Duck Steamed Bun (Goa)

Name: Duck Steamed Bun (Goa)
Total time: 3600 s
Yield: 20 servings
Cuisine: South African
Ingredients: 400 gr Flour; 10 gr Yeast; 20 ml Milk; 100 ml Water; 100 gr Duck lard; 600 gr duck quarters and wings; 5 gr Tandoori Spice; 5 gr Rogan Josh; 5 gr Garlic; 5 gr Ginger; 5 gr Paprika; 10 ml tomato paste; 20 gr Brown sugar; 5 gr Miso Paste; 40 ml Soy sauce; 5 gr Red Chilli pepper paste

Chef Chriss @cook_fusionChef20

Capetown City

Chinese steamed bun filling. I recently tried my own dumpling dough and filling... for the soft texture I used duck fat, rich source of selenium and glycine. One of our favourites are shared from our platters.

Chef Chriss @cook_fusionChef20

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Ingredients

prep time: 1hr

20 servings

400 grFlour
10 grYeast
20 mlMilk
100 mlWater
100 grDuck lard
For the duck filling
600 grduck quarters and wings
5 grTandoori Spice
5 grRogan Josh
5 grGarlic
5 grGinger
5 grPaprika
10 mltomato paste
20 grBrown sugar
5 grMiso Paste
40 mlSoy sauce
5 grRed Chilli pepper paste

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Steps

prep time: 1hr

1

Mix all dough ingredients (flour, yeast, milk, water, duck lard) together. Rest in the fridge, cut into sections to roll out thin triangles.
2

Cook filling (duck quarters and wings, Tandoori spice, Rogan Josh, garlic, ginger, paprika, tomato paste, brown sugar, miso paste, soy sauce, red chilli pepper taste) in the oven for 40mins till crisp, then coat with all spices together like a "Rub".
3

Shred meat from bones, add my secret Blueberry BbQ sauce to the mixture and top on the bottoms of triangle pastries.
4

Roll out towards the tips like a croissant and pinch the ends not to split.
5

Steam or poach in low olive oil water and salt for 5mins. Remove and cool before storing.
6

Before serving, pan fry on nonstick HOT pan for 2mins each side, serve with My special Smoked Dumpling Sauce and enjoy.