2⁄3 cup hoisin sauce
3 teaspoons sesame oil
1 teaspoon soy sauce
2 tablespoons brown sugar
1⁄2 teaspoon Chinese five spice
1 teaspoon finely grated ginger
2 teaspoons rice vinegar
1 teaspoon caster sugar
1⁄4 cup Kewpie mayonnaise
1⁄4 Savoy cabbage
4 spring onions
1 cucumber
6 white lotus leaf buns, from an Asian speciality store
1⁄2 roast duck, from an Asian speciality store
2 teaspoons toasted or black sesame seeds


1.Preheat the oven to 200 ̊C and line an oven tray with baking paper.
2.Put the hoisin sauce in a small pot with 2 teaspoons of the sesame oil, the soy sauce, brown sugar, Chinese five spice and ginger.
3.Bring to a simmer for 5 minutes then remove from the heat.
4.Put the remaining sesame oil in a large bowl and add the vinegar, caster sugar and mayonnaise.
5.Whisk to combine.
6.Finely shred the cabbage, and angle slice the spring onions.
7.Slice the cucumber in half lengthways and scoop out the seeds.
8.Finely angle slice the cucumber and add to the mayo with the cabbage and two-thirds of the spring onions.
9.Steam the lotus leaf buns for 15-20 minutes until soft.
10.Put the duck on the prepared tray and cook for 5-10 minutes until it's fully reheated and has a crispy skin.
11.Once the duck is heated, shred it roughly and stir through the sauce.
12.Serve the lotus leaf buns, shredded duck and slaw for guests to help themselves, topping with reserved spring onions and a sprinkling of sesame seeds.

Recipes, food styling & photography Sarah Tuck

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