Katsuobushi Duck Leg Bao

Mike Reid with Laura Sharrad


  • 1 Confit duck leg​
  • 15g plain flour, seasoned with salt
  • 30g beer batter​
  • 10g katsuobushi​ 
  • 20g pickled cucumber
  • 20g fermented daikon
  • 40g Hoisin sauce 
  • 3 Bao Buns 

For the Fermented Daikon: 

  • 200g daikon, peeled and julienne​
  • 2g lime leaf​, scrunched
  • 10g whole garlic cloves​, peeled and thinly sliced
  • 18g maldon salt​

For the batter: 

  • 230ml Hop House lager​
  • 130g ‘00’ pasta flour​
  • 3g maldon salt​


  1. Combine the pasta flour, salt and lager to form a batter.
  2. Pat dry duck leg​. Roll the leg in flour then dip in the beer batter​. Roll in the katsuobushi and fry at 190oc until nicely browned, crispy and hot inside​.
  3. Meanwhile, for the fermented daikon, combine the daikon, garlic, lime leaf and salt together. Proceed to mix.
  4. Steam the baos for 30 seconds​.
  5. Serve with a side of pickled cucumber, fermented daikon and hoisin sauce.
Print Friendly, PDF & Email

Join our mailing list to receive the latest news and updates from My Market Kitchen

You have Successfully Subscribed!