Sous Vide Crispy Chinese Duck Breast
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Pro-level cooking techniques made simple.
Ingredients for 4
4 duck breasts, fat cap scored with crosshatch
1/2 cup hoisin sauce
2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1 tablespoon Sriracha
½ teaspoon five spice powder
½ teaspoon ground coriander
1 teaspoon toasted sesame oil
1 tablespoon minced fresh orange zest
1 cup chicken stock
2 tablespoons unsalted butter
Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
Whisk together the hoisin sauce, vinegar, ginger, garlic, Sriracha, five spice, coriander, sesame oil, and orange zest.
Season the duck breasts with salt and sear over medium heat in a cast-iron skillet until medium golden brown, about five minutes.
Remove from the heat and seal with sauce in a vacuum or Ziploc plastic bag. Cook for 2 hours.
Finishing Steps — Stovetop
Remove duck breasts from the sauce, pat dry, and set aside. Pour cooking liquid into large saucepan, add chicken stock, and simmer until reduced by half, about 10 minutes. Remove from the heat and whisk in the butter. Strain through a fine-mesh sieve.
In a large cast-iron skillet, sear duck breasts over medium-high heat until skin is golden brown and crispy, about two minutes.
Slice duck breasts and serve with sauce.