Duck Bao

Ingredients for 6 bao 6 bao buns 2 duck breast 3 tbsp Shaoxing wine 3 tbsp lite soy 2 tbsp honey 1 tbsp fivespice Hoisin sauce 1 spring onion, sliced thin Pickled cucumbers 1 Lebanese cucumber, seeds removed and sliced thin 200ml white vinegar 200ml water 1 tbsp salt 1 tbsp sugar (palm or white sugar will do) 20 pink peppercorns (black is also fine) 2 tbsp honey Method 1. For the pickled cucumbers, bring all the ingredients (apart from the cucumbers) to a boil and pour this over the sliced cucumbers. Use once cooled. You can keep this in the fridge for up to 2 weeks no problem 2. Score the duck breast. Then, mix the soy, wine, honey, and fivespice in a bowl. Leave the duck breast flesh sidedown in the marinade for 30 min2 hours to marinate. 3. Place the duck breast skinsidedown into a cold pan over medium heat and start to render. Once you have good colour on the skin (this will take 810