1. In a small bowl combine fish sauce, sesame oil, koon yick wah kee, soy, hoisin and lime.
2. Add duck filets to a small dish and glaze with the above, ideally cover and refrigerate for 3hrs to allow to marinate.
3. Cook filets at 180ºC for 25-30 minutes, until skin is golden and the inside is slightly pink (think medium rare).
4. While the duck is cooking, peel and thinly slice the carrot and cucumber into strips.
5. Remove duck breast from the oven and let rest for 10 mins before slicing.
6. Steam or heat the bao buns, ideally in a bamboo steamer.
7. Serve the freshly sliced breast on bao buns, topped with carrots, cucumber, coriander, chili and sriracha. Enjoy!

Recipe by Renee Drochmann (@hungrybeargrazing)