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