Sous Vide Duck Breast with Asian Greens

This duck recipe lets the moist, pink sous vide duck shine while providing a sweet dipping sauce to lift out the flavours. The greens add a nice bit of crunch and Asian authenticity.

Author

Christina Wylie

Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other internationally renowned publications. In 2013, after almost a decade of working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, for which she now leads a team of 60 writers based all across Australia. She then founded Samui Life Magazine in 2016. After working as a recipe creator for Anova Culinary for over a year, she signed a cookbook contract with the American-based, international publishing company Quarto. Her cookbook, titled The Sous Vide Kitchen: Techniques, Ideas, and More Than 100 Recipes to Cook at Home, was published worldwide in 2017. She wrote, styled, and photographed everything that you see within that book. In 2017 she opened her first restaurant, Bootlegger, in Koh Samui, Thailand. She is currently in the initial stages of launching Bootlegger 2 in Phuket in 2018, and is looking to open Bootlegger 3 in Bangkok in 2019. She is currently working towards stepping into the world of food and travel presenting. As an entrepreneur herself, Christina co-founded the charity initiative Project Gen Z in 2015 to teach orphaned Cambodian children entrepreneurial skills. A British expat born and raised in Hong Kong, Christina has worked across the globe, and has lived in Thailand, London, Hong Kong, Australia and South Africa over the years.

Prep Time: 00:40

Recipe Time: 01:00

Temperature : 134.6F / 57C

Ingredients

• 1 (6- to 8-ounce) duck breast
• Salt
• 1 head baby bok choi, leaves separated from base
• 1 cup snow peas, trimmed
• 4 ounces shimeji mushrooms, separated from base
• 2 tablespoons oyster sauce
• 1 Thai chile, chopped
• 3 tablespoons water
• 1 tablespoon soy sauce
• 1 tablespoon hoisin
• 1 teaspoon black vinegar

Directions

1. Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).
2. Heat a medium skillet over high heat for 3 minutes. Season the duck breast with salt and place in the hot skillet. Sear for 1 minute and transfer to a medium zipper lock or vacuum seal bag. Reserve the rendered fat in the pan.
3. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 1 hour.
4. About 20 minutes before the duck breast is finished, heat the oven to 410ºF (210ºC).
5. Return the skillet to medium-high heat. When the rendered fat is simmering, add the bok choi, snow peas, mushrooms, oyster sauce, and Thai chile. Sauté until the vegetables have softened, about 5 minutes. Transfer to a plate and keep warm for serving.
6. Return the skillet to medium high heat. Add the water, soy sauce, hoisin, and vinegar. Bring to a simmer and reduce until thickened, 2 to 3 minutes. Set aside.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Remove the duck from the bag and pat dry with paper towels.
2. Heat a second skillet over high heat for 3 minutes. Add the duck, skin side down, and sear for 1 minute. Flip the duck and transfer to the oven. Roast for 4 minutes.
3. Let duck rest for 5 minutes before slicing. Serve alongside the vegetables, with the soy-hoisin sauce drizzled on top.