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Sweet-and-Sour Duck Breast Bun

If you’re a fan of sweet-and-sour foods, I’m sure you’ll fall in love with this duck breast bun! With sweet, sour, savoury duck breast wrapped in a fluffy and sweet bao bun, it is packed with flavours and textures.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Chinese
Servings 3 buns

Equipment

  • 1 Frying pan
  • 1 Steamer or pot

Ingredients
  

  • 3 lotus leaf buns or bao bun
  • 1 duck breast
  • ½ red onion sliced
  • 2-3 tbsp oil
  • fresh cilantro (for garnishing)
  • fresh spring onions chopped (for garnishing)

For the sweet-and-sour sauce

  • 1½ tbsp black vinegar
  • 1-2 tsp sugar
  • 1 tbsp soy sauce

Instructions
 

Cook the duck breast

  • Cut the duck breast skin in a check pattern.
  • Heat some oil over medium-high heat. Pan-sear the duck breast skin side down in a frying pan until golden brown.
  • When it's 80% cooked, remove it from the pan. Let cool and rest for 5 minutes.

Prepare the sweet-and-sour sauce

  • As the duck breast cools, make the sweet and sour sauce. Mix together black vinegar, sugar, and soy sauce. Set aside.
  • Slice the cooled duck breast into pieces.
  • Using the same pan, heat some oil over medium-high heat. Add in sliced onions and cook until they begin to become translucent.
  • Add in sliced duck breasts and seasoning sauce. Stir fry for 1-2 minutes, bring the heat down, and simmer until the sauce thickens. 

Assemble the bun

  • In a lotus leaf bun, or bao bun, place a handful of fresh cilantro and 2-3 pieces of sweet-and-sour duck breasts, then garnish with chopped spring onions.

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