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Peach Hoisin Duck Dim Sum

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:

  1. In a very hot sauce pan, over high heat, cook peaches until juices caramelize and peaches begin to char.
  2. Add remaining ingredients to pan and stir, cooking for 4-5 minutes. Remove from heat and reserve.

ROASTED DUCK DIRECTIONS:

  1. 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.
  2. 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.
  3. In medium size bowl, combine honey, soy sauce and Chinese 5-spice powder; stir until well blended. Rub mixture on rendered duck breast.
  4. Roast duck breast in 350° F oven for 5-7 minutes or until it reaches an internal temperature of 135-140° F.
  5. Chop duck breasts into ¼” piece and place in a separate bowl tossing with prepared peach hoisin glaze. Reserve.

ROASTED PEACH SOY SAUCE DIRECTIONS:

  1. In a very hot pan, cook peaches until juices caramelize and peaches begin to char.
  2. Combine all ingredients together in a bowl until well mixed. Reserve.

STEAMED BAO BUNS DIRECTIONS:

  1. In a standing mixer, combine warm water, yeast and sugar. Stir and allow yeast to bloom for 10 minutes.
  2. Using a dough hook, on low speed, slowly add flour into yeast mixture.
  3. Once incorporated, turn off mixer and let rest for 2-3 minutes.
  4. Add baking powder and knead dough in mixer for 3 minutes until incorporated into dough.
  5. Cover dough in plastic wrap and allow to rise for 30 minutes.
  6. Once dough has risen, knead by hand and roll into a ball.
  7. Cut dough ball in half and wrap half in plastic wrap; set aside.
  8. Take remaining half and roll into long cylinder; cut into fifteen 1½ inch pieces. Roll each piece into a smaller ball.
  9. Working with one dough ball at a time, roll into 5-inch disc using rolling pin.
  10. On each dough round, place 2 Tablespoons of duck filling in center of disc.
  11. 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.
  12. In a 2-tier bamboo steamer, arrange buns 1-inch apart. Stack tiers and cover with lid
  13. In a large skillet or wok, bring 1-2 inches of water to a boil.
  14. Place steamer in pan; steam for 15 minutes or until puffed and set.

TO SERVE:

  1. After steaming stuffed Bao Buns, place three on each serving plate
  2. Garnish each bun with 1 teaspoon of shaved scallions and ½ teaspoon of sesame seeds.
  3. Serve with a ½ cup serving of roasted peach soy sauce.
32931 dole 2019 fruit parings tout 1 srm49a
Beverage fanbook
Yield: 10 portions
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