Sous Vide Duck Breast with Asian Greens

Ingredients for 1

• 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

• Step 1

  Set the Anova Sous Vide Precision Cooker to 134ºF (57ºC).

• Step 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.

• Step 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.

• Step 4

  About 20 minutes before the duck breast is finished, heat the oven to 410ºF (210ºC).

• Step 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.

• Step 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

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the duck from the bag and pat dry with paper towels.

• Step 1

  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.

• Step 2

  Let duck rest for 5 minutes before slicing. Serve alongside the vegetables, with the soy-hoisin sauce drizzled on top.

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