Duck on lotus buns

Oh no! I totally forgot to post this one! Of course these lotus buns are not that hard to make, but sometimes buying them at my favorite Asian supermarket is a little easier. Yes... I can be lazy too. The sauce for the duck however, I made myself. Paired with a quick pickle and you're good to go!

Sauce:

• 4 tbsp oyster sauce • 2 tbsp soy sauce • 3 cm ginger thinly sliced • 4 crushed garlic cloves • 2 tbsp honey • 1 tsp Chinese 5-spice • 1 tbsp rice wine vinegar • 1 tbsp shaoxing rice wine • 3 star anise • 100 ml vegetable broth •

Pickle:

• 1 red onion • 200 gram Chinese cabbage • 150 gram julienne sliced carrot • 3 tbsp sugar • 1 chilli pepper • 1 cup white vinegar • coriander • pinch of salt •

Both are super easy. The sauce ingredients all go into one sauce pan and you let it all simmer for 15 minutes. Sift and set aside.

The pickle is just the same. Throw it all together and let it marinade for about 15 minutes.

The duck I just cooked by itself (skin side first of course and still a little pink on the inside) and I added the sauce right at the end. Keep the leftover sauce close when eating. It's great to add some extra on the bun.

It looks super fancy, but it is super easy and really tasty!