Duck Bao Buns, Lacquered Duckling, Cucumber, and Hoisin

Adapted by
December 2014
Yield: 24 buns


Hoisin Sauce
1 cup hoisin sauce
1 tablespoon soy sauce
1 tablespoon sugar
2 teaspoons rice vinegar
½ teaspoon chile oil
First Dip
3 gallons water
¼ cup baking powder
Second Dip
1 cup cider vinegar
1 cup diluted Chinese red vinegar
2 liters water
Two 6-ounce cans maltose syrup
2 sticks cinnamon
3 pods star anise
5 cloves garlic, crushed and peeled
1 large knob ginger, smashed
Roast Duck
1 whole white Peking duck, head-on
To Assemble and Serve
Steamed bao buns
cucumber, seeded and cut into batons
green onion, white and pale green part only, thinly sliced lengthwise
cilantro leaves


Hoisin Sauce

In a sauté pan over medium flame, combine hoisin, soy, sugar, and vinegar. Bring to boil, remove from heat, and stir in chile oil; reserve.

First Dip

In a large stockpot, combine all ingredients; reserve.

Second Dip

In a large stockpot, combine all ingredients; reserve.

Roast Duck

Bring First Dip to rolling boil. Using a meat hook or tongs, dip duck, submerging it for 20 seconds. Pat dry and pull skin tight. Dip duck in First Dip for 10 seconds; pat dry. Repeat the same process with remaining duck. Refrigerate duck 20 minutes. Bring Second Dip to boil and reduce heat to simmer. Submerge duck in liquid 3 minutes, remove from pot, and let cool 10 minutes. Season duck cavity with Hoisin Sauce and salt. Using a skewer or stitch, truss duck to seal the cavity. Hang duck in refrigerator at least 24 hours. Heat convection oven to 350°F. Roast duck over wire rack 1 hour and let rest 20 minutes.

To Assemble and Serve

Heat oven to 500°F. Flash-roast Roast Duck for 20 minutes; let rest 5 minutes. Carve skin and meat from duck. Served with steamed bao buns brushed with Hoisin Sauce, cucumber, scallion, and cilantro.