Duck
in a bun
PX / cucumber / spring Onion
#Story
Time
The title of this is named after a good ol’ friend of ours who had a wee food stall in Edinburgh called, you guessed it, ‘Duck in a Bun’. Fucking class food, he was a class Chef, probably still is a class Chef. A true Gentleman and a complete nutcase all in the same breath. A good nutcase though!
The kinda’ guy who would whap out his cock in the middle of a serious conversation, or dangle his balls out behind another Chef when a customer approached the pass. You’re probably thinking, “sounds like a bit of a bell-end”- see what we did there! :) Honestly though he is a true one of a kind man. Plus, the whapping the cock out was absolutely hilarious, timing is always key!
He whapped it out to Jade in the most glorious of ways. Now you’re thinking, “To a woman! That means something totally different!” To Seamus he could have flashed it to a wee old Grandad and it would mean the same - total shock factor. Any-who, Jade’s first day at a new job after the trial shift and gets offered to have a wee drink at the end of the night with everyone. What a nice way to meet everyone… she sits down at the table, not even got a drink in hand yet, looks directly to her right and there’s Seamus with all his business slapped on the table, with the best poker face you can imagine. “Welcome to the team!”
One of my favourite evenings would be a staff Christmas party where we both decided to go in drag and shoot copious amounts of substances up our anus and then cork it with a tampon. I do not remember the whole of the evening but I remember waking up in the morning and removing said tampon with a slight feeling of shame, guilt, fear and loathing. It takes a lot for me to get the shame like that, but pulling a tampon out your ass will definitely get the best of us.
To be fair, he’s also a serious Gentleman, does love a dram just as much as ourselves, but always has a good story to tell. Very intelligent kind hearted man. Sorry for sharing all the debauchery Seamus but I think you’ll forgive us! Let’s get a dram soon!
Cam
No, we’re not encouraging you to whap
your genitals out to anyone and everyone!
In fact, we seriously advise against it.
nuf’ said!
Junk’s Jam:
Serves 4
Hey!
This is the best little bun! We say it serves four but we ate the lot between us and could have kept going. Perfect little recipe for a starter or fancy snack if you’re entertaining. Extra sticky with a kick of spice, what more can you want?
Equipment…
>Stand Mixer
>Bamboo Steamer
The Recipe
Stage #1
>The PREP
Duck Leg Cure
2 x Barbary Duck Legs
2 Garlic Cloves
100g Table Salt
100g Caster Sugar
1 Tsp Chinese Five Spice
2 Star Anise
1 Tsp Coriander Seeds
1 Tbsp Szechuan Peppercorns
1 Tsp Ground Ginger
Peel and grate the Garlic and mix it together with all the other ingredients apart form the Duck.
Rub the cure onto the Duck and leave for 3 hours.
Remove from the Cure, wash and pat dry.
Duck Confit
2 Cured Duck Legs
250g Butter
400g Water
1 White Onion
2 Red Chillis
35g Ginger
2 Cloves Garlic
1 Granny Smith Apple
1 Star Anise
1 Cinnamon Stick
Prep your Veg! Peel and roughly chop the Onion & Garlic. Roughly chop the Chillis, Ginger, & Apple (no need to de-core).
Place the Prepped Veg & Duck Legs into a deep oven tray.
Dice the Butter and chuck it in the tray alongside the Water.
Pre-heat the oven to 140ºc.
Place the tray in the oven for 3 1/2 hours.
Let the Duck cool down in the liquid.
Once cool, remove the Duck from the liquid and shred up using a fork or your fingers!
PX Sauce
2 Garlic
15g Ginger
1 Red Chilli
1 White Onion
45g Pedro Xeminez
3 Tbsps Delux Soy Suace
2 Tbps Light soy Sauce
2 Tbsp Honey
3 Tbsps Hoisin Sauce
2 Tbsp Sriracha
1 Tsp Sugar
Vegtable Oil
Prep your Veg! Peel and very finely dice the Onion, Garlic & Ginger. Finely chop the Chillis.
Pop them in a pan on a medium heat and sweat off in a little Oil.
Add the remaining ingredients and reduce until thick and sticky.
Duck Bun
250g Strong Flour
125g Whole Fat Milk
8g Fresh Yeast
18g Sugar
5g Salt
1 Whole Egg
28g Diced Cold Unsalted Butter
Vegetable Oil
Clingfilm
Place the Flour, Salt, Sugar and Yeast into a mixing bowl with a dough hook attachment and turn gently on speed 4 (low/medium).
Heat the Milk to approx 35ºc and then pour into the Flour. Mix for 5 minutes on a medium speed. Add the Eggs one at a time until fully incorporated.
Add the Butter in bit by bit until homogenised thorough the dough. Viola, mixing done!
Keep the Dough in the bowl and cover with Clingfilm, leave to prove for a hour.
After the hour knock back the Dough and weigh out into 30g balls.
Roll the balls out into oval shapes and rub a small amount of Oil on the surface. Fold them over and leave to prove for another hour.
Pre-heat the oven to 180ºc.
Bake in the oven for 5 minutes then finish in the Bamboo Steamer for 3 minutes. Cool on a wire rack until ready to go.
Garnish
1/2 Cucumber
4 Spring Onion
10g Chives
Peel the outer skin off of the Cucumber and then slice lengthways into long thin strands. Discard the parts with seeds.
Thinly slice the Spring Onions at an angle
Finely chop the Chives.
Stage #2
>Cook it baby!
Place the shredded Duck Leg in a pot wth the PX Sauce on a medium heat and warm up to serve.
Place a pot of water on to boil, and then turn down to a simmer. Pop the Bamboo Steamer on top and add in you buns. Heat for 2 Minutes.