Ingredients

2 pound duck breast

For marinade:

2 pound duck breast
2 tblsp. rice wine
4 slice fresh ginger root
1/3 cup oyster sauce
1/2 teaspoon chinese five-spice powder
3 ounce soy sauce

1/8 cup white sugar
2 ounce hoisin sauce
2 ounce ketchup
2 drop red food coloring
3 drop tbslp.honey

For assembly:

2 pound duck breast
2 tblsp. rice wine
4 slice fresh ginger root
1/3 cup oyster sauce
1/2 teaspoon chinese five-spice powder
3 ounce soy sauce
1/8 cup white sugar

2 ounce hoisin sauce
2 ounce ketchup
2 drop red food coloring
3 drop tbslp.honey
4 to 6 bao buns (frozen folded mantou bao or steamed buns)
8 scallions, 4" julienne in ice water until curly

Preparation

Baking Directions:

Score fat on duck breast in a tight "x" pattern.

In bowl, stir together all marinade ingredients until combined well.

Pour marinade over duck.

Marinate at least 6 hours in refrigerator.

Drain and reserve the marinade.

Wipe excess marinade off the skin side.

Heat an oven safe skillet to medium.

It is important not to get the heat too high, because you want to brown and crisp the skin and render most of the fat without burning the skin or overcooking the meat.

Put the duck breasts in skin-side down.

Once you start to see some fat rendering, move them around a bit.

Check periodically.

The skin should be slowly turning deep golden brown.

As the fat renders you may want to remove some, you want about 1/8 - 1/4 inch of fat in the pan.

Once your skin is brown and crispy and glorious, flip the duck over and spoon some of the marinade over it.

Into the oven with it.

After about 5 minutes, re-lacquer the duck with the now fatty sticky wonderfulness in the pan, then back into the oven for about 5 more minutes (depending on the size of your ducks).

An internal temp of 125-130 degrees is medium rare which is duck breast at its most delicious.

Rest the duck at least 5 minutes.

To assemble, slice the duck breast in 1/8 strips on an angle.

Steam the buns until hot, open and then place duck and scallions.

Finish with about a teaspoon of hoisin sauce.