Togarashi Duck Steam Buns with Hoisin Mayo & Soy-Miso Broccoli
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Togarashi Duck Steam Buns

with Hoisin Mayo & Soy-Miso Broccoli

Group Created with Sketch. 40 min
$19.99/SERVING
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 1230 Cals/serving
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ORIGIN
Native to China, bao are simply steamed buns (or mantou) traditionally filled with a variety of meats and vegetables.

THE BLUE APRON TOUCH
We’re putting a flavorful, Japanese twist on these traditional bao by coating rich duck breasts in Togarashi—a vibrant seasoning that features dried orange peel and two types of paprika.

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ingredients
Togarashi Duck Steam Buns with Hoisin Mayo & Soy-Miso Broccoli
Title
  • 2 Skin-On Duck Breasts
  • 6 Steam Buns
  • 2 Scallions
  • 2 Persian Cucumbers
  • ½ lb Broccoli
  • 1 Red Onion
  • 2 Tbsps Hoisin Sauce
  • 2 Tbsps Rice Vinegar
  • 3 Tbsps Roasted Cashews
  • 3 Tbsps Soy-Miso Sauce
  • ⅓ cup Crispy Onions
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Togarashi Seasoning (Sweet Paprika, Hot Paprika, Dried Orange Peel, Poppy Seeds, White Sesame Seeds & Black Sesame Seeds)
Prepare the ingredients & marinate the cucumbers
1 Prepare the ingredients & marinate the cucumbers

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 1/2 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; cut crosswise into 1/2-inch pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the cashews. Thinly slice the cucumbers into rounds. In a bowl, combine the sliced cucumbers, sesame oil, and half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the hoisin sauce and mayonnaise. Taste, then season with salt and pepper if desired. 

Roast & dress the vegetables
2 Roast & dress the vegetables

Meanwhile, transfer the broccoli florets and onion pieces to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 12 to 14 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to a large bowl; add the soy-miso sauce, sliced white  bottoms of the scallions, and remaining vinegar. Toss to coat. Taste, then season with salt and pepper if desired.

Cook the duck
3 Cook the duck

Meanwhile, pat the duck dry with paper towels. Season on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). Heat a medium pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. 

*The USDA recommends cooking duck and all poultry until an instant-read thermometer registers a minimum temperature of 165°F.

Steam the buns
4 Steam the buns

While the duck rests, place a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches if necessary, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes, or until softened and puffy. Carefully transfer to a work surface.

Finish & serve your dish
5 Finish & serve your dish

Flip the rested duck to be skin side down on the cutting board; thinly slice crosswise. Gently open the steamed buns. Fill the buns with the hoisin mayo, sliced duck, marinated cucumbers (discarding any liquid), and sliced green tops of the scallions. Serve the finished buns with the dressed vegetables. Garnish the vegetables with the chopped cashews and crispy onions. Enjoy!

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

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Prepare the ingredients & marinate the cucumbers
1 Prepare the ingredients & marinate the cucumbers

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 1/2 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Halve and peel the onion; cut crosswise into 1/2-inch pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the cashews. Thinly slice the cucumbers into rounds. In a bowl, combine the sliced cucumbers, sesame oil, and half the vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the hoisin sauce and mayonnaise. Taste, then season with salt and pepper if desired. 

2 Roast & dress the vegetables

Meanwhile, transfer the broccoli florets and onion pieces to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 12 to 14 minutes, or until lightly browned and tender when pierced with a fork. Carefully transfer to a large bowl; add the soy-miso sauce, sliced white  bottoms of the scallions, and remaining vinegar. Toss to coat. Taste, then season with salt and pepper if desired.

Roast & dress the vegetables
Cook the duck
3 Cook the duck

Meanwhile, pat the duck dry with paper towels. Season on both sides with salt, pepper, and enough of the togarashi to coat (you may have extra). Heat a medium pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. 

*The USDA recommends cooking duck and all poultry until an instant-read thermometer registers a minimum temperature of 165°F.

4 Steam the buns

While the duck rests, place a strainer (or colander) over the pot of boiling water, making sure the water doesn’t reach the bottom of the strainer. Working in batches if necessary, place the buns in the strainer; cover with the lid of the pot. Steam 3 to 5 minutes, or until softened and puffy. Carefully transfer to a work surface.

Steam the buns
Finish & serve your dish
5 Finish & serve your dish

Flip the rested duck to be skin side down on the cutting board; thinly slice crosswise. Gently open the steamed buns. Fill the buns with the hoisin mayo, sliced duck, marinated cucumbers (discarding any liquid), and sliced green tops of the scallions. Serve the finished buns with the dressed vegetables. Garnish the vegetables with the chopped cashews and crispy onions. Enjoy!