Peking-Style Glazed Duck Breast and Gua Bao (Bao Sandwich Buns)
Peking-Style Glazed Duck Breast and Gua Bao (Bao Sandwich Buns)
Ingredients
For the Gua Bao (Bao Sandwich Buns)
- 1 pound gua bao dough, pre-made, risen
- 1 tablespoon vegetable oil
- 8 parchment paper, cut into 2-inch squares
For the Peking-Style Glazed Duck Breast
- 2 duck breasts, skin on
- 1 cinnamon stick
- 2 star anise
For the Glaze
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon chicken powder
- 1/2 teaspoon five-spice powder
- 1 tablespoon honey
For the Spice Rub
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon five-spice powder
For Serving
- 1/2 cup cucumber, julienned
- 1/4 cup scallions, cut into curls
- 1/4 cup hoisin sauce
Instructions
- 1
Preheat your oven to 400°F. Set up a steamer by pouring 2 to 3 inches of water into a large pot or wok. Place a 10-inch bamboo steamer basket over the pot, ensuring the water does not touch the bottom of the basket. Bring the water to a boil over high heat.
⏱️ 10 min•🌡️ 400
- 2
Prepare the Gua Bao: On a lightly floured surface, roll the pre-made gua bao dough into a rectangle, about 1/2-inch thick. From one of the long sides, tightly roll the dough into a log. Cut the log into 2-inch wide pieces (you should get about 8 pieces).
⏱️ 8 min
- 3
Flatten each dough piece into an oval shape. Apply a few drops of vegetable oil to one side of the flattened oval. Fold the oval in half, creating the characteristic bun shape. Place each formed gua bao on a small square of parchment paper. Arrange the gua bao in the steamer baskets, leaving space between each bun for expansion.
⏱️ 10 min
- 4
Once the water is boiling, place the steamer baskets with the gua bao over the boiling water. Cover and steam for 5 to 8 minutes, or until the buns are puffy and cooked through. Remove from the steamer and keep warm.
⏱️ 8 min
- 5
Prepare the Glaze: In a small bowl, combine the oyster sauce, soy sauce, chicken powder, five-spice powder, and honey. Mix well with chopsticks or a small whisk until smooth and fully incorporated.
⏱️ 3 min
- 6
Prepare the Spice Rub: In a separate small bowl, combine the black pepper, granulated sugar, kosher salt, and five-spice powder. Mix well.
⏱️ 2 min
- 7
Prepare the Duck Breasts: Place the duck breasts skin-side up on a cutting board. Using a sharp knife, carefully score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Generously season the duck breasts with the prepared spice rub, working it into the scored skin.
⏱️ 7 min
- 8
Cook the Duck Breasts: Place the seasoned duck breasts skin-side down in a cold, oven-safe pan (such as a cast iron skillet). Add the cinnamon stick and star anise to the pan alongside the duck breasts. Turn the heat to medium-low. Cook slowly, allowing the fat to render out and the skin to become golden brown and crispy, about 15-20 minutes. You should see a significant amount of rendered fat in the pan.
⏱️ 20 min
- 9
Once the skin is golden brown and crispy, flip the duck breasts over. Brush the first layer of the prepared glaze onto the meat side of the duck breasts. Transfer the pan with the duck breasts into the preheated 400°F oven. Bake for 6 to 8 minutes to finish cooking and allow the glaze to set. The duck should be a warm pink, medium-rare from "coast-to-coast."
⏱️ 8 min•🌡️ 400
- 10
Remove the duck breasts from the oven and let them rest briefly on a cutting board, about 5 minutes. Slice the cooked duck breasts on a small angle into thin pieces.
⏱️ 5 min
- 11
Assemble the Gua Bao: Take a steamed gua bao bun. Place a center-cut piece of sliced duck breast inside the bun. Add a little bit of julienned cucumber and some scallion curls. Spoon a tiny bit of hoisin sauce over the duck and vegetables.
⏱️ 4 min
- 12
Serve immediately and enjoy your Peking-Style Glazed Duck Breast and Gua Bao!
