Jet’s Peking-Style Duck Breast with Gua Bao 🤤

The flavors of crispy peking duck in a fraction of the time at home 😲 #ReadyJetCook

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Peking-Style Glazed Duck Breast
Recipe courtesy of Jet Tila
Level: Easy
Total: 45 min
Active: 35 min
Yield: 4 servings

An approachable way to get that multi-day Peking duck flavor quickly into a duck breast. This recipe also shows the proper way to get a perfect cook on any duck breast. The secrets: Score, render slowly and a cold start in the pan until the skin turns glassy and crisp.

Ingredients
Duck:
4 boneless, skin-on duck breasts
1 teaspoon (6 grams) kosher salt
1 teaspoon (4 grams) sugar
1/2 teaspoon (1 gram) ground black pepper
1/2 teaspoon (1 gram) five-spice powder
1 cinnamon stick
2 star anise pods

Glaze:
1/2 cup (120 milliliters) honey
2 tablespoons (30 milliliters) oyster sauce
1 tablespoon (15 milliliters) soy sauce
1 teaspoon (3 grams) chicken powder
1/4 teaspoon (0.5 gram) five-spice powder

Directions
For the duck: Preheat the oven to 400 degrees F (205 degrees C).

Pat the duck breasts very dry. With a sharp knife, lightly score the skin in a 1/2-inch crosshatch, taking care not to cut into the meat. Mix the salt, sugar, black pepper and five-spice powder in a small bowl; season the meat and skin evenly on all sides. Rest for 5 minutes while you make the glaze.

For the glaze: In a small saucepan, combine the honey, oyster sauce, soy sauce, chicken powder and five-spice powder. Bring to a gentle simmer over low heat, whisking 1 to 2 minutes until smooth and syrupy. Remove from the heat.

Place the duck skin-side down in a cold, dry skillet (no added oil). Add the cinnamon stick and star anise. Turn the heat to medium-high and cook 6 to 8 minutes, spooning off rendered fat as it accumulates (see Cook’s Note), until the skin is deep golden and evenly crisp and most of the fat is rendered (you’ll hear a lively, steady sizzle). Flip and sear the flesh side 60 to 90 seconds until lightly browned.

Brush a decent layer of glaze over the skin. Transfer the skillet to the oven and roast 3 to 6 minutes, until the thickest part reaches 130 degrees F (54 degrees C) for medium-rare or your preferred doneness. The glaze should set and be shiny.

Brush the skin again with the glaze and let rest 5 to 10 minutes until the juices settle and the skin stays crisp. Slice into planks on the bias. Serve as an entrée or pile into duck baos with extra glaze on the side.

Cook’s Note
Save the rendered duck fat—it’s liquid gold for fried rice or roasting potatoes.

Copyright 2026 Television Food Network, G.P. All rights reserved.

Gua Bao (Bao Sandwich Buns)
Recipe courtesy of Jet Tila
Level: Easy
Total: 2 hr 15 min (includes rising time)
Active: 45 min
Yield: 12 buns

A small sandwich bun that is reminiscent of the fan favorite – chasu bao – that is served at dim sum. It has balanced textures of soft and chewy and is perfect for any Chinese slider. The most common filling is braised pork belly, cucumber, scallion and hoisin sauce. Each bite should read sweet, salty and lightly tangy.

Ingredients
2 1/2 cups (250 grams) cake flour, plus more for dusting
1/2 cup (60 grams) sugar
2 teaspoons (7 grams) baking powder
2 teaspoons (7 grams) active dry yeast
1 tablespoon (18 grams) lard or shortening, at room temperature
Neutral oil, for the bowl and brushing the buns
Nonstick cooking spray, optional

Directions

For the bao dough: Attach a dough hook to a stand mixer. In the mixer bowl, combine the cake flour, sugar, baking powder and yeast and whisk to incorporate. Place the mixer bowl on the mixer and set to low. Add 1/2 cup water and allow the liquid to absorb into the dry ingredients, then increase the speed to medium. Knead the dough, scraping down the sides every minute or two, until a dough ball pulls together, is smooth to the touch and feels soft, 8 to 10 minutes. Add the lard to the dough and knead for another 3 to 5 minutes until incorporated. The dough ball should hold together but feel soft to the touch. Place in a large, oiled bowl, cover tightly and allow to double in size at room temperature, about 90 minutes.

Remove the dough from the bowl and punch down to a ball on a lightly floured surface. Gently pull the edges out until you form a loose rectangle. Roll out the rectangle until it’s 1/2 inch thick. Taking the edges from the long side, roll the dough into a log like a cinnamon roll log. Cut the roll into 2-inch-wide pieces.

Flatten each piece of dough with the palm of your hand and roll into a 3-inch round with the rolling pin. Brush the top with oil, fold one end over to make a semi-circle and place on a 4-inch square of parchment paper. Repeat with the remaining dough.

To cook, set up a bamboo steamer and bring the water to a boil. Steam, covered, for 8 minutes; do not remove the lid. Spray the buns with nonstick spray if desired to prevent them from drying out.

Copyright 2026 Television Food Network, G.P. All rights reserved.

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