Peking Duck Bao Buns
Crazy about Asian street food? Julius Jaspers has compiled all his favorite Asian snacks for you in his latest book, Oriental Streetfood.
‘A recipe is merely a guideline’ is the motto. This means you can adjust it to your own taste as much as you like. Yes. These bao buns with Peking duck, sweet-and-sour cucumber and wasabi mayonnaise really don’t need any adjustments, they just need to be eaten.
Method
Cook the duck in its own fat, optionally supplemented with some goose fat, until the meat falls off the bone. Season with salt and pepper and leave to cool. Or buy ready-made duck confit if you think this is too much trouble. Then pull the meat from the duck and mix it with the hoisin sauce.
Steam the bao buns until warm, which takes a few minutes, and heat the duck in a small frying pan. Fill the bao buns with the warm duck. Add some sweet-and-sour cucumber, spring onion, fried onions and finish with wasabi mayonnaise. Serve immediately.
Oriental Streetfood
Julius Jaspers
€ 29,99
Carrera Culinair
Image: Dennis Brandsma
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