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Bao bun with char siu duck, pak choi & yellow curry cream — image

Bao bun with char siu duck, pak choi & yellow curry cream

Bao bun with char siu duck, pak choi, yellow curry cream and coconut-kaffir crumble.

Ingredients

240gWater
100gMix for pork marinade char siu
2Wild duck breast without skin

Sushi-su rice vinegar
200gKewpie mayonnaise
Salt
30gYellow curry paste

500gSalted cashew nuts
5Kaffir lime leaves
1Lime, zest
50gSushi-su rice vinegar
50gFinely ground coconut

Mini pak choi
Gua bao black 70 g

Preparation

  1. Marinate the wild duck breasts in the char siu marinade and vacuum seal.
  2. Cook the breasts sous-vide for 70 minutes at 54°C.
  3. Cool the breasts thoroughly.
  4. Slice the duck breasts thinly.

  1. Mix the Kewpie mayonnaise with the yellow curry paste.
  2. Season with sushi-su rice vinegar and salt.

  1. Cut the kaffir lime leaves into the finest possible brunoise.
  2. Blend all ingredients together in the food processor.
  3. Spread the mixture over baking mats.
  4. Dry for 12 hours in an oven at 65°C with 0% humidity.

  1. Steam the gua bao buns until cooked.
  2. Pipe the yellow curry cream onto the bun.
  3. Top with shredded baby bok choy.
  4. Add the slices of duck.
  5. Pipe more yellow curry cream on top.
  6. Finish with the coconut-kaffir crumble.