Duck bao is Chef Christopher Lee’s favorite snack and in this rendition, he combines Lee Kum Kee® Hoisin Sauce and Lee Kum Kee® Chiu Chow Chili Crisp Oil for a double punch of flavor. The recipe starts with salt-seasoned duck legs that are baked low and slow with garlic, allspice, black peppercorns and thyme sprigs and later pulled from the bone and shredded. Upon order, the meat is crisped in a skillet of reserved duck fat. The hoisin sauce is spiked with the chile crisp oil and lime juice and spooned onto each inner side of steamed bao buns, while additional spicy hoisin sauce, which the chef describes as a “spicy-sweet match made in heaven,” is included for dipping.
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