Hoisin Duck Bao and Sesame Fries
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Hoisin Duck Bao and Sesame Fries

Hoisin Duck Bao and Sesame Fries

with Pickled Cucumber and Sambal Slaw

Stuffed full of flavour, these Hoisin Duck Bao and Sesame Fries are a fusion favourite. Complimented by two delicious sides, these brilliant bao are destined to be a treat for your table.

Tags:
Spicy
New
Allergens:
Sesame
Egg
Mustard
Soya
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

2 unit(s)

Confit Duck Legs

1 unit(s)

Baby Cucumber

15 milliliter(s)

Rice Vinegar

1 unit(s)

Spring Onion

120 grams

Coleslaw Mix

32 grams

Mayonnaise

(Contains Egg, Mustard)

15 grams

Sambal Paste

64 grams

Hoisin Sauce

(Contains Soya)

1 pack(s)

Bao Buns

(Contains Soya, Cereals containing gluten)

Not included in your delivery

½ tsp

Sugar

sideBannerName

Nutritional information

Energy (kJ)3936 kJ
Energy (kcal)941 kcal
Fat37.1 g
of which saturates9 g
Carbohydrate93.3 g
of which sugars25.7 g
Protein61.5 g
Salt3.67 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Medium Bowl
Aluminum Foil

Instructions

Eyes on the Fries
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel). 

Pop the fries onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

Get Roasting
2

Remove the confit duck legs from their packaging. Place onto another medium baking tray, skin-side up, and season with salt and pepper.

When the oven is hot, bake the fries on the middle shelf until golden, 30-40 mins. Turn halfway through.

At the same time, roast the duck on the top shelf for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.

Pickle the Cucumber
3

Meanwhile, trim and halve the cucumber lengthways, then slice it lengthways again into thin strips. Stack a handful of the slices at a time, slicing them thinly into matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!

In a medium bowl, combine the sliced cucumber, rice vinegar, sugar (see pantry for amount) and a pinch of salt. Set aside to pickle.

Make your Slaw
4

Trim and thinly slice the spring onion. 

In a medium bowl, add the coleslaw mix, mayonnaise, sliced spring onion, sambal (add less if you'd prefer things milder) and a pinch of salt. Toss to combine and set aside. 

Bao Wow
5

When the duck is cooked, use two forks to shred the meat from the bones (discard the bones). Stir through the hoisin sauce.

Place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 secs.

If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 2-3 mins.

Assemble
6

When ready, transfer the bao buns to your plates. Fill with the hoisin duck and pickled cucumber.

Serve the sesame fries, sambal slaw and any remaining pickled cucumber alongside.

Enjoy!