Spicy Gochujang Glazed Duck Bao with Pickled Daikon & Carrot

Instructions

1. 1

   Preheat oven to 325°F (160°C). Pat duck legs dry and season generously with salt and black pepper.

   ~5 min
2. 2

   Heat vegetable oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear duck legs until golden brown on all sides, about 5 minutes per side.

   ~10 min
3. 3

   Add minced garlic and grated ginger to the pot and cook until fragrant, about 1 minute.

   ~1 min
4. 4

   Pour in soy sauce, honey, gochujang, rice vinegar, and sesame oil. Stir to combine.

   ~2 min
5. 5

   Add enough water to the pot to come halfway up the sides of the duck legs. Bring to a simmer.

   ~3 min
6. 6

   Cover the pot tightly with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the duck is fork-tender and falling off the bone.

   ~150 min
7. 7

   While the duck is braising, prepare the pickled vegetables. Peel and julienne the daikon radish and carrot.

   ~5 min
8. 8

   In a small bowl, whisk together white vinegar, sugar, and water until sugar is dissolved. Add the julienned daikon and carrot to the brine. Let it sit for at least 30 minutes.

   ~35 min
9. 9

   Once the duck is tender, remove it from the pot using tongs and place it on a cutting board. Reserve the braising liquid.

   ~2 min
10. 10

    Shred the duck meat using two forks, discarding the bones and skin. Return the shredded duck to the pot with the braising liquid.

    ~5 min
11. 11

    Simmer the duck and sauce mixture uncovered over medium heat for about 10-15 minutes, or until the sauce has thickened to a glaze consistency. Adjust seasoning if necessary.

    ~15 min
12. 12

    Steam the bao buns according to package instructions until heated through and fluffy.

    ~8 min
13. 13

    To assemble, open each steamed bao bun and generously fill with the gochujang glazed duck. Top with a small amount of pickled daikon and carrot, and garnish with sliced scallions.

    ~5 min