Braised Duck Buns with Mushrooms and Mustard Greens

Name: Braised Duck Buns with Mushrooms and Mustard Greens
Yield: Makes about 24 Buns
Cuisine: China
Ingredients: 2 to 3 tablespoons corn or peanut oil, for searing and stir-frying; 6 cloves garlic, peeled and smashed; 2 teaspoons Szechwan peppercorns; 1 stalk fresh lemongrass, smashed and cut into 1-inch lengths; 2 teaspoons black peppercorns; 8 cups unsalted duck or chicken stock; 2 teaspoons finely minced fresh ginger; 2 teaspoons finely minced garlic; 3 tablespoons cold unsalted duck or chicken stock or water; 1 packed cup diced Chinese mustard greens; 10 quarter-size coins fresh ginger, smashed; 4 to 6 large dried Chinese black mushrooms, soaked until soft, stemmed, and minced; 1 cup diced Napa cabbage; 2 tablespoons cornstarch; 1 rib celery, diced; 1 tablespoon corn or peanut oil, for stir-frying; ½ cup finely diced celery; 1 tablespoon Dijon mustard; 1 small carrot, diced; 1 teaspoon Ma-La Oil, Five-Flavor Oil, or Japanese sesame oil; 1 small yellow onion, diced; 2 pounds fresh duck legs; ½ teaspoon kosher salt; Basic Bun Dough; 1½ tablespoons soy sauce; ¼ teaspoon Roasted Szechwan Pepper-Salt

Preparation info

Makes about
24
Buns

Difficulty
Medium

Appears in

China Moon Cookbook

By Barbara Tropp

Published 1992

About

Baked or steamed, this is one exotic bun! The flavors of Chinese black mushrooms and duck are wonderful together, and their richness is offset perfectly by the piquant mustard greens.

If you have our duck confit on hand, you can eliminate the braising and simply hop down to step 4.

The filling and dough can be done in advance, as can the shaping and cooking of the buns. They rewarm beautifully, making this a good choice for one big dinner,

Ingredients

Asia
China
Stew
Bread

Ingredients

Method