To Prepare Peach Hoisin Glaze:
1. In a very hot sauce pan, over high heat, cook 1 cup peaches until juices caramelize and peaches begin to char.
2. Add 2 cups peach puree, hoisin sauce, 2 Tbsp rice vinegar, 1 tsp grated ginger, and 2 tsp grated garlic to pan and stir, cooking for 4-5 minutes. Remove from heat and reserve.
To Prepare Roasted Duck:
1. Using a sharp knife, make four cuts into the fatty skin side of the breast, being sure the cut reaches but doesn’t penetrate the breast.
2. In a hot pan, render the duck breast by placing it skin-side down in the pan until the skin is crisp and brown. Remove from pan and place on sheet tray.
3. In medium size bowl, combine 1 cup honey, 1 cup soy sauce and Chinese 5-spice powder; stir until well blended. Rub mixture on rendered duck breast.
4. Roast duck breast in 350°F oven for 5-7 minutes or until it reaches an internal temperature of 135-140°F.
5. Chop duck breasts into 1/4” piece and place in a separate bowl tossing with prepared peach hoisin glaze. Reserve.
To Prepare Roasted Peach Soy Sauce:
1. In a very hot pan, cook 2-1/2 cups diced peaches until juices caramelize and peaches begin to char.
2. Combine peaches in a bowl with 1 Tbsp rice vinegar, 1/2 cup honey, 1/2 cup soy sauce, 1/2 cup water, 1 tsp ginger, Thai chili and 1-1/3 cups peach puree until well mixed. Reserve.To Prepare Steamed Bao Buns:
1. In a standing mixer, combine warm water (heated to 96°F0, yeast and sugar. Stir and allow yeast to bloom for 10 minutes.
2. Using a dough hook, on low speed, slowly add flour into yeast mixture.
3. Once incorporated, turn off mixer and let rest for 2-3 minutes.
4. Add baking powder and knead dough in mixer for 3 minutes until incorporated into dough.
5. Cover dough in plastic wrap and allow to rise for 30 minutes.
6. Once dough has risen, knead by hand and roll into a ball.
7. Cut dough ball in half and wrap half in plastic wrap; set aside.
8. Take remaining half and roll into long cylinder; cut into fifteen 1½ inch pieces. Roll each piece into a smaller ball.
9. Working with one dough ball at a time, roll into 5-inch disc using rolling pin.
10. On each dough round, place 2 Tablespoons of duck filling in center of disc.
11. Bring up the sides of each dough disc to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
12. In a 2-tier bamboo steamer, arrange buns 1-inch apart. Stack tiers and cover with lid.
13. In a large skillet or wok, bring 1-2 inches of water to a boil.
14. Place steamer in pan; steam for 15 minutes or until puffed and set.
To Serve:
1. After steaming stuffed Bao Buns, place three on each serving plate.
2. Garnish each bun with 1 teaspoon of scallions and ½ teaspoon of sesame seeds.
3. Serve with a ½ cup of roasted peach soy sauce.