Teriyaki mallard bao bun
This recipe is courtesy of chef and champion of all things game, Steven Ellis, who runs The Bailiwick Free House, alongside his pastry chef wife, Ami.
Ingredients
- 4 Skinless mallard breasts, sliced
- 2 tbsp Toasted sesame oil
- 2 Large garlic cloves, finely chopped
- 30 g Ginger, grated
- 20 ml Honey
- 50 ml Soy sauce
- 30 ml Mirin
- 20 ml Rice wine vinegar
- Cucumber batons, finely sliced
- Spring onions, finely sliced
- Pickled daikon radish
- 8 Bao buns
Instructions
- Heat the sesame oil in a non-stick frying pan over a medium heat and fry the mallard breasts until golden.
- Add the garlic and ginger and fry for another 2 minutes. Stir in the mirin, honey, soy sauce and vinegar.
- Bring to the boil and reduce until the sauce becomes sticky and coats the meat.
- Warm the bao buns in the microwave for 1 minute or steam for 3 minutes.
- Divide the teriyaki mix between the buns and layer up with the cucumber, spring onions and daikon radish.
- Finish by sprinkling toasted sesame seeds over the contents of the buns and serve while they’re warm.
