Roast Duck Bao
Chef Jose Garces, of Philadelphia's Amada Restaurant, fashions a modern mix of Oriental flavors, with which succulent duck, roasted to perfection, is served in an updated traditional style within steamed bao topped with zesty togarashi mayonnaise and pickled carrots.
FOR THE STEAMED BAO BUNS:
1 tbsp. active dry yeast
1/3 cup warm water (110˚)
1/4 tsp. granulated sugar
3 tbsp. dry milk powder
1/4 cup granulated sugar
2 tbsp. vegetable oil
1/2 cup warm water (110˚)
2 cups cake flour, sifted
1/4 tsp. baking powder
1/4 tsp. salt
FOR THE DUCK LACQUER:
1/2 cup water
1 cup glucose
1/8 cup rice wine vinegar
1/8 cup black vinegar
2 star anise
1/4 tsp. red chile flakes
1/8 cup fresh ginger, chopped
FOR THE ROASTED DUCK LEGS:
8 duck legs, deboned
1/8 cup duck lacquer (see step 6)
Salt and fresh ground pepper, to taste
FOR THE TOGARASHI MAYONNAISE:
5 egg yolks
3/4 cup vegetable oil
1 tbsp. fresh lime juice
1/2 tsp. togarashi spice
Salt, to taste
FOR THE PICKLED CARROTS:
1/4 cup peeled and julienned carrot
1/2 cup water
3/4 cup rice wine vinegar
1/4 cup granulated sugar
1 tsp. salt
1. For the steamed buns: Combine active dry yeast, warm water, and granulated sugar in a small mixing bowl and allow to bloom for 10 minutes.
2. In a separate mixing bowl, combine dry milk powder, granulated sugar, vegetable oil, water, and cake flour. Add bloomed yeast mixture and mix well. Cover with plastic wrap and allow to rise until doubled in size, about 45 minutes.
3. Add baking powder and remaining salt and mix well. Allow dough to rest for 45 minutes.
4. Roll out dough to a thickness of 1/4 ". Brush surface lightly with vegetable oil and fold over once. Using a 2"
ring mold, punch out buns. Do not reroll the dough. Allow the buns to rise until doubled in size.
5. Steam bao buns until cooked through, about 4–7 minutes.
6. For the duck lacquer: Combine water, glucose, rice wine vinegar, black vinegar, star anise, red chili flakes, and ginger in a saucepot and simmer for 20 minutes. Strain lacquer through a chinoise and chill. Store, covered, until ready to use.
7. For the roasted duck legs: Preheat oven to 350˚. Season duck legs with salt and fresh ground pepper. Roast duck legs on a sheet tray lined with a rack until cooked through and golden brown, about 20 minutes.
8. While roasting, brush duck legs with duck lacquer until glazed, about every 5 minutes. Remove duck legs from oven and allow to rest for 5 minutes. Slice duck legs into 1/4-inch slices.
9. For the togarashi mayonnaise: Combine egg yolks, lime juice, and salt in the bowl of a food processor and spin yolks until frothy, about 2–3 minutes. Slowly add vegetable oil until mixture is completely emulsified. Add togarashi spice and re-season with salt. Store chilled until ready to use.
10. For the pickled carrots: Combine water, rice wine vinegar, sugar, and salt in a saucepot and bring to a boil. Chill pickling liquid and pour over julienned carrots. Marinate carrots for at least 1 hour. Store chilled until ready to use.
11. To assemble: Reheat steamed bao buns in stovetop steamer until just warmed through. Cut each bun in half and spread each side with togarashi mayonnaise. Top with 2–3 slices of roasted duck leg per bun, garnish with pickled carrots, and serve immediately.
SERVES 6 – 8
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