Peking duck bao buns combine the rich, crispy-skinned roast duck of classic Chinese cuisine with soft, pillowy steamed bao buns. This recipe delivers all the iconic flavors—hoisin, cucumber, scallion—in a hand-held format that’s perfect for a party or a special dinner. The duck is roasted until the skin is shatteringly crisp, then sliced and tucked into warm buns with a swipe of hoisin sauce.
Ingredients
- 1 whole duck (about 5 lb / 2.3 kg), giblets removed
- 2 tbsp (30 ml) honey
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 g) five-spice powder
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) white pepper
- For the bao buns:
- 2 cups (250 g) all-purpose flour
- 1/2 cup (120 ml) warm water (110°F / 43°C)
- 1 tbsp (12 g) sugar
- 1 tsp (5 g) active dry yeast
- 1/2 tsp (2.5 g) baking powder
- 1 tbsp (15 ml) vegetable oil
- For serving:
- 1/2 cup (120 ml) hoisin sauce
- 1 cucumber, seeded and cut into thin strips
- 4 scallions, white and light green parts, cut into thin strips
Instructions
- Prepare the duck: Pat the duck dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat. In a small bowl, mix honey, soy sauce, rice vinegar, five-spice powder, salt, and white pepper. Rub this mixture all over the duck, including inside the cavity. Place the duck on a wire rack set over a baking sheet and refrigerate, uncovered, for at least 2 hours or up to overnight. (This dries the skin, which helps it crisp.)
- Roast the duck: Preheat oven to 350°F (175°C). Roast the duck for 1 hour and 15 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum for poultry). If the skin is not crispy enough, increase oven to 425°F (220°C) and roast for an additional 5–10 minutes, watching closely. Let rest for 15 minutes before slicing.
- Make the bao buns: In a small bowl, dissolve the sugar and yeast in warm water and let sit for 5 minutes until frothy. In a large bowl, combine flour and baking powder. Add the yeast mixture and vegetable oil, and stir until a dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
- Shape the buns: Punch down the dough and divide into 12 equal pieces. Roll each piece into a small oval about 4 inches (10 cm) long. Fold each oval in half and place a small piece of parchment paper between the two halves. Place the buns on a baking sheet lined with parchment, cover, and let rise for 30 minutes.
- Steam the buns: Bring a steamer (bamboo or metal) with water to a simmer. Steam the buns in batches for 8–10 minutes, until puffed and cooked through. Keep them covered with a clean towel while you steam the rest.
- Slice the duck: Using a sharp knife, carve the duck into thin slices, including the crispy skin. The meat should be tender and juicy.
- Assemble: Open a warm bao bun, spread a teaspoon of hoisin sauce inside, add a few slices of duck, and top with cucumber and scallion strips. Serve immediately.
Tips
- Substitutions: If you can’t find a whole duck, use 4 duck breasts (skin-on) and roast at 375°F (190°C) for 20–25 minutes until the skin is crispy and the internal temperature reaches 165°F (74°C). For a quicker version, use store-bought rotisserie chicken and skip the roasting step—though the flavor will differ.
- Don’t skip the drying step: The overnight rest in the fridge is key to crispy skin. If you’re short on time, at least pat the duck very dry and let it sit uncovered for 30 minutes before roasting.
- Steaming without a steamer: If you don’t have a steamer, place the buns on a plate in a large pot with a tight-fitting lid, with a small heatproof bowl of water in the center. Cover and steam over medium heat.
- Common mistake: Overfilling the buns makes them tear. Use about 2–3 slices of duck per bun, and don’t overdo the sauce.
Serving Suggestions
Serve the bao buns as a main course with a side of stir-fried greens, such as bok choy or gai lan. For a party, arrange the buns, duck, and toppings on a platter and let guests assemble their own. A light cucumber salad with rice vinegar and sesame oil pairs well to cut the richness.
Variations
- Spicy hoisin: Mix 1 tbsp (15 ml) sriracha into the hoisin sauce for a kick.
- Vegetarian: Replace the duck with crispy fried tofu or roasted portobello mushrooms. Marinate the tofu in the same honey-soy mixture and bake at 400°F (200°C) for 25 minutes.
- Add pickled vegetables: Quick-pickle julienned carrots and daikon in rice vinegar and sugar for a tangy crunch.
- Different protein: Use leftover roast chicken or pork belly in place of duck for a similarly rich filling.
Storage and Reheating
Store leftover duck and buns separately in airtight containers in the refrigerator for up to 3 days. To reheat, steam the buns for 3–4 minutes until hot and fluffy. Reheat the duck in a skillet over medium heat for 2–3 minutes per side to crisp the skin, or in a 350°F (175°C) oven for 5–7 minutes. Do not microwave the buns—they become tough. Assembled buns are best eaten immediately; if you must store them, keep the sauce and toppings separate.
Frequently Asked Questions
Can I use store-bought bao buns? Yes, you can find frozen bao buns at Asian grocery stores. Steam them according to package instructions—usually 8–10 minutes. This saves time, but homemade buns are softer and more rewarding.
How do I get the skin extra crispy? The key is drying the skin thoroughly before roasting. Scoring the skin helps render fat. Also, letting the duck rest after roasting allows the skin to stay crisp while the juices redistribute.
Can I make the buns ahead of time? Yes, you can steam the buns a day ahead, let them cool completely, and store in an airtight container in the fridge. Reheat by steaming for 3–4 minutes. You can also freeze the shaped, unsteamed buns on a baking sheet, then transfer to a bag and steam directly from frozen for 12–15 minutes.
What if I don’t have five-spice powder? You can substitute with a pinch of cinnamon, cloves, and fennel seeds ground together, or simply use a mix of equal parts ground ginger and star anise. The flavor will be slightly different but still aromatic.
Is it necessary to use a whole duck? No, you can use duck breasts or even a rotisserie chicken for a quicker meal. The cooking time will be shorter—about 20–25 minutes for breasts at 375°F (190°C).
Can I grill the duck instead of roasting? Yes, grilling over medium indirect heat for about 1 hour, turning occasionally, until the internal temperature reaches 165°F (74°C) works well. The skin may not be as crispy as oven-roasted, but it will still be delicious.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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