Sakura Glazed Duck Bao with Yuzu Kosho Aioli

Instructions

1. 1

   Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper. (10 minutes)

   ~10 min
2. 2

   In a large pot, combine soy sauce, mirin, sake, honey, sliced ginger, minced garlic, and water. Add the dried cherry blossoms. Bring to a simmer over medium heat. (5 minutes)

   ~5 min
3. 3

   Place the duck breasts, skin-side down, into the simmering liquid. Ensure the duck is mostly submerged. Cover the pot and reduce heat to low. Simmer gently for 2.5 hours, or until the duck is very tender. (150 minutes)

   ~150 min
4. 4

   Remove the duck breasts from the liquid and set aside. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding solids. Bring the strained liquid to a boil and reduce until thickened into a glaze, about 10-15 minutes. (15 minutes)

   ~15 min
5. 5

   While the glaze is reducing, prepare the yuzu kosho aioli by whisking together mayonnaise, yuzu kosho, and lime juice in a small bowl until well combined. Finely slice the scallions. (5 minutes)

   ~5 min
6. 6

   Preheat your oven to 375°F (190°C). Place the duck breasts on a baking sheet lined with parchment paper. Brush generously with the cherry blossom glaze and bake for 10-12 minutes, or until caramelized and heated through. (12 minutes)

   ~12 min
7. 7

   Steam the bao buns according to package instructions. (5 minutes)

   ~5 min
8. 8

   Slice the glazed duck breasts thinly. To assemble, open the steamed bao buns, spread a layer of yuzu kosho aioli inside, add slices of duck, and garnish with sliced scallions and sesame seeds. (5 minutes)

   ~5 min