Kitchen Tools
Peking-Style Glazed Duck Breast and Gua Bao (Bao Sandwich Buns)
For the Gua Bao (Bao Sandwich Buns)
- 1 pound gua bao dough, pre-made, risen
- 1 tablespoon vegetable oil
- 8 parchment paper, cut into 2-inch squares
For the Peking-Style Glazed Duck Breast
- 2 duck breasts, skin on
- 1 cinnamon stick
- 2 star anise
For the Glaze
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1/2 teaspoon chicken powder
- 1/2 teaspoon five-spice powder
- 1 tablespoon honey
For the Spice Rub
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon five-spice powder
For Serving
- 1/2 cup cucumber, julienned
- 1/4 cup scallions, cut into curls
- 1/4 cup hoisin sauce
Instructions
- 1
Preheat your oven to 400°F. Set up a steamer by pouring 2 to 3 inches of water into a large pot or wok. Place a 10-inch bamboo steamer basket over the pot, ensuring the water does not touch the bottom of the basket. Bring the water to a boil over high heat.
⏱️ 10 min•🌡️ 400 - 2
Prepare the Gua Bao: On a lightly floured surface, roll the pre-made gua bao dough into a rectangle, about 1/2-inch thick. From one of the long sides, tightly roll the dough into a log. Cut the log into 2-inch wide pieces (you should get about 8 pieces).
⏱️ 8 min - 3
Flatten each dough piece into an oval shape. Apply a few drops of vegetable oil to one side of the flattened oval. Fold the oval in half, creating the characteristic bun shape. Place each formed gua bao on a small square of parchment paper. Arrange the gua bao in the steamer baskets, leaving space between each bun for expansion.
⏱️ 10 min - 4
Once the water is boiling, place the steamer baskets with the gua bao over the boiling water. Cover and steam for 5 to 8 minutes, or until the buns are puffy and cooked through. Remove from the steamer and keep warm.
⏱️ 8 min - 5
Prepare the Glaze: In a small bowl, combine the oyster sauce, soy sauce, chicken powder, five-spice powder, and honey. Mix well with chopsticks or a small whisk until smooth and fully incorporated.
⏱️ 3 min - 6
Prepare the Spice Rub: In a separate small bowl, combine the black pepper, granulated sugar, kosher salt, and five-spice powder. Mix well.
⏱️ 2 min - 7
Prepare the Duck Breasts: Place the duck breasts skin-side up on a cutting board. Using a sharp knife, carefully score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Generously season the duck breasts with the prepared spice rub, working it into the scored skin.
⏱️ 7 min - 8
Cook the Duck Breasts: Place the seasoned duck breasts skin-side down in a cold, oven-safe pan (such as a cast iron skillet). Add the cinnamon stick and star anise to the pan alongside the duck breasts. Turn the heat to medium-low. Cook slowly, allowing the fat to render out and the skin to become golden brown and crispy, about 15-20 minutes. You should see a significant amount of rendered fat in the pan.
⏱️ 20 min - 9
Once the skin is golden brown and crispy, flip the duck breasts over. Brush the first layer of the prepared glaze onto the meat side of the duck breasts. Transfer the pan with the duck breasts into the preheated 400°F oven. Bake for 6 to 8 minutes to finish cooking and allow the glaze to set. The duck should be a warm pink, medium-rare from "coast-to-coast."
⏱️ 8 min•🌡️ 400 - 10
Remove the duck breasts from the oven and let them rest briefly on a cutting board, about 5 minutes. Slice the cooked duck breasts on a small angle into thin pieces.
⏱️ 5 min - 11
Assemble the Gua Bao: Take a steamed gua bao bun. Place a center-cut piece of sliced duck breast inside the bun. Add a little bit of julienned cucumber and some scallion curls. Spoon a tiny bit of hoisin sauce over the duck and vegetables.
⏱️ 4 min - 12
Serve immediately and enjoy your Peking-Style Glazed Duck Breast and Gua Bao!