//]]> Recipe of Speedy Duck Steamed Bun (Goa) | Make Your Favorite Restaurant Dishes At Home!

30/11/2020 11:17

Recipe of Speedy Duck Steamed Bun (Goa)

by Henry Barker

Duck Steamed Bun (Goa)
Duck Steamed Bun (Goa)

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, duck steamed bun (goa). One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Duck Steamed Bun (Goa) is one of the most well liked of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. Duck Steamed Bun (Goa) is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have duck steamed bun (goa) using 17 ingredients and 6 steps. Here is how you can achieve that.

 

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The ingredients needed to make Duck Steamed Bun (Goa):
  1. Get 400 gr Flour
  2. Take 10 gr Yeast
  3. Take 20 ml Milk
  4. Get 100 ml Water
  5. Take 100 gr Duck lard
  6. Take For the duck filling
  7. Get 600 gr duck quarters and wings
  8. Take 5 gr Tandoori Spice
  9. Make ready 5 gr Rogan Josh
  10. Make ready 5 gr Garlic
  11. Prepare 5 gr Ginger
  12. Get 5 gr Paprika
  13. Make ready 10 ml tomato paste
  14. Make ready 20 gr Brown sugar
  15. Prepare 5 gr Miso Paste
  16. Get 40 ml Soy sauce
  17. Take 5 gr Red Chilli pepper paste


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Instructions to make Duck Steamed Bun (Goa):
  1. Mix all dough ingredients (flour, yeast, milk, water, duck lard) together. Rest in the fridge, cut into sections to roll out thin triangles.
  2. Cook filling (duck quarters and wings, Tandoori spice, Rogan Josh, garlic, ginger, paprika, tomato paste, brown sugar, miso paste, soy sauce, red chilli pepper taste) in the oven for 40mins till crisp, then coat with all spices together like a "Rub".
  3. Shred meat from bones, add my secret Blueberry BbQ sauce to the mixture and top on the bottoms of triangle pastries.
  4. Roll out towards the tips like a croissant and pinch the ends not to split.
  5. Steam or poach in low olive oil water and salt for 5mins. Remove and cool before storing.
  6. Before serving, pan fry on nonstick HOT pan for 2mins each side, serve with My special Smoked Dumpling Sauce and enjoy.

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