Steamed bao buns with confit duck

Ingredients

• Eight spice powder
• 20 g juniper berries
• 30 g whole star anise
• 15 g white peppercorns
• 15 g cinnamon quills
• 15 g whole cloves
• 1 pinch saffron threads
• 10 g cardamom pods
• 25 g salt flakes
• 4 duck legs
• 50 g salt flakes
• 1 tbsp eight spice powder
• 1 thyme sprig
• 1 bay leaf
• 250 g duck fat, or more if needed
• 500 g (3 1/3 cups) plain flour
• 2 tbsp caster sugar
• 2 tsp baking powder
• 310 ml (1 ¼ cups) lukewarm water
• 7g (2 tsp) dried yeast
• 50 g butter, melted
• 1 tsp salt flakes
• 1 tbsp neutral oil
• 230 g (⅔ cup) hoisin sauce
• 4 spring onions, thinly sliced
• 1 baby cos lettuce, thinly sliced
• 2 long red chillies, thinly sliced
• ½ cup coriander sprigs