Pulled Duck Bun - Chef Recipe by Will Liang

Pulled Duck Bun - Chef Recipe by Will Liang


2 duck Marylands
50mL sesame oil
20g ginger powder
10g coriander powder
5g salt
5g pepper
30mL coconut cream
150Ll Japanese soy
100mL Chinese cooking wine
50mL fish sauce
50g chilli garlic paste
20g corn starch
50g brown sugar
25mL water
25mL chicken stock

Asian Slaw:

200g carrot
200g cabbage
40g salt
250mL Shanghai rice vinegar
100g sugar
20g salt

Milk Buns Flour Base:

30mL water
30mL water
2 Tbs flour


310g flour
20g milk powder
10g yeast
10g sugar
1 Tbs salt
1 egg
1 cup milk
1/4 cup melted butter


Milk Buns Flour Base:

Combine all ingredients in a small pot on low heat, use balloon whi8sk and keep stirring until it becomes a paste. Turn the heat off and let cool down.

Milk Buns Dough:

Combine all ingredients with the flour base, knead the dough until smooth. Cover with a wet towel and rest for one hour to double in size.

Divide the dough into 12 golf ball sized portions. Let dough proof for another hour. Pre-heat oven to 170 C and bake for 20 minutes.

Asian Slaw:

Thinly slice carrot and cabbage, mix with salt and leave for 30 minutes.

Mix rice vinegar, sugar and salt together and pour over the slaw to cure for two hours.

Mix sesame oil, ginger and coriander powder, salt and pepper until combined. Rub the duck Marylands with the mixture and leave in the fridge for two hours.

Pan sear until skin side is golden brown, turn off heat and set aside.

Using a balloon whisk, mix coconut cream, Japanese soy, Chinese cooking wine, fish sauce, chilli garlic paste and corn starch and bring to the boil. Soak the Marylands in the sauce, lower the heat and simmer for 90 minutes.

In a small pot, combine brown sugar, water and chicken stock and bring to the boil, then immediately take off the heat. Set aside to cool down.

Remove bone from Marylands and peel into small pieces. Mix left over sauce and stock to use as a sauce.

Cut cooked milk buns in half, pan sear the buns. Put Asian slaw on the bottom then top with duck. Squeeze one tablespoon of sauce on top and fresh coriander. Cover with the other bun top.

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