Make Ahead
Savory Duck Buns aka Kalua Manapua
Popular on Food52
19 Reviews
Joe
April 30, 2017
This recipe ill-advisedly calls for ‘warm tap water (90-115 degrees – warm but comfortable against your skin – too high a temperature will kill your yeast)’. The warm tap water may kill more than the yeast.
In the United States, hot water drawn directly from the tap generally is not potable. From one city's department of health to another, one will learn that heat-friendly bacteria may grow in the boilers that heat the water, and these bacteria may make one ill, sometimes seriously ill.
Hence, municipal departments of health generally advise using cold tap water for drinking and eating which is then heated over the stove or in the oven to the desired temperature.
Please correct this recipe and the many others on this site that advise the use of substances that are known to make one ill and caution readers to avoid this danger.
In the United States, hot water drawn directly from the tap generally is not potable. From one city's department of health to another, one will learn that heat-friendly bacteria may grow in the boilers that heat the water, and these bacteria may make one ill, sometimes seriously ill.
Hence, municipal departments of health generally advise using cold tap water for drinking and eating which is then heated over the stove or in the oven to the desired temperature.
Please correct this recipe and the many others on this site that advise the use of substances that are known to make one ill and caution readers to avoid this danger.
Midge
June 16, 2011
These sound fabulous, gingerroot. I've been meaning to make your chix/kale manapua for a while, now I've got to try these too!
gingerroot
June 16, 2011
Thanks so much, Midge! Please let me know your thoughts if you do...I can't wait to try your okonomiyaki!
Sagegreen
June 15, 2011
These look wonderful. Your filling sounds incredibly delicious with the sweet/sour balance. And I love the use of coconut milk in the dough for the buns.
gingerroot
June 16, 2011
Thank you, Sagegreen! The meat right out of the slow cooker is very flavorful and since you only need about three cups for this recipe you definitely have extra meat to enjoy. It mellows a bit when you bake the buns and add the preserves.
hardlikearmour
June 15, 2011
I made these last night with a couple of alterations. I had left over, un-sauced pulled pork so I used it in place of the duck and essentially added half portions of the vinegars, maple syrup, and chipotle plus just a couple of drops of liquid smoke. I also used homemade plum preserves instead of the apricot jam. I divided my dough into 12 portions. The dough is easy to work with (I made it in my stand mixer,) and has a nice slightly sweet flavor. The filling is insane! They came out beyond delicious - seriously, I am forcing myself not to eat a second one right now! Cheers to gingerroot!
TiggyBee
June 10, 2011
these look yumazing! I've failed at making bau buns too many times to count! I love this and have to try again!!
gingerroot
June 10, 2011
Thanks, TiggyBee! I hope you give these a try because the dough is really forgiving. I've made a sticky mess many times when working with dough but this comes together really nicely. If you try them, I'd love to hear your thoughts.
mrslarkin
June 10, 2011
Yummmmm!!!! Sounds freakin' amazing.
gingerroot
June 10, 2011
Thanks so much, mrslarkin! I just had one for lunch and I still have a dozen more in the freezer for future enjoyment. : )
gingerroot
June 10, 2011
Hi, mrslarkin, Not with this dough incarnation, though I did steam and bake my other version. When I steamed the others, it only took 15-18 minutes of vigorous steaming and I did not do an egg wash. The texture of the bun is a little different when steamed and I think I prefer them baked. You could use pork shoulder instead of duck. Let me know if you try these.
aargersi
June 10, 2011
You had me at duck - but the seasoning and the amazing buns and extras, well, that is a life long love affair in the making
gingerroot
June 10, 2011
Aww, thanks a! I hope you try these...I'm sure you'll figure out something fabulous to do with the rendered duck fat.
gingerroot
June 10, 2011
Thanks so much, hardlikearmour! I wish I could send you one too. I hope you try these...they are pretty yummy!
gingerroot
June 10, 2011
NOTE: In my mad dash to post this in time, I forgot to mention that you only need 3 cups of shredded duck meat for the 16 buns. This recipe yields close to 4 cups of shredded duck. Enjoy the extra meat as desired!
hardlikearmour
June 9, 2011
Yum! The filling sounds scrumptious and I love the tweaks you've made to the dough. I wish you could teleport one to me right now!
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