Togarashi Duck & Shrimp Steam Buns

Place an oven rack in the center of the oven; preheat to 450°F. Fill a large 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. Taste, then season with salt and pepper if desired. In a separate bowl, combine the mayonnaise and hoisin sauce. Pat the shrimp dry with paper towels; remove the tails. Place in a large bowl. Season with salt, pepper, and half the togarashi. Stir to coat.

Meanwhile, place the broccoli florets and onion pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 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. Cover with foil to keep warm.

Meanwhile, pat the duck dry with paper towels. Season on both sides with salt, pepper, and the remaining togarashi. 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 the skin is browned and crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to  your desired degree of doneness.* Leaving any browned bits (or fond) and fat in the pan, 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.

While the duck rests, heat the pan of reserved fond and duck fat on medium-high until hot (if the pan seems dry, add a drizzle of olive oil). Add the prepared shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Turn off the heat.

Meanwhile, rest 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, 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.

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 and marinated cucumbers (discarding any liquid). Fill half the buns with the sliced duck and the remaining buns with the cooked shrimp. Serve the finished buns with the dressed vegetables. Garnish the buns with the sliced green tops of the scallions. Garnish the vegetables with the chopped cashews and crispy onions. Enjoy!