Asiri Punchihewa

Momofuku Duck Steamed Bun

Recipe by Perri Saunderson & Kate Sekulla of  J Ballantyne & Co Ltd – Gold Winner Dilmah Real High Tea Challenge 2014 New Zealand

Makes 36 portions

Braised Momofuku Duck:
1 kg Canter Valley duck legs
75 ml sweet soy sauce (Kecap Manis)
50 ml canola oil
3 red onions, sliced
75 g fresh ginger, peeled and chopped
¼ bunch coriander, chopped
4 cloves garlic, chopped
100 g brown sugar
100mls oyster sauce
100mls mirin
2 star anise
Chicken stock

Momofuku Steam Buns:
300g bakers flour
5g yeast
22.5g sugar
215ml lukewarm milk
¾ tsp baking powder
Canola oil
1 recipe braised momofuku duck, warmed through
1 plate garnish stock
Toasted sesame seeds

Braised Momofuku Duck:
Pre heat oven to 160 C on steam bake (if function is available).
Rub duck legs with sweet soy sauce.
Heat oil in skillet pan and seal duck until golden brown.
Place duck in an ovenproof casserole or ovenproof pot with lid.
Return skillet to heat and add onions, ginger, coriander, and garlic to skillet. Sauté for a few minutes and then add to duck.
Deglaze the skillet with mirin and then add to duck.
Add sugar, oyster sauce and star anise to pot and enough chicken stock to cover duck.
Cover pot with lid or tin foil and place in a preheated oven for 1 ½ hrs or until the duck is fork tender.
Take out when done and allow to cool.
Strain cooking liquid into a metal bowl and allow to cool. Once cooled remove any fat that has come to the top of the liquid.
When the duck is cooled enough to handle remove skin and shred meat.
Pour liquid in a pot, bring to the boil and reduce. The stock should become syrupy and concentrated.
Pour the majority of reduced stock over the shredded duck.
Keep the remaining stock for plating and garnish.

Momofuku Steam Buns:
Mix yeast, flour, sugar and milk in a mixer until a smooth and supple dough is formed.
Leave to bulk prove in mixing bowl.
After 15 – 20 minutes add the baking powder and mix this through.
Take out the dough and divide into 15 gram pieces and round.
Leave to prove under a damp tea towel for 15 – 20 minutes.
Roll with a small rolling pin into oblong shapes approximately 3.75 cm long and 1.75 cm wide.
Brush the lower half with oil and fold upper half over on top.
Place the buns on small pieces of baking paper on steam trays.
Preheat combi oven to 100 c on steam mode.
Cover and leave to prove until double in size.
Steam for 3 – 4 minutes, the buns should be just cooked with no colour.
Open buns along seam and fill with warmed duck mixture.
Garnish plate with duck stock and finish with sesame seeds.

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