Peanut Confit Duck Bao
with Sesame Wedges and Sambal Cucumber Slaw
- Sesame
- Cereals containing gluten
- Soya
- Peanut
- Nuts
- Peanut
- May contain traces of allergens
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.
Ingredients
2 unit(s)
Confit British Duck Legs
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May be present: 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 be present: Nuts)
48 grams
Sweet Chilli Sauce
1 pack(s)
Bao Buns
(Contains: Soya, Cereals containing gluten)
120 grams
Sliced Carrot and Cabbage Mix
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1 tbsp
Hot Water
3 tbsp
Mayonnaise
Nutrition Values
Utensils
Cooking Steps
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!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Reviewers praised the dish's delicious and unusual flavours, with some finding the peanut sauce overpowering.
- Ease of prep: Many found the recipe simple to make, though some felt it was fiddly for a single meal.
- Suggestions: Consider serving with hoisin sauce instead of peanut, and pair with a themed side salad rather than wedges.
- Next-day meals: The duck was particularly well-received, with its tenderness and flavour standing out.
