Hoisin Duck Bao

The combi oven is the secret weapon that restaurants don’t want you to know about, and this hoisin-slicked duck breast bao recipe uses all the great features of the oven. Using sous vide mode without steam (aka dry sous vide) gives you a perfectly dry and rendered fat cap on the duck breasts for the perfect sear. It creates incredible layers of texture and flavor to create a mouth-watering bite. Note: Frozen bao buns are available at most Asian grocery stores. You can also make your own following the recipe in the oven app, or you can use tortillas to make tacos instead!