Flavor Trends, Strategies and Solutions for Menu Development
Photo Credit: Carlos Garcia
1. Spicy Duck Bao with Lee Kum Kee® Chili Crisp Hoisin
Christopher Lee / VP of Culinary Operations & Restaurant Development / Wynn and Encore Las Vegas
Duck bao is Chef Christopher Lee’s favorite snack and in this rendition, he combines Lee Kum Kee® Hoisin Sauce and Lee Kum Kee® Chiu Chow Chili Crisp Oil for a double punch of flavor. The recipe starts with salt-seasoned duck legs that are baked low and slow with garlic, allspice, black peppercorns and thyme sprigs and later pulled from the bone and shredded. Upon order, the meat is crisped in a skillet of reserved duck fat. The hoisin sauce is spiked with the chile crisp oil and lime juice and spooned onto each inner side of steamed bao buns, while additional spicy hoisin sauce, which the chef describes as a “spicy-sweet match made in heaven,” is included for dipping.
This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.
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