Sous Vide Duck Wontons with Duck Cracklings


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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Silky wonton wrappers are filled with juicy sous vide duck and served in a soy-based sauce. The duck crackling cubes add a fantastic crunchy element to the dish.
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Ingredients for 2

  • 1 (8-ounce) skin-on duck breast

  • 1/4 cup light soy sauce

  • 1/4 cup rice wine vinegar

  • 1 tablespoon sesame oil

  • 2 cloves garlic, minced

  • 2 teaspoons minced onion

  • 2 teaspoons grated fresh ginger

  • 2 small red Thai chiles, minced

  • 1 (12-ounce) packet wonton skins

  • 1 teaspoon finely chopped scallion

  • Pinch black sesame seeds

  • Pinch white sesame seeds

  • Pinch dried chile flakes


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).

  • Step 2

    Remove the skin from the duck breast and reserve. Place skinless breast in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 1 1/2 hours.

  • Step 3

    Meanwhile, mix soy sauce and rice wine vinegar in a bowl. Set aside for serving.

  • Step 4

    About 10 minutes before the duck is finished, slice the reserved skin into 1/2-inch (1-cm) cubes. Fry the skin in a medium skillet over medium-high heat until fully rendered and crisp, 7 to 10 minutes. Transfer to a paper towel-lined plate.

    • 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. Slice into small dice. Discard any cooking liquid.

    • Step 1

      Heat the sesame oil in a medium skillet over medium-high heat. Add the garlic, onion, ginger, and chiles and cook, stirring frequently, until aromatic, 1 to 2 minutes. Remove from the heat and toss with the duck.

    • Step 2

      Bring a large pot of water to a boil over high heat.

    • Step 3

      Place 1 heaping teaspoon duck mixture in the center of a wonton skin. Use your finger to dab water along the edges of the wrapper and fold into a triangle. Seal the edges. Repeat until all of the filling has been used.

    • Step 4

      Reduce the heat under the water to medium and add the wontons. Cook just until skin is softened, 1 to 2 minutes. Using a slotted spoon, transfer the wontons to a bowl.

    • Step 5

      Drizzle soy sauce