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Le magret de canard fumé prétranché
Smoked duck breast
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450g flour
1 tsp baking powder
3 tablespoons of olive oil
1 pinch of salt
20cl water
1 pinch of sugar
20cl water
1/2 butternut
1/2 feta
1 clove of garlic
1 tsp honey
Salt and pepper
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For the baos dough
Mix the flour, baking powder, olive oil, salt, water and sugar and leave the dough to rest for 1h30
For the sauce
Mix the steamed butternut, feta cheese, garlic, olive oil, honey and pepper
Form your baos and add the sauce and the slices of smoked duck breast.
For those with a sweet tooth, don't hesitate to add crushed pecans.

A recipe made by our partner blogger @irina_kitchenstories