Sous Vide Chinese Five-Spice Duck Breast

Duck breast is one of my favorites, but quite frankly, is pain to cook in a pan and oven. Always over or undercooked, cooking it with your Anova Sous Vide Precision cooker guarantees perfection time after time. Searing the duck before hand allows some fat to render, ensuring your skin is ultra-crisp, all the while the duck stays

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 130F / 54.4C

Ingredients

• 2 duck breasts
• 1 teaspoon Chinese 5 spice powder

Directions

1. Set Anova Sous Vide Precision Cooker to 130°F / 54.4°C
2. Heat a heavy bottomed pan over low heat. Score skin of duck in a diamond pattern, careful to not flesh. Place skin side down in pan for 5 minutes to render the fat and start to crisp the skin, careful not to cook the duck any. Reserve duck fat.
3. Season duck with five spice powder, and place in resealable ziploc bag or vacuum bag.
4. Place in water bath and sous vide for two hours.

Finishing Steps

1. Heat a heavy bottomed pan over medium-high heat. Add one tablespoon of duck fat to pan.
2. Remove duck from bag, dry thoroughly. Place duck skin side down in pan and sear for 1-2 minutes, until skin is crispy!
3. Slice duck, and marvel at that medium-rare perfection.