halve the cucumber and remove the seeds with a teaspoon. Cut the flesh into thin strips of 6 cm long.

Mix the peanut butter, hoisin sauce, sesame oil and lime juice into a sauce. Slice the duck breast into slices.

Put the duck, spring onion, cucumber, hoisin peanut sauce and buns on the table and have everyone put together their own bun.