Chef Marcus is cooking up this delicious Asian BBQ Duck Bao Bun recipe for our annual trade show! Join us Wednesday, April 24 to try this delicious little morsel yourself, and to meet Chef as he prepares the dishes fresh throughout the day. Our food show theme this year is "A Global Feast", so all of our executive chefs, Sysco Partners and suppliers will be there with tons of international ideas and flavors for you to check out. We hope to see you at the show! Be sure to take a selfie and tag us on Instagram, Facebook and Twitter.
5231875 Duck Leg Meat Confit
3760531 Peking Steamed bun
4546826 Vinegar Rice Seasoned Bulk Japanese
1801141 Sugar Granulated Canister Cane
5775507 Match-Stick Carrots Shredded
8399925 Sysco Imperial Fresh Red Onion
7350788 Sysco Imperial Fresh Green Onion Iceless
1048248 Cilantro Bunch
5048996 Hoisin Sauce
1821537 Garlic Peeled Fresh Jar
5339429 Ginger Paste
4546826 Rice Wine Vinegar Bulk
6050140 Juice Pineapple
2451417 Sriracha Chili Sauce
Sriracha Hoisin BBQ Sauce Ingredients & Preparation
10 lbs Hoisin Sauce
½ cup Minced Garlic
1 cup Ginger Paste
4 cups Rice Wine Vinegar
4 cups Pineapple Juice
2 cups Sriracha Chili Sauce
Pickling Ingredients & Preparation
1 cup Sugar
4 Cups Water
- Add all ingredients, plus your carrots and sliced red onion, boil, then cool. Refrigerate overnight and serve,
- Steamed buns come already prepared. Just warm on the flat top or in the oven before serving.
- Toss pulled duck meat in Sriracha Hoisin BBQ sauce.
- In each bao bun, scoop 2 oz of your sauced duck and top with house-made pickled vegetables. Serve.