Duck bao buns, Languedoc olive oil PDO
Ingredients
- 300 g wheat flour (T45 or T55)
- 1 c. à café of dried baker’s yeast (or 10 g of fresh yeast)
- 1 pincée sugar
- 1 pincée of salt
- 150 ml lukewarm water
- 1 c. à soupe Languedoc olive oil PDO
- 300 g duck
- 2 carrots cut into julienne strips
- 1 finely chopped red onion
- 1 finely sliced spring onion
- 2 c. à soupe soya sauce
- 1 c. à soupe honey
- 1 c. à soupe rice vinegar
- 1 a piece of fresh ginger
- 2 gousses garlic
- 2 c. à soupe Languedoc olive oil PDO
- 1 c. à soupe sesame seeds
- Lettuce, coriander and fresh mint
Astuce
Instructions
Cut the duck into small pieces. Marinate it in the fridge with the crushed garlic, soya sauce, grated ginger, rice vinegar, honey and 1 tablespoon of Languedoc olive oil PDO.
Prepare the bao buns: mix the yeast with the lukewarm water and sugar. Leave to rest for 10 minutes until small bubbles form. In a large mixing bowl, mix together the flour and salt, then add the yeast and water mixture and the olive oil. Knead for 8–10 minutes (in a food processor or by hand) until the dough is soft and elastic. Cover with a damp tea towel and leave to rise for 1½ to 2 hours in a warm place (the dough should double in volume).
Knock the air out of the dough, then divide it into 8 to 10 portions. Shape into balls, then flatten them slightly into oval discs. Brush them with olive oil. Place each bun on a square of baking paper, cover and leave to rise for 30 minutes.
Place each bun in a steamer basket (or use a steam oven), making sure they do not touch each other (they will rise a lot). Cook for 12 minutes over a medium heat (the water should not be boiling too vigorously). Open the basket regularly to let the steam escape.
Whilst the buns are proving, drain the duck, keeping the marinade. In a frying pan, sauté the red onion in 1 tablespoon of Languedoc olive oil PDO, then brown the duck over a high heat for a few minutes and add the marinade with 10cl of water. Cook over a low heat for 1 hour. Fifteen minutes before the end of the cooking time, add the carrots.
If necessary, steam the bao buns to warm them through. Fill each bun with meat, crunchy vegetables, spring onions, a little green salad, mint, coriander and sesame seeds. Drizzle with the meat juices.
Astuce
For this recipe, choose a Languedoc olive oil (PDO) for its prominent notes of almond and tomato. You could also choose an Oliu di Corsica olive oil from Corsica (PDO), a Provence olive oil (PDO), an olive oil from Haute-Provence PDO, an olive oil from Aix-en-Provence PDO, an olive oil from the Vallée des Baux-de-Provence PDO or an olive oil from Nîmes PDO.
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