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 | garlic cloves, finely chopped |
| 50 ml | soy sauce |
| 1 | star anise |
| 1 tsp. | coriander seeds |
| 1 tsp. | brown sugar |
| 1 piece | ginger, sliced |
| 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:
Season the duck legs with salt and pepper, sear over medium-high heat until golden brown, and remove from the pot.
Step 2 of 16:
Sweat the onions, ginger, and garlic in the duck fat.
Step 3 of 16:
Add the sugar, coriander seeds, and star anise and caramelise.
Step 4 of 16:
Deglaze with the soy sauce and let it reduce briefly.
Step 5 of 16:
Brush the fried duck legs all over with hoisin sauce, then add the remaining sauce and the stock to the pot.
Step 6 of 16:
Close the Lid and set to level 2. Cook for 30 minutes.
Step 7 of 16:
Once the cooking time is up, release the steam from the Pressure Cooker and remove the duck legs. Remove the meat from the bones, shred it, and mix with a little stock.
Step 8 of 16:
Cut the pointed cabbage and carrot into fine strips. Marinate with soy sauce, sesame oil, and lime juice, then gently knead through. Tipp: Garnish with fresh coriander and chilli
Step 9 of 16:
Stir the yeast together with the sugar into the lukewarm water until smooth.
Step 10 of 16:
Add the flour, salt, and 2 tbsp. oil to the yeast mixture and knead for about 10 minutes into a smooth dough.
Step 11 of 16:
Cover the dough and leave to rise at room temperature for about 45 minutes.
Step 12 of 16:
Roll out the dough on a floured work surface to about 5 mm thick.
Step 13 of 16:
Using a ring cutter, cut out a total of 8 circles (10 cm ø).
Step 14 of 16:
Brush the dough rounds with oil and fold them in the middle into semicircles.
Step 15 of 16:
Cook in the steamer insert for 15 minutes.
Step 16 of 16:
Fill with pulled duck and vegetables, and serve with lime and herbs if desired.
