30g caster sugar
125ml luke warm water
¾ tsp dried yeast
220g low protein flour
1½ tsp baking powder
1 Tbsp vegetable oil
¼ tsp white vinegar
½ tsp table salt
12 rectangle sheets of non-stick paper
1 tsp cardamom seeds
1 tsp star anise
1 tsp cloves
1 tsp ground cinnamon
1 Tbsp coriander seeds
1 Tbsp ginger powder
1 Tbsp sea salt flakes
125ml duck breast, trimmed and skin scored
3-5 tsp each duck breast Barker’s Professional Spiced Plum Sauce
4 carrots, peeled and finely grated
2 pickled onions, finely sliced
¼ spring onion, finely sliced
handful of cucumber, peeled, seeded and sliced
mint and coriander leaves
In a bowl dissolve the sugar in the water, add the yeast and stir to dissolve. Leave to ferment in a warm area for 5 minutes.
Meanwhile sift the flour and baking powder into a bowl. Make a well in the centre and add the yeast liquid, oil, vinegar and salt. Mix well to combine.
Turn out onto a lightly floured surface and knead for 8 minutes until soft and pliable. Place into a lightly oiled bowl and cover with cling film. Prove until double the size.
Turn out, cut in half and roll one half at a time into a cylinder. Cut each cylinder into 6 portions, covering the remainder in a damp tea towel whilst you are doing this.
Roll each portion into a ball then roll out into oval shapes. Fold one half of each oval over a greased chopstick, then place onto the non-stick sheets of paper in a steamer basket for 45 minutes.
Remove the chopsticks and steam, covered, for about 12 minutes, until puffed and cooked through.
In a spice grinder blitz the spices until ground. Add the sea salt flakes to the mix.
Season the flesh side of the duck with the spice mix. Place skin side down in a cold skillet and bring up to high heat. Then drop the heat down to the lowest setting, tipping the excess rendered fat as the duck skin shrinks and crispens. Use a fish spatula and apply weight from time to time during the process.
Once the skin is thinner and crisp, flip the duck breast over and seal on the flesh side for 90 seconds, tipping over the Barker’s Professional Spiced Plum Sauce to baste. Rest for 5 minutes before slicing.
Open the warm bao buns and add the carrot, onion and cucumber. Arrange slices of duck on top, add more Barker’s Professional Spiced Plum Sauce and the herbs.