Peking Duck Bao with Mediterranean Hoisin Sauce

Peking Duck Bao with Mediterranean Hoisin Sauce


  • 1 duck breast with skin or plant-based protein for a vegan recipe
  • 4 tbsp 5-spice blend (cloves, ginger, anise, cinnamon, pepper)
  • 1 cucumber
  • 1 spring onion
  • Pre-made pancakes (frozen)

For the Mediterranean Hoisin Sauce


  1. Rub duck breast with 5-spice blend and let sit at least 1 hour and up to night before.
  2. Roast in over at 180ºC for 30-45 minutes, until the skin is golden and the meat cooked through.
  3. Remove from oven
  4. While the duck is cooking, peel, remove seeds, and thinly slice the cucumber into strips
  5. Thinly slice the spring onion
  6. Steam or the heat the pancakes to serve warm
  7. Thinly slice the cooked duck, and serve with pancakes, cucumber, onion, and Olive-Hoisin Sauce.

For The Mediterranean Hoisin Sauce

  1. In a small bowl mix the Sweet Black Olive Spread with soy sauce
  2. Add the garlic powder and the sesame oil
  3. Mix well, cover with transparent film, and set aside in the refrigerator.


Peking Duck Bao with Mediterranean Hoisin Sauce — Delicious & Sons


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