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	<title>Design News &#187; Shredded Duck Bao with Kimchi</title>
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		<title>Recipe for Shredded Duck Bao with Kimchi by Farrel Hirsch, Head Chef of Greenhouse</title>
		<link>https://designnews.co.za/recipe-for-shredded-duck-bao-with-kimchi-by-farrel-hirsch-head-chef-of-greenhouse/</link>
		<comments>https://designnews.co.za/recipe-for-shredded-duck-bao-with-kimchi-by-farrel-hirsch-head-chef-of-greenhouse/#comments</comments>
		<pubDate>Fri, 17 Apr 2020 13:16:15 +0000</pubDate>
		<dc:creator><![CDATA[Design News]]></dc:creator>
				<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Farrel Hirsch]]></category>
		<category><![CDATA[Great Meals]]></category>
		<category><![CDATA[Greenhouse restaurant]]></category>
		<category><![CDATA[Recipe]]></category>
		<category><![CDATA[Shredded Duck Bao with Kimchi]]></category>
		<category><![CDATA[The Cellars-Hohenort]]></category>

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		<description><![CDATA[This Asian-inspired recipe needs traditional doses of time, love and care in order to cure the duck and hand prepare and steam the bao, or buns, and ferment the kimchi. The beautifully tender shredded duck combined with the supremely soft, pillowy dough of the buns and a crunchy bite of Korean-style kimchi will be reward enough for the effort required to prepare this popular dish. This recipe will make enough buns to serve 6 – 8 guests. How to prepare the duck: Ingredients: 4kg Duck legs 60g Coarse salt 40g Sugar Enough sunflower oil to cover the duck legs  Method: Combine the salt and sugar to make a cure mix, rub this onto the duck and cure for 2 hours. Wash off the cure mix and place the duck legs in a thick-based pot before covering them with oil. The oil should cover the legs entirely. Place on a low heat for 4 hours. The pot does not need to be covered with a lid. Do not stir the pot while the legs are on confit. Cool down and shred the meat off the bone.  How to prepare the steamed buns: Ingredients: 2 x Packets yeast 8.5 Cups of “00” [...]]]></description>
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