Hoisin duck bao

Step 1

Heat the olive oil in a medium saucepan. Add the onion and cook until translucent. Add the garlic and cook for one minute.

Step 2

Pour in the orange juice and soy sauce and bring to a boil. Add the star anise and continue boiling until reduced to 1½ cups. Transfer to a blender and blend until smooth. Cool to room temperature.

Step 3

Place duck in a shallow pan and pour half the sauce over it. Cover and refrigerate for at least 4 hours or up to overnight. Drain and discard used marinade.

Step 4

Attach duck to spit and cook over low heat for about 1 hour 45 minutes or until cooked through, basting every 15 minutes with reserved sauce.

Step 5

Transfer duck to a platter and slice the meat. Reserve bones for stock or discard.

Step 6

During the last 15 minutes of cooking, prepare a steamer. Steam bao for a few minutes until soft and warmed through.

Step 7

To serve, spread some hoisin on the bao. Fill with duck, sliced cucumbers and scallions and a few cilantro leaves. Top with a few drops of sriracha, if desired.