Teriyaki Peking Duck Bao (Teriyaki Běijīng Kǎoyā Bao)

This recipe for Teriyaki Běijīng Kǎoyā Bao (Teriyaki Peking Duck Bao) combines the flavors of Japanese and Chinese cuisine in a delicious and satisfying dish.

Teriyaki Peking Duck Bao (Teriyaki Běijīng Kǎoyā Bao)

Ingredients

  • 4 Peking duck breasts
  • 1 cup teriyaki sauce
  • 1/4 cup hoisin sauce
  • 1/4 cup rice vinegar
  • 1/4 cup honey
  • 1 tablespoon grated ginger
  • 1 tablespoon minced garlic
  • 1/4 cup sliced green onions
  • 1/4 cup chopped cilantro
  • 12 bao buns

Instructions

  1. Score the duck breasts and marinate them in a mixture of teriyaki sauce, hoisin sauce, rice vinegar, honey, ginger, and garlic for 1 hour.
  2. Preheat a skillet over medium heat and cook the duck breasts for 8-10 minutes on each side, or until cooked through.
  3. Let the duck rest for 5 minutes, then slice it thinly.
  4. Steam the bao buns for 2-3 minutes until warm and fluffy.
  5. Assemble the bao buns by placing a few slices of duck in each, then topping with green onions and cilantro.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
25g
Protein
18g
Fat
20g

Supplies

Skillet Steamer

Tools

Knife Cutting board

Serving suggestions

Serve the Teriyaki Běijīng Kǎoyā Bao with a side of steamed vegetables or a fresh salad.

Tips & tricks

For an extra flavor boost, drizzle some extra teriyaki sauce over the assembled bao buns before serving.

Cost

$25