Easiest Easter Lunch Ever – Chinese Roast Duck Bao with Cherry Sauce

When you get sent a bottle of Pinot Noir called Duck Sauce what’s the first thing the comes to mind? For me it was two things, the first I’ll tell you about later, but the second was one of my all time favourite foods in the whole world, Chinese Roast Duck. My mouth is watering just thinking about it, so juicy with the crispy skin, YUM!

I’ve been hanging out in Springvale a lot lately and there are several awesome roasted meat shops where you can buy half or whole ducks to take away. After eating some really good duck in little steamed bao buns recently at Supernormal, so I was keen to try and make my own at home.

Top tip – get your duck chopped up when you buy it

Duck Sauce Pinot Noir with notes of Cherry, Redcurrent and Spice (whatever that means!)

Pinot Noir pairs beautifully with duck, this particular one has notes of cherry and spice which totally inspired me to create a spiced cherry sauce to drizzle over that delicious duck.

I was totally going to have a go at making the Bao buns from scratch, but guess what? You can get pre-made ones at most Asian grocers, all you have to do is steam them. If your grocer doesn’t stock them, try this recipe.

With the duck and bao already made for you, there is hardly anything to do at all. This meal is more assembly than cooking, and it’s perfect if you have to cater for lots of guests. A whole duck feeds 6-8 people and at under $30 it’s a bargain. All that’s left to do is chop up some cucumber, mix up the sauce and present it all on a platter.

Chinese Roast Duck Bao with Cherry Sauce

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Make up little steamed bao buns with Chinese roast duck, cucumber and cherry sauce.

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Ingredients

• 1 whole roast duck cut up
• 12 small Bao Buns (purchase at asian grocer)
• 3 medium Lebanese cucumbers
• 3 tbsp sesame seeds
• FOR CHERRY SAUCE
• 1 tin (415g) of Black pitted cherries in syrup
• 6 tbsp Hoisin Sauce

Instructions

1. Cut cucumbers in half then into 8ths lengthwise to make little batons
2. Steam Bao buns to reheat either in a bamboo steamer or using a microwave oven
3. Microwave 1-2 min - place on plate and sprinkle with water, cover with clingfilm.
4. Bamboo Steamer 8-10min - over boiling water
5. Warm duck in oven if required

TO MAKE CHERRY SAUCE (MAKES 1 CUP)

1. Drain cherries and reserve the juice.
2. In a small saucepan combine all cherries and half the reserved juice with 6 tbsp of Hoisin sauce.
3. Simmer gently to reduce liquid until mixture thickens slightly, take care not to over boil.
4. Sauce with thicken further on cooling.

TO SERVE

1. Arrange duck, cucumber and steamed bao buns on platter.
2. Sprinkle sesame seeds over duck.
3. Serve Cherry Sauce on the side.

Notes

Diners can assemble their own Bao. Allow 1-2 buns per person.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 492Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 35mgSodium: 791mgCarbohydrates: 74gFiber: 4gSugar: 16gProtein: 19g

Nutritional information is an estimate only and may vary depending on ingredients used.

I was thinking this would make a fantastic Easter Sunday lunch, minimum effort for maximum flavour is right up my alley. Who’s got time to make complicated meals when there’s Easter Eggs to hunt. Get everyone to make their own bao and you can sit back and enjoy a nice glass of pinot.

Oh and if you want to end your meal with some Easter Eggs, stick to a smooth dark chocolate variety with a Pinot Noir. I’m not saying you can’t have a Cadbury cream egg, but if you’re going to have very sweet chocolate, you’ll need a wine just as sweet to match.

So if you were wondering what the first thing that pops into my head whenever someone even mentions Pinot Noir (and makes me giggle every time)… Peeno Noir (google it). Enjoy!