Crispy Peking Duck Bao Sliders in 10 Minutes Tips, FAQ & printable recipe

Tips for success

For the crispiest duck skin, make sure the duck breast is thoroughly dry before slicing.

If you're using leftover roast duck, reheat it in a hot oven (400°F) for a few minutes to re-crisp the skin, then let it rest briefly before slicing. This ensures the skin stays shatteringly crisp when you bite into the slider.

When toasting the bao buns, use a generous amount of butter and don't rush the process. The buns should be golden and slightly crisp around the edges but still soft in the center.

If you're making a larger batch, keep the toasted buns warm in a low oven while you toast the rest.

Variations

• Spicy Sriracha Hoisin: Stir 1 teaspoon of sriracha or chili garlic sauce into the hoisin for a spicy kick. Adjust the amount to taste. The heat pairs well with the cool cucumber and rich duck.
• Pickled Cucumber: Quick-pickle the cucumber in rice vinegar, sugar, and a pinch of salt for 15 minutes before using. This adds a tangy brightness that cuts through the richness.
• Vegetarian Version: Replace the duck with crispy fried tofu or seared oyster mushrooms. Brush with hoisin and follow the same assembly. The textures are similar and satisfying.
• Add Fresh Herbs: Add a few fresh cilantro leaves or Thai basil to each slider along with the spring onions. The herbs add a fragrant, fresh note that complements the hoisin.

Storage and make-ahead

Fridge

Store leftover duck, cucumber, and hoisin in separate airtight containers in the fridge for up to 2 days. Reheat duck in a hot oven to re-crisp.

Freezer

Freeze cooked duck slices in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Thaw overnight in the fridge before reheating.

Reheat

Reheat duck in a 400°F oven for 5-7 minutes until hot and crispy. Steam bao buns and toast with butter again for best results.

Store leftover duck, cucumber, and hoisin separately in airtight containers in the refrigerator for up to 2 days.

The bao buns are best eaten fresh, but they can be stored in a sealed bag at room temperature for a day. Reheat the duck in a hot oven to re-crisp the skin, and steam the buns before toasting again.

You can slice the duck, julienne the cucumber, and slice the spring onions up to a day ahead. Keep them covered in the refrigerator.

The hoisin sauce can be warmed and stored in a small container. When ready to serve, toast the buns and assemble the sliders in minutes.

Serving ideas

Serve these sliders as a fun appetizer for a party, or as a main course with a side of pickled vegetables or a simple green salad. They're also great for a quick weeknight dinner when you want something a little special without much effort.

For a more substantial meal, double the recipe and serve two sliders per person. Add a bowl of hot and sour soup or a simple cucumber salad to round out the meal. The sliders are best enjoyed warm, with the contrast of crispy duck and soft bun at its peak.

Frequently asked questions

Recipe card

Crispy Peking Duck Bao Sliders in 10 Minutes

Prep 5 minCook 5 minTotal 10 minServes 4

Ingredients

• 6 oz crispy roast duck breast (skin-on), sliced
• 2 tbsp hoisin sauce
• 1/2 cup julienned cucumber
• 4 steamed bao buns
• 1 tbsp salted butter
• 2 tbsp thinly sliced spring onions (for topping)

Instructions

1. Using a sharp chef's knife, slice the crispy roast duck breast into thin pieces, about 1/4-inch thick, keeping the skin intact. Julienne the cucumber into thin strips and thinly slice the spring onions. Set everything aside on a cutting board.
2. Place the hoisin sauce in a small microwave-safe bowl and heat in 10-second bursts until warm and pourable, or warm it in a small saucepan over low heat. Stir once.
3. Heat a griddle or large skillet over medium heat (about 350°F). Spread the salted butter over the cut sides of the steamed bao buns. Place the buns cut-side down on the hot griddle and toast for 90 seconds, until golden and aromatic. Flip and toast the other side for 30 seconds if desired.
4. Place the toasted bao buns on a serving plate, cut-side up. Brush the inside of each bun with a generous layer of warm hoisin sauce. Layer the sliced duck breast on the bottom half, then add a small pile of julienned cucumber on top.
5. Sprinkle the sliced spring onions over the cucumber and duck. Close the sliders with the top buns and press gently. Serve immediately while the buns are warm and the duck skin is crispy.

Contains: gluten, soy, milk, sesame

Estimated nutrition per serving

Calories

320

Protein

18 g

Carbohydrates

28 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.