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Karena and Kasey's Kitchen Diplomacy


Ep 6 - Smoked Duck salad with Xiao Long Bao

Smoked Duck salad with Xiao Long Bao

Serves 6

For the Duck

6 duck breasts

¼ cup sea salt

½ cup brown sugar

½ cup tea leaves

Black Vinegar Cherry sauce

12 Cherries, hulled and halved

1 tbsp. brown sugar

¼ cup black vinegar

¼ cup red wine

¼ cup beef stock

Xiao Long Bao

Meat Jelly

120gm duck mince

4 Tbsp ginger, chopped

3 Spring onions

1 Tbsp Shaoxing wine

Water as needed

Pork Filling

1 Tbsp ginger, minced

1 Tbsp Spring onion

½ cup hot water

450 gms duck mince

1 Tbsp oyster sauce

2 Tbsp soy sauce

2 Tsp salt

2 Tbsp sesame oil

1 Tsp sugar

Packet dumpling wrappers

To Serve

Assorted seasonal vegetables

Assorted Salad Herbs and greens


For the Duck, mix together the salt and sugar and rub over the venison loin. Allow to sit for at least 20mins in the salt and sugar mix.

Wash the mix off the Duck and pat dry. To smoke the Duck either use a hot smoker and smoke the venison for 12mins or using a wok, line the bottom of the wok with tin foil and place the woodchips on top, find a rack to sit in the wok to place the venison on. Start the wok on a high heat and when the woodchips start to smoke, turn the temperature down to medium and place the Duck on the rack. Put a tight fitting lid on the wok and allow the Duck to smoke for 12mins. Remove from the smoker and fry skin side down for 5-7 mind to render the fat. Remove from the pan and allow to rest for 5 mins before carving

For the sauce add the wine a sugar to a pan and reduce by half, add the beef stock and reduce by half again, lastly add the vinegar and cherries and reduce slightly. Set aside

For the Xiao Long Bao

To make the Pork Jelly, in a large pot, place pork rinds and add water till it’s just covering the rinds. Boil for 5 minutes until they become slightly transparent. Drain and rinse under running water to remove any impurities. Cut the pork rind into 50mm strips.

Place the pork rinds back into the pot and just cover with cold water again. Add the ginger and spring onions. Bring to the boil and cook for at 1 and a half hours. Leave the soup to cool down. Place all of the contents into a food processor and blitz till it’s completely combined. Pass through a sieve into an airtight container and leave in the refrigerator overnight.

For the Filling, In a small bowl, soak minced ginger and green onion with the hot water for 10 minutes.

Place the pork mince in a large mixing bowl, add the ginger and spring onion water in thirds. Making sure to thoroughly mix in the liquid by quickly using your hand to stir in one direction till the water is completely absorbed by the minced pork after each addition of water. Then add all the seasonings and mix. Leave for 10 minutes. Mince the pork jelly and mix into the mixture.

Hold the wrapper in your hand, place 1 tablespoon of the filling in the centre of your wrapper. Pinch the starting point with your thumb and index finger and begin to fold the edge counter clockwise pinching it as you go. Repeat the process until the dumpling is completely sealed.

Set up a steamer lined with baking paper over boiling water and steam the dumplings for around 8 to 10 minutes.

To serve arrange the salad and herbs with slices of the duck meat and xiao long bao and dress with the cherry sauce to serve