Shredded Duck Bao with Kimchi by Greenhouse head chef Farrel Hirsch
This Asian-inspired recipe needs traditional doses of time, love and care in order to cure the duck and hand prepare and steam the bao, or buns, and ferment the kimchi.
Ingredients
- 4kg Duck legs
- 60g Coarse salt
- 40g Sugar
- Enough sunflower oil to cover the duck legs
- 2 x Packets yeast
- 8.5 Cups of “00” flour
- 12tbs Sugar
- 6tbs Milk powder
- 2tbsp Salt
- 1 tsp Baking powder
- 2/3 Cup vegetable oil
- 1kg Turnip, julienned or grated
- 250g Carrots, julienned or grated
- 2 Bunches of spring onion, sliced
- 40g Salt
- 100g Korean chilli powder (you can buy this at an Asian supermarket)
- 50g Water
- 20g Sesame seeds, pasted
- 50g Garlic
- 50g Ginger
- 50ml Fish sauce
- Kewpie mayonnaise
- Shredded spring onions
- Sprigs of coriander
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