In the heart of Red Hill, The Dining Room at Lancemore showcases Executive Chef Nick McGonigal’s elevated, produce-led cuisine. His Duck Buns with Apple Mustard feature soft buns filled with aromatic confit duck and a subtly spiced apple mustard, capturing the restaurant’s refined sensibility. This recipe brings a touch of that sophistication home.
LifestyleDuck Buns with Apple Mustard from The Dining Room at Lancemore
Next ArticleDuck Buns with Apple Mustard from The Dining Room at Lancemore
02 December 2025
Duck Filling
Ingredients:
- 500 g confit duck leg, pulled
- 100 g chicken jus
- 10 g salt
- 1 g white pepper, ground
- 1 g cumin, ground
- 1 g coriander, ground
- 1 g ginger, ground
- 40 g honey
- 40 g cabernet vinegar
- 50 g orange juice
Method:
1. Combine all ingredients and mix thoroughly.
2. Roll into 12 g balls and freeze until firm.
Bun Dough
Ingredients:
- 500 g plain flour
- 350 g milk
- 6 g dried yeast
- 30 g sugar
- 30 g softened butter, diced
- 6 g salt
Method:
1. Warm the milk and yeast to 36°C, whisking regularly.
2. Add all dry ingredients to a mixer bowl.
3. With the mixer on speed 2 and using a dough hook, slowly pour in the yeast-milk mixture.
4. Once a dough forms, add butter gradually. Increase to speed 3 and mix for 5 minutes until smooth.
5. Transfer to a greased bowl, cover, and proof for around 90 minutes or until doubled in size.
6. Portion into 18–20 g pieces.
7. Wrap each dough piece around a frozen duck filling ball, then prove again until doubled.
8. Steam at 100°C on full fan for 15 minutes.
Apple Mustard
Ingredients:
- 1000 g diced apple
- 500 g caster sugar
- 200 g white wine vinegar
- 50 g orange juice
- Water, to cover
- 10 g Dijon mustard (to finish)
Method:
1. Combine apple, sugar, vinegar, orange juice, and enough water to cover in a saucepan.
2. Simmer until thick and jammy.
3. Allow to cool completely.
4. Mix 100 g of the chutney with 10 g Dijon mustard.
Yield: Makes 18 individual buns
The Dining Room at Lancemore 142 Arthurs Seat Road, Red Hill
