HOW TO:

Heat the duck according to the packet instructions. When cool enough to handle, remove the skin and remove any extra fat. Shred the meat and chop up the skin. In a pan, fry the scallions and garlic in a little of the duck fat until soft and add the chilli flakes. Combine with the meat, the hoisin sauce from the accompanying sachet and the lime juice and set the filling aside to cool.

Sift the flour into a bowl with the salt, sugar and yeast and mix well. Add in the water and mix to combine. You might need a little more water to bring the dough together. Remove from the bowl and knead on your work surface for 5-10 minutes until the dough becomes smooth. Put back in the bowl, cover with cling film and leave to double in size (about 50-60 minutes).

When the dough has risen, turn it onto your worktop and knead for 2 minutes. Roll the dough into a long sausage shape and divide into 10 pieces. Take each piece, shape them into balls and cover while you make each Bao. Roll out the ball to about 8-10cm making the outer edges thinner than the middle. Lift the dough into your hand and place a tablespoon of filling into the centre. With the other hand bring up the edge and pleat the dough toward the centre, pinching as you go until you have fully enclosed the filling. Put on a floured tray and cover while you make the rest. Allow the buns to sit covered for 10 minutes before cooking.

Heat a pan over a moderate heat and add a tablespoon of duck fat. Add in half the Bao and fry for 2-3 minutes until the base is golden. Have a lid and the water on hand while you turn the buns. Add in half (60ml) of the water and quickly cover with the lid. Lower the heat and steam for 8-10 minutes until the water evaporates and the buns are cooked. Remove the lid and allow any extra liquid to cook off. Keep warm while you cook the rest.

Combine the ingredients for the dipping sauce together and transfer to a bowl. Serve the buns warm with the dipping sauce.