Chinese Steamed Buns With Duck

1. 1

   Season the duck breast with salt and pepper, sprinkle the Chinese 5spice over the skin side, place skin down in a hot non stick pan.

2. 2

   Brown for 3 minutes on each side.

3. 3

   Remove the duck from the pan, slice the garlic and chilli and add to the pan.

4. 4

   Slice the duck breast and add to the pan with the hoisin sauce untill duck lightly cooked.

5. 5

   Empty the ingredients in a dish, add the spring onion, finely chopped, shred the duck finely, mix well and set aside while you make the buns.

6. 6

   Empty the coconut milk into a bowl and keep the tin.

7. 7

   Fill the tin twice with self raising flour and add to the milk.

8. 8

   Add a pinch of salt and mix into a dough.

9. 9

   The dough will be quite sticky, so you need some flour for rolling, take a bun sized lump of dough, press a teaspoon of the duck mixture into the bun and roll in flour.

10. 10

    Place the buns in a bamboo steamer and steam over a pan of simmering water for about 12 minutes.

11. 11

    These amounts should make 6 buns which can also be frozen before steaming.

12. 12

    Eat while hot with the dipping sauce.

13. 13

    I cooked extra duck and served the buns as a side with duck stir fry and rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.