Confit Duck Bao Buns

• 350 g Brioche Dough
• 14 frozen Confit Duck Balls

We confit the duck legs, then put them in a bun to serve on the side. You can keep any surplus buns, uncooked, in the freezer.

Portion the brioche dough into fourteen 25g balls. Wrap the dough around the duck balls, pinching it tightly around them to seal. At this point you can store them in the fridge for up to 24 hours or in the freezer for a month.

Place the buns 5cm apart on