Gochujang Glazed Duck Bao with Pickled Radish

Instructions

1. 1

   Pat the duck legs dry with paper towels.

   ~2 min
2. 2

   In a large pot, combine soy sauce, rice wine, honey, sesame oil, minced garlic, grated ginger, star anise, and cinnamon stick. Add duck legs and ensure they are submerged. Add enough water to cover the duck legs.

   ~5 min
3. 3

   Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the duck is very tender and falling off the bone. Flip the duck legs halfway through.

   ~120 min
4. 4

   While the duck is simmering, prepare the pickled radish. Peel and julienne the daikon radish. In a jar, combine the julienned radish with rice vinegar, sugar, and salt. Mix well and let it pickle for at least 30 minutes at room temperature.

   ~10 min
5. 5

   Once the duck is tender, carefully remove the duck legs from the poaching liquid. Reserve the poaching liquid.

   ~3 min
6. 6

   In a small bowl, whisk together gochujang, brown sugar, and 2 tablespoons of the reserved duck poaching liquid to create the glaze.

   ~2 min
7. 7

   Heat a wok or large skillet over medium-high heat. Sear the duck legs for 2-3 minutes per side until lightly browned.

   ~7 min
8. 8

   Brush the duck legs generously with the gochujang glaze. Cook for another 2-3 minutes, turning to ensure all sides are coated and slightly caramelized.

   ~5 min
9. 9

   Shred the duck meat from the bones using forks or by hand. Discard the bones.

   ~5 min
10. 10

    Steam the bao buns according to package instructions.

    ~10 min
11. 11

    To assemble, open the steamed bao buns and fill generously with the shredded gochujang glazed duck. Top with a good portion of the pickled daikon radish slaw. Garnish with thinly sliced scallions and toasted sesame seeds.

    ~5 min