Hoisin Pulled Duck & Bao Buns from Vitavit® Premium
Discover an Asian-inspired highlight for your home: Hoisin Pulled Duck with Bao Buns made in the Vitavit® Premium Pressure Cooker. Tender duck legs are braised with aromatic spices, soy sauce, and sweet and savory hoisin sauce in the pressure cooker until the meat is fall-apart tender and can be perfectly shredded into "Pulled Duck." Served in fluffy, homemade bao buns and combined with crunchy, marinated vegetables, this creates a versatile dish full of textures and intense flavors – ideal for enjoying together and experiencing Asian taste sensations at home.
2 h 10 min
Total Time
45 minutes
Cooking Time
40 minutes
Preperation Time
Ingredients
| FOR THE HOISIN PULLED DUCK: | |
| 3 | Duck legs |
| 800 ml | Chicken stock |
| 2 red onions, finely diced | |
| 2 cloves of garlic, finely chopped | |
| 50 ml | Soy sauce |
| 1 | Star anise |
| 1 tsp | Coriander seeds |
| 1 tsp | brown sugar |
| 1 piece | Sliced ginger |
| 100 ml | Hoisin Sauce |
| ½ | Pointed cabbage |
| 1 | large carrot |
| 1 | Lime |
| Sesame oil | |
| Salt | |
| Pepper | |
| FOR THE BAO BUNS: | |
| 400 g | Flour (Type 405) |
| 15 g | fresh yeast |
| 200 ml | lukewarm water |
| 1 tsp | salt |
| 1 tsp | sugar |
| 4 tbsp | vegetable oil |
Instructions
Step 1 of 16:
Salt and pepper the duck legs, sear until golden brown over medium-high heat, and remove from the pot.
Step 2 of 16:
Sauté onions, ginger, and garlic in the duck fat.
Step 3 of 16:
Add sugar, coriander seeds, and star anise and caramelize.
Step 4 of 16:
Deglaze with soy sauce and let it reduce briefly.
Step 5 of 16:
Brush the seared duck legs all over with hoisin sauce, add the remaining sauce and broth to the pot.
Step 6 of 16:
Close the lid and set to level 2. Cook for 30 minutes.
Step 7 of 16:
After cooking, release the pressure from the pressure cooker and remove the duck legs. Remove the meat from the bones, shred, and mix with some stock.
Step 8 of 16:
Cut pointed cabbage and carrot into fine strips. Marinate with soy sauce, sesame oil, and lime juice and knead lightly. Tip: Garnish with fresh cilantro and chili.
Step 9 of 16:
Stir the yeast and sugar into lukewarm water until smooth.
Step 10 of 16:
Add flour, salt, and 2 tbsp oil to the yeast mixture and knead into a smooth dough for approx. 10 minutes.
Step 11 of 16:
Let the dough rise, covered, at room temperature for approx. 45 minutes.
Step 12 of 16:
Roll out the dough on a floured surface to approx. 5 mm thick.
Step 13 of 16:
Use a round cutter to cut out a total of 8 circles (10 cm ø).
Step 14 of 16:
Brush the dough rings with oil and fold them in half to form semicircles.
Step 15 of 16:
Steam for 15 minutes in the steamer insert.
Step 16 of 16:
Fill with pulled duck and vegetables, serve with lime and herbs as desired.
