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Duck Bao Buns by Jack Pearce

This Duck Bao recipe was created by Nottingham based Chef Jack Pearce.

Ingredients: (Serves 2-3)

Confit Duck:

3 duck legs
3 pieces of star aniseed
1/2 tsp of Sichuan peppercorns
Peel of 1/2 orange
1/2 litre of vegetable oil
Salt to taste
2 tbsp Hoi Sin sauce


1/2 bunch of spring onions1/4 cucumber
1 tbsp sesame seeds
1 tsp ground Sichuan peppercorns

This provides enough filling for 10 Bao Buns



*Preheat the oven to 150 degrees*

Place the duck legs, star anise, Sichuan peppercorns, cinnamon stick, orange peel, pinch of salt and vegetable oil into a large deep baking tray. Cover with aluminium foil and place into the oven for 4-5 hours until the duck is falling off the bone. 

Once the duck legs are cooked pull the duck meat off the bone and place into a mixing bowl along with the hoisin, mix together and season to taste with salt.

Steam the Bao Buns according to instructions

Remove the buns from the steamer, fill with the spring onion, cucumber and shredded duck. Finish with a pinch of Sichuan powder and sesame seeds. Pour yourself a beer and enjoy.