Filter
Reset
Sort ByRelevance
JEREMY SCARPETTA
Steamed buns with 5 spice duck
Asian steamed buns with 5 spice duck
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
Blogs that might be interesting
-
90 minSide dishleeks, olive oil, Red wine, chicken bouillon, Red wine vinegar, mustard, fresh parsley,leeks in red wine marinade
-
45 minSide dishpine nuts, fresh basil, traditional olive oil, red pointed pepper, fennel bulb, zucchini, cherry tomatoes on the branch,roasted vegetables with basil sauce
-
10 minSide dishblack olives without pit, capers, tuna in oil, anchovies in oil, garlic, lemon juice, olive oil, pepper,tapenade (olive purée)
-
15 minSide dishground coconut, sugar snaps, snow peas, soy sauce, baked onions,sugarsnaps with coconut
Nutrition
205Calories
Sodium22% DV520mg
Fat14% DV9g
Protein14% DV7g
Carbs8% DV23g
Fiber4% DV1g
Loved it