Peanut Confit Duck Bao
with Sesame Wedges and Sambal Cucumber Slaw
Stuffed full of flavour, these Peanut Confit Duck Bao are a fusion favourite. Complimented by two delicious sides, these brilliant bao are destined to be a treat for your table.
The quantities provided above are averages only.
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.
Ingredients
2 unit(s)
Confit Duck Legs
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
1 unit(s)
Baby Cucumber
15 milliliter(s)
Rice Vinegar
15 grams
Sambal Paste
25 milliliter(s)
Soy Sauce
(Contains Cereals containing gluten, Soya)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
48 grams
Sweet Chilli Sauce
1 pack(s)
Bao Buns
(Contains Soya, Cereals containing gluten)
120 grams
Coleslaw Mix
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1 tbsp
Hot Water
3 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the confit duck legs from their packaging. Place onto a lined baking tray, skin-side up, and season with salt and pepper.
Roast on the middle shelf of your oven for 25-30 mins. IMPORTANT: Ensure the duck is piping hot throughout.
While the duck is roasting, chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the sesame seeds and toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, trim and cut the cucumber in half lengthways, then slice it lengthways into long thin strips.
Stack a handful of the slices at a time and slice them thinly again into matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!
In a medium bowl, combine the rice vinegar, sambal (add less if you'd prefer things milder), olive oil for the dressing (see pantry for amount) and half the soy sauce.
Mix together and set your sambal dressing aside.
In another medium bowl, combine the peanut butter, sweet chilli, hot water (see pantry for amount) and the remaining soy sauce.
Once cooked, transfer the duck to a board and use two forks to shred the duck as finely as you can. Discard the bones.
Stir the duck through the peanut sauce. Taste and season with salt and pepper if needed.
Place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 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, 3-4 mins.
Meanwhile, toss the cucumber and slaw mix through the sambal dressing.
Transfer the warmed bao buns to your plates and spread on the mayo (see pantry for amount), then fill with the duck. Top with a spoonful of the sambal cucumber slaw to finish.
Serve with your sesame wedges and remaining slaw on the side.
Enjoy!
