
Crispy Duck with a Hong Kong Twist
Hooked. That's the only way I can describe my feelings after spending two weeks filming a travel series in Hong Kong with head chef Jeremy Pang. I'm hooked on this city where people prefer to drink a mixture of tea and coffee rather than choosing between the two, where I can have noodles for breakfast and get an incredible pressure point massage at any time of the night or day. But most of all I'm hooked on the food. Here's a dish that I can't get out of my head, and am determined to perfect at home: Crispy Duck served with Man Tou (sweet, soft milk rolls).
Ingredients
Man Tou
- 500g Plain Flour
- 7g dried active yeast
- 300ml milk
- 50g sugar
- 1.5 tsp salt
- 1 tbsp vegetable oil, or lard
- Oil, for spreading
Duck
- 2 duck breasts
- 5 spice
- 1 tsp salt
Method
Man Tou
The Duck
Cooking
Man Tou
- 500g Plain Flour
- 7g dried active yeast
- 300ml milk
- 50g sugar
- 1.5 tsp salt
- 1 tbsp vegetable oil, or lard
- Oil, for spreading
Duck
- 2 duck breasts
- 5 spice
- 1 tsp salt
Man Tou
The Duck
Cooking