Today is Chinese New Year. A good reason to put a Chinese dish on the table.
This Peking Bun is a recipe by chef Julius Jaspers in collaboration with Lee Kum Kee.
Julius Jaspers:'Beijing Bao is one of the most celebrated dishes in China and this was the first dish I made for my restaurant. Superbly crispy and roasted Peking duck, smothered in Lee Kum Kee Hoisin sauce and served in an airy Chinese steamed bun. The principle of a bao is the same as a hamburger:you top the bun with the meat, a garnish and of course the delicious sauce.'
Ingredients (for 6 people)
- 6 baos
- 240 gr tender (Beijing) duck leg
- 90 ml Lee Kum Kee's hoisin sauce
- 60 gr sweet and sour cucumber
- 2 spring onions, sliced
- 2 tablespoons crispy fried onion
- 40 ml Japanese mayonnaise
- 1 tablespoon or Lee Kum Kee chili-garlic sauce
- salt and pepper
Preparation method
- Cook the duck in its own fat, possibly supplemented with some goose fat, until the meat almost falls off the bone. Season the meat with salt and pepper.
- Let the meat cool and pluck the meat from the bones.
- Steam the baos in a steamer.
- In the meantime, heat the duck meat in a frying pan and mix the meat with the Lee Kum Kee's hoisin sauce.
- Slice the cucumber with a mandoline or a sharp knife and soak it in a mixture of water, sugar, star anise, garlic and cinnamon.
- Mix the Japanese mayonnaise with the Lee Kum Kee's chili-garlic sauce and fill a piping bag with the mayonnaise.
- Cut the bao in half and cover the bottom of the bao with warm duck and some extra hoisin sauce. Place the sweet and sour cucumber on top, the sliced spring onions and the crispy fried onion. Finally, pipe chili-garlic mayonnaise on the bao.
- Serve immediately.
