Sticky sweet peach and Hoisin sauce glazed over roasted duck and stuffed into fluffy steamed bao dough with shaved scallions, toasted sesame seeds served with roasted peach soy sauce for dipping.
Allergens: Gluten (Hoisin Sauce, Wheat Flour)
STEAMED BAO BUNS INGREDIENTS:
2 cups
Water, warmed to 96° F
1 teaspoon
Active dry yeast
6 Tablespoons
Sugar
1¾ quarts
Wheat flour
1 Tablespoon
Baking powder
10 Tablespoons
Scallion, sliced thin, to garnish
10 teaspoons
Sesame seeds, toasted, to garnish
PEACH HOISIN GLAZE INGREDIENTS:
1 cup
DOLE® Chef-Ready Cuts Diced Peaches
2 cups
DOLE® Chef-Ready Frozen Peach Purée, thawed
½ cup
Hoisin Sauce, prepared
2 Tablespoons
Rice vinegar
1 teaspoon
Ginger, grated
2 teaspoons
Garlic, grated
ROASTED DUCK INGREDIENTS:
6 Duck Breasts, skin on
1 cup
Honey
1 cup
Soy sauce
¼ cup
Chinese 5-spice powder
ROASTED PEACH SOY SAUCE INGREDIENTS:
1⅓ cups
DOLE® Chef-Ready Frozen Peach Purée, thawed
1 Tablespoon
Rice vinegar
½ cup
Honey
½ cup
Soy sauce
½ cup
Water
1 teaspoon
Ginger, minced
1½ Tablespoons
Thai chili, thin slice on diagonal
2½ cups
DOLE® Chef-Ready Cuts Diced Peaches, thawed
PEACH HOISIN GLAZE DIRECTIONS:
In a very hot sauce pan, over high heat, cook peaches until juices caramelize and peaches begin to char.
Add remaining ingredients to pan and stir, cooking for 4-5 minutes. Remove from heat and reserve.
ROASTED DUCK DIRECTIONS:
Using a sharp knife, make four cuts into the fatty skin side of the breast, being sure the cut reaches but doesn’t penetrate the breast.
In a hot pan, render the duck breast by placing it skin-side down in the pan until the skin is crisp and brown. Remove from pan and place on sheet tray.
In medium size bowl, combine honey, soy sauce and Chinese 5-spice powder; stir until well blended. Rub mixture on rendered duck breast.
Roast duck breast in 350° F oven for 5-7 minutes or until it reaches an internal temperature of 135-140° F.
Chop duck breasts into ¼” piece and place in a separate bowl tossing with prepared peach hoisin glaze. Reserve.
ROASTED PEACH SOY SAUCE DIRECTIONS:
In a very hot pan, cook peaches until juices caramelize and peaches begin to char.
Combine all ingredients together in a bowl until well mixed. Reserve.
STEAMED BAO BUNS DIRECTIONS:
In a standing mixer, combine warm water, yeast and sugar. Stir and allow yeast to bloom for 10 minutes.
Using a dough hook, on low speed, slowly add flour into yeast mixture.
Once incorporated, turn off mixer and let rest for 2-3 minutes.
Add baking powder and knead dough in mixer for 3 minutes until incorporated into dough.
Cover dough in plastic wrap and allow to rise for 30 minutes.
Once dough has risen, knead by hand and roll into a ball.
Cut dough ball in half and wrap half in plastic wrap; set aside.
Take remaining half and roll into long cylinder; cut into fifteen 1½ inch pieces. Roll each piece into a smaller ball.
Working with one dough ball at a time, roll into 5-inch disc using rolling pin.
On each dough round, place 2 Tablespoons of duck filling in center of disc.
Bring up the sides of each dough disc to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
In a 2-tier bamboo steamer, arrange buns 1-inch apart. Stack tiers and cover with lid
In a large skillet or wok, bring 1-2 inches of water to a boil.
Place steamer in pan; steam for 15 minutes or until puffed and set.
TO SERVE:
After steaming stuffed Bao Buns, place three on each serving plate
Garnish each bun with 1 teaspoon of shaved scallions and ½ teaspoon of sesame seeds.
Serve with a ½ cup serving of roasted peach soy sauce.
