So I had a hankering for duck and steamed buns, so at the weekend that is exactly what I made. I used this mantou recipe and filled them with the delicious char siu duck and broccoli and kale from my garden. Topped with a bit of extra hoi sin sauce it totally hit the spot.
Char Siu Duck (from GirliChef)
4 tbsp hoisin sauce
4 tbsp brandy
2 tbsp honey
2 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp Sriracha
1-1/2 tbsp minced fresh ginger
3 fat cloves garlic, minced
1 tsp Chinese five-spice powder
4 duck legs
Put the duck legs into a large zip-loc bag.
Combine all of the marinade ingredients in a bowl. Add half the marinade mixture to the duck legs, turning to coat. Seal the bag and put into the fridge for at least 4 hours or overnight.
Preheat the oven to 150C.
Put the duck legs on a rack over a roasting pan and cook for 1 hour. Brush with some of the extra Char Siu sauce, then turn the legs over, put them back into the oven and cook for 20 mins longer.
Brush with more sauce, turn, then repeat twice more at 20 min intervals, for a total cooking time of about 2 hours. Serve.