Duck bao buns with hoisin sauce are fantastic for lunch, a snack, or even dinner with extra side dishes. Delicious soft steamed buns with tender duck, crunchy vegetables, and a spicy sauce.
You can either make bao buns, or use ready-made bao buns. There are many brands of hoisin sauce, but you can also make it yourself.
The filling of crunchy vegetables, tender duck, and spicy sauce pairs perfectly with the soft buns. You can replace parsley with fresh cilantro if you prefer. Unfortunately, I (luckily) have the gene (OR6A2) that makes cilantro taste like soap, so I always replace it with fresh parsley.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2025-10-20, this recipe is for 4 persons and takes 50 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-10-21
You can optionally make the buns yourself, which you should do first to allow them to rise.
Take the duck breast out of the fridge to let it come to room temperature.
Meanwhile, optionally make the hoisin sauce according to this recipe, or use store-bought sauce.
Peel the carrot and cut it into thin strips. Wash the cucumber and cut it into thin strips.
Wash a few red cabbage leaves and cut them into fine strips.
Pat the duck breast dry with kitchen paper, and lightly score the fat side with a sharp knife.
Season the meat side with pepper and salt and place the duck breast fat-side down in a cold frying pan.
Turn the heat low and let the duck breast warm up for about 10 minutes. This way, the fat will slowly render, and you won't need oil or butter, keeping the fat crispy.
Flip the duck breast once the fat side is golden brown.
Cook the duck breast until it's nicely pink, or until it's cooked to your liking.
Wrap the duck breast in aluminum foil and let it rest for 10 minutes.
Meanwhile, steam the bao buns until cooked or warm them up.
Fill the bao buns with red cabbage, carrot, and cucumber.
Slice the duck breast and distribute it over the buns, finishing with hoisin sauce, sesame seeds, and fresh parsley. Enjoy!
What filling for bao buns?
You can fill bao buns with many different ingredients, such as crunchy raw vegetables with duck, chicken, turkey, pork, fish, or tofu in an Asian style with hoisin sauce, lime marinade, or a sticky spicy sauce.
Which duck for bao buns?
Besides duck breast, you can also cook duck legs until they fall apart and then serve the meat without bones in a steamed bun.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 2 | bao buns | gluten, soy, milk | 236.00 | 44.50 g | 3.00 g | 2.00 g | 0.50 g | 8.30 g | 2.50 g | 480.00 mg | 1.00 mg | 20.00 mg | 16.00 mg | 200.00 mg | 180.00 mg | 0.08 mg | 0.49 mg | - | - | - | - | - | 0.21 mg | 0.11 mg | 0.04 mg | - | 25.00 µg | - | - | - | |
| 0.25 | duck breast | 84.38 | 0.56 g | - | 3.75 g | 1.44 g | 11.44 g | - | 46.88 mg | 1.50 mg | 6.88 mg | 11.88 mg | 168.75 mg | 125.00 mg | - | 1.19 mg | - | - | 3.75 mg | 1.88 mg | 15.63 mg | 0.25 mg | 0.28 mg | 0.22 mg | 0.25 µg | 15.63 µg | 0.44 mg | 1.75 µg | - | ||
| pepper and salt | 4.39 | 1.13 g | 0.01 g | 0.06 g | 0.02 g | 0.18 g | 0.44 g | 339.13 mg | 0.09 mg | 4.00 mg | 1.33 mg | 11.09 mg | 1.51 mg | 0.01 mg | 0.01 mg | 0.52 µg | 0.02 µg | 1.34 mg | - | - | - | - | 0.01 mg | - | 0.18 µg | 0.08 mg | 2.86 µg | - | |||
| 25 | ml | hoisin sauce | gluten, soy | 43.00 | 10.43 g | 6.55 g | 0.18 g | 0.03 g | 0.95 g | 0.28 g | 354.75 mg | 0.35 mg | 9.50 mg | 6.50 mg | 65.25 mg | 15.00 mg | 0.05 mg | 0.08 mg | - | 0.10 µg | 0.18 mg | - | 2.25 mg | 0.03 mg | 0.03 mg | 0.08 mg | - | 2.25 µg | 0.08 mg | 0.65 µg | - |
| 0.5 | leave of | red cabbage | 1.30 | 0.18 g | 0.15 g | 0.01 g | - | 0.08 g | 0.13 g | 0.25 mg | 0.03 mg | 2.00 mg | 1.00 mg | 12.50 mg | 1.50 mg | - | 0.01 mg | - | - | 2.75 mg | - | - | - | - | 0.01 mg | - | 1.20 µg | - | - | - | |
| 0.06 | cucumber | 1.09 | 0.17 g | 0.14 g | 0.02 g | - | 0.05 g | 0.07 g | 0.63 mg | 0.04 mg | 1.17 mg | 0.78 mg | 10.94 mg | 1.56 mg | 0.01 mg | 0.01 mg | - | - | 0.63 mg | - | - | - | - | - | - | 0.39 µg | - | - | - | ||
| 0.5 | carrots | 5.40 | 0.94 g | 0.88 g | - | - | 0.16 g | 0.58 g | 6.00 mg | 0.06 mg | 6.00 mg | 1.20 mg | 36.00 mg | 8.00 mg | - | 0.02 mg | - | - | 0.40 mg | - | 0.22 mg | 0.01 mg | 0.01 mg | 0.01 mg | - | 3.00 µg | - | - | - | ||
| 0.25 | tablespoon | sesame seeds | sesame seeds | 21.79 | 0.22 g | - | 2.01 g | 0.30 g | 0.78 g | 0.28 g | 1.88 mg | 0.34 mg | 29.25 mg | 13.13 mg | 17.25 mg | 22.50 mg | 0.06 mg | 0.21 mg | - | - | - | - | - | 0.04 mg | 0.01 mg | 0.01 mg | - | 2.63 µg | - | - | - |
| 0.25 | sprig of | fresh parsley | 0.17 | 0.01 g | - | - | - | 0.02 g | 0.02 g | 0.15 mg | 0.04 mg | 0.20 mg | 0.25 mg | 4.25 mg | 0.65 mg | - | - | - | - | 0.80 mg | - | - | - | - | - | - | 0.60 µg | - | - | - | |
| 397.52 | 58.14 g | 10.73 g | 8.01 g | 2.29 g | 21.96 g | 4.30 g | 1229.66 mg | 3.44 mg | 79.00 mg | 52.06 mg | 526.02 mg | 355.73 mg | 0.21 mg | 2.02 mg | 0.52 µg | 0.12 µg | 9.84 mg | 1.88 mg | 18.10 mg | 0.54 mg | 0.44 mg | 0.37 mg | 0.25 µg | 50.87 µg | 0.59 mg | 5.26 µg | - | ||||
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