Duck Steamed Bun (Goa) Recipe by Chef Chriss
Cooking Instructions 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. 1 Mix all dough ingredients (flour, yeast, milk, water, duck lard) together. Rest in the fridge, cut into sections to roll out thin triangles. 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". 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. 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. 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. 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. 6 Before serving, pan fry on nonstick HOT pan for 2mins each side, serve with My special Smoked Dumpling Sauce and enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chili Cheese Dog Bubble Up Casserole Chicken Alfredo Pasta Bake ♨️ 3-ingredient mac 'n' cheese Split lentil soup شوربه عدس Meatloaf That’s Actually Delicious 🤤 Chili Cheese Dog Bubble Up Casserole Chicken Alfredo Pasta Bake ♨️ 3-ingredient mac 'n' cheese Split lentil soup شوربه عدس Meatloaf That’s Actually Delicious 🤤 Channa chat Fluffy home made bread Shami kababs Chili Cheese Dog Bubble Up Casserole Moong Dal samosa #cookpadRamadan Chicken rolls #cookpadRamadan Chicken swiss roll Roasted Red Bell Pepper Aloo bhujiya Jhal muri /puffed rice bhel Channa chat Fluffy home made bread Shami kababs Chili Cheese Dog Bubble Up Casserole Moong Dal samosa #cookpadRamadan Chicken rolls #cookpadRamadan Chicken swiss roll Roasted Red Bell Pepper Aloo bhujiya Jhal muri /puffed rice bhel