Massaman Duck Breast Bao With Sesame Slaw & Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for an initial 15 min

Pat your duck breast[s] dry with kitchen paper, then using a sharp knife, score the duck skin on a diagonal, being careful not to cut through to the meat

Season the duck skin with a pinch of salt and pepper

Heat a large, wide-based pan (preferably non-stick) over a high heat with a drizzle of vegetable oil, once hot, add the scored duck to the pan, skin-side down and cook for 3-4 min on each side, or until golden

Tip: Cooking for 3 or more? Use 2 pans!

Remove the tray[s] with the chips from the oven and push them to one side, add the golden duck breast to the other side of the tray[s], skin side up (reserve the pan!)

Tip: Cooking for 3 or more? Use 2 trays!

Return the baking tray[s] to the oven and cook for 10-12 min further or until the duck is cooked through and the chips are golden and crisp – this is your roast duck breast & chips

Once cooked, transfer the roasted duck breast to a clean chopping board to rest for 2-3 min

Slice your cucumber into discs on the diagonal

Slice each individual cucumber disc into matchsticks

Top, tail, peel and chop your carrot[s] into batons

Slice your red chilli[es] finely

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Add the cucumber matchsticks and carrot batons to a bowl with a squeeze of lime juice and your toasted sesame oil

Season with 1 tsp [1 1/2 tsp] [2 tsp] sugar and mix it all together – this is your sesame slaw

Chop your creamed coconut roughly (if required!)

Dissolve your chopped creamed coconut in 75ml [100ml] [130ml] boiled water – this is your coconut stock

Return the reserved pan to a medium-high heat and add the coconut stock with your massaman paste and 1 tsp [1 1/2 tsp] [2 tsp] sugar and cook for 2-3 min or until thickened – this is your massaman sauce

Pierce your bao bun packet[s] with a few holes and microwave for 1-2 min then slice the rested duck breast finely

Tip: If the massaman sauce has cooled down, warm it through over a low heat, stirring occasionally

To build, fill each warmed bao bun with the sliced duck breast, some of the sesame slaw and a spoonful of the massaman sauce – these are your massaman duck breast bao

Cut the remaining lime into 1 wedge per person