ROAST DUCK BAO

These simple and delicious hoisin duck bao are topped with fresh cucumber and an aromatic roasted peanut and sesame salt for maximum flavour.

1 Chinese roast duck 12 bao buns (see Cook’s note)

PEANUT AND SESAME SALT

¼ cup sesame seeds 1/3 cup roasted peanuts 1 teaspoon sea salt

HOISIN SAUCE

½ cup hoisin sauce

2 teaspoons each soy sauce, brown sugar and rice wine vinegar

1-2 teaspoons chilli sauce (I used sriracha)

TO SERVE

1 small telegraph cucumber, halved, seeds removed, cut into thin batons

Pull all the meat off the duck. Discard the fat and skin and cut the meat into thin slices. Place in a large bowl and set aside.

Set a steamer over a saucepan of simmering water. Place the bao buns in the steamer with each one sitting on a small square of baking paper to prevent them sticking. Steam for 3-4 minutes, or until soft.

HOISIN SAUCE: Combine all the ingredients in a small saucepan and bring to the boil, stirring to dissolve the sugar. Cook for 1 minute then pour over the duck and toss together to coat well.

PEANUT AND SESAME SALT: Toast the sesame seeds in a dry sauté pan until golden. Tip into a mortar and pestle, add the peanuts and salt and pound everything together to make a rough crumble.

TO SERVE: Fill the warm bao buns with duck, top with cucumber then scatter over the peanut and sesame salt. MAKES 12

Cook’s note: Bao buns can be found fresh at good food stores or frozen at Asian grocers. Roast ducks are available from Asian food stores.