Directions
- 1Poke tiny holes into the duck skin using chopsticks.
- 2Blanch duck breasts for 30 seconds.
- 3Dunk the breasts into an ice bath.
- 4Season the duck skin with honey, warm water, and red wine vinegar.
- 5Season the meat with a mixture of five spice and Shaoxing cooking wine.
- 6Lightly season both sides with salt.
- 7Let it sit in the fridge uncovered for two nights.
- 8Air fry at 300°F for 10 minutes.
- 9Pat dry any rendered fat.
- 10Give it a light honey glaze.
- 11Put it back into the air fryer at 385°F for another 5 minutes.
- 12Cut scallions and cucumbers into julienne.
- 13Steam wrappers.
Ingredients
- 2 Duck breasts
- 8 grams Honey
- 2 grams Warm water
- 1 gram Red wine vinegar
- 1 gram Five spice
- 1 gram Shaoxing cooking wine
- 0.5 gram Salt
- 2 Scallions
- 2 Cucumber
- 6 Wrappers
Equipment
Air fryerKnifeTongsSmall bowlSilicone brushKitchen scaleSteamerChopsticks
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