Umami Bomb Duck Confit Bao Buns with Miso-Glazed Figs
Tender, slow-cooked duck confit is shredded and nestled into fluffy, steamed bao buns. A sweet and savory miso-fig glaze provides a delightful contrast, creating a symphony of sweet and umami flavors in every bite.
Prep Time
180 min
Difficulty
Hard
Servings
4
Calories
650 kcal
Instructions
- 1
Rinse duck legs and pat them completely dry with paper towels. In a small bowl, combine salt and black peppercorns. Rub the salt and pepper mixture all over the duck legs. Place duck legs in a deep pot or oven-safe dish. Add thyme sprigs and garlic cloves. Pour duck fat over the duck legs, ensuring they are completely submerged. Cover the pot tightly with a lid or aluminum foil.
- 2
Preheat oven to 300°F (150°C). Place the covered pot in the preheated oven and cook for 2.5 to 3 hours, or until the duck is very tender and easily pulls away from the bone. If not using an oven, this can be done very slowly on the stovetop over very low heat.
~180 min - 3
Once cooked, remove the duck legs from the fat. Reserve the duck fat for other uses. Shred the duck meat using two forks, discarding the bones and skin. Set aside.
~10 min - 4
Prepare the miso-fig glaze. Wash and quarter the fresh figs. In a small saucepan, combine miso paste, honey, rice vinegar, soy sauce, and toasted sesame oil. Heat gently over low heat, stirring until smooth and slightly thickened. Add the quartered figs to the glaze and cook for 3-5 minutes, allowing them to soften and absorb the glaze.
~10 min - 5
Steam the bao buns according to package instructions. This usually involves steaming them in a bamboo steamer over simmering water for about 5-8 minutes.
~8 min - 6
Assemble the bao buns. Open each steamed bao bun. Generously fill with shredded duck confit. Spoon the miso-glazed figs over the duck. Garnish with thinly sliced scallions and toasted sesame seeds.
~5 min
Tips
- The duck confit can be made up to 3 days in advance and stored in the refrigerator, submerged in its own fat. This allows the flavors to meld further.
- For an extra layer of flavor and texture, lightly pan-fry the shredded duck confit before assembling the bao buns.
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