Teriyaki mallard bao bun

Teriyaki mallard bao bun
Teriyaki mallard bao bun

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.
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Chinese
Servings 4 people


  • 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


  • 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.
Keyword Duck