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Christopher Lee

Christopher Lee
VP – Culinary Operations & Restaurant Development
Wynn Las Vegas and Encore

Spicy Duck Bao with Lee Kum Kee® Chili Crisp Hoisin

Recipe courtesy of Christopher Lee
Sponsor: Lee Kum Kee

Servings: 4 (2 pc each)

Ingredients

Crispy Duck:

  • 4 duck legs
  • 2 tsp salt
  • 1 qt duck fat
  • 4 cloves garlic
  • 1 Tbsp black peppercorns
  • 2 pc allspice
  • 6 thyme sprigs

Pickled Cucumbers:

  • 2 ½ c rice wine vinegar
  • 2 tsp salt
  • 1 Tbsp sugar
  • 1 English cucumber, thinly sliced

Spicy Hoisin Sauce:

  • 1 c Lee Kum Kee® Hoisin Sauce
  • 1 Tbsp Lee Kum Kee® Chiu Chow Chili Crisp Oil
  • 1 tsp lime juice

Bao Buns:

  • 1 bunch scallions
  • 8 bao buns
  • 8 shiso leaves, stemmed

Directions

Crispy Duck:

  1. Preheat the oven to 225°F.
  2. Season the duck legs with the salt and allow them to marinate for 20 minutes.
  3. Add the duck and the rest of the ingredients to a pot and cover with foil. Bake for 4 hours.
  4. Remove the duck legs from the fat and allow them to rest at room temperature for 10 minutes. Meanwhile, strain the fat and reserve. It can last in the refrigerator for 1 week or freeze for up to 1 year.
  5. After the duck is cooled, shred the meat and skin from the bones. Reserve until serving.

Pickled Cucumbers:

  1. Place the vinegar, salt and sugar in a pot with 1 ½ c water and bring to a boil. Remove and let cool.
  2. Once cool, pour the pickling liquid into a bowl and add the cucumbers. If they start to float, place plastic wrap on top and try to keep them submerged.
  3. Pickle the cucumbers for 24 hours before using. They can be refrigerated for up to 2 weeks.

Spicy Hoisin Sauce:

  1. Add the Hoisin Sauce, Chili Crisp Oil and lime juice to a bowl and mix well. Add more chili oil for a spicier sauce if desired.

Bao Buns:

  1. Trim the scallions and slice the white parts into julienne. Cover with cold water and refrigerate for up to 1 hour before serving. At service, strain the scallions and hold at room temperature.
  2. Heat a 10-in nonstick skillet over medium-high heat. Add about 1 Tbsp of reserved duck fat followed by the shredded duck. Let it crisp, then stir to crisp all over.
  3. Meanwhile, steam the bao buns in a steamer set-up over simmering water, until they are hot
  4. When the duck is crispy, remove it to some paper towels to drain.
  5. Spoon some Spicy Hoisin Sauce on each of the inner sides of the buns. Follow that by 1 shiso leaf, 3 circles of pickled cucumbers and a couple of pieces of julienne scallions.
  6. Lastly, divide the duck between the buns. Serve immediately with more Spicy Hoisin Sauce on the side.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

About The Author

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