Roast Duck in Lotus Leaf Buns
The weather is unbearably hot and humid these few days, and because of that, I'm not in the mood to cook, or to carry out any other activities for that matter. The only dish that I managed to prepare was roast duck in lotus leaf buns, a recipe that I read and memorised from a cookbook in Kinokuniya. I'd like to think that the dish is a Chinese-style sandwich, as it's made from layering a few kinds of greens and a slice of roast duck in between the gap of lotus leaf buns. It is also a quick and easy recipe that is perfect for those days that you just don't feel like doing anything at all!
Roast Duck in Lotus Leaf Buns Recipe
3 store-bought lotus leaf buns
Breast from half a roast duck (store-bought), cut into 3 slices, about 3 X 1.5-inch.
3 pieces of lettuce leaves, trim to the size of the bun
Spring onion, chop into long strips
6 slices of cucumber
3 stalks of coriander, remove the stems
1 1/2 tablespoon Peking dip sauce (甜面酱)
1 tablespoon water
1/2 teaspoon sugar
1) Steam the lotus leaf buns until soft.
2) In a small saucepan, heat up all ingredients for sauce. Remove from heat.
3) Spread some sauce on the lower half of the bun, place a piece of lettuce on top. Follow by 2 slices of cucumbers, some spring onions, a slice of duck breast, and a sprig of coriander. Serve.