Sous Vide Duck Breast with Asian Greens

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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, ...

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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.
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Pro-level cooking techniques made simple.


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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134.6 F / 57 C Recipe Temp
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