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JEREMY SCARPETTA
Steamed buns with 5 spice duck
Asian steamed buns with 5 spice duck
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Ingredients
Directions
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Preheat the oven to 100 ° C.
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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.
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Heat a frying pan without oil or butter and fry the duck breast fillet on the fat side for 6 minutes on medium heat.
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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.
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Leave to cook for about 20 minutes in the middle of the oven.
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Then remove from the oven and let rest for 10 minutes under aluminum foil.
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Meanwhile, combine the self-raising flour, salt, baking powder and milk for the buns. Stir with a spoon into a coherent whole.
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Remove the dough from the bowl and knead floured hands for 5 minutes. Divide into equal balls.
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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.
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Brush thinly with sesame oil and double fold. Make it 11 more.
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Bring a layer of water of 4 cm to the boil and place the steam basket above it.
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Cut pieces of baking paper of 12 x 6 cm.
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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.
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Place 6 buns in the basket and steam covered with a lid or aluminum foil in 10 minutes. Repeat with the rest.
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In the meantime, cut the spring onion into pieces of 6 cm and then into thin strips.
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Halve the cucumber and remove the seeds with a teaspoon. Cut the flesh into thin strips of 6 cm long.
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Mix the peanut butter, hoisin sauce, sesame oil and lime juice into a sauce. Slice the duck breast into slices.
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Put the duck, spring onion, cucumber, hoisin peanut sauce and buns on the table and have everyone put together their own bun.
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Nutrition
205Calories
Sodium22% DV520mg
Fat14% DV9g
Protein14% DV7g
Carbs8% DV23g
Fiber4% DV1g
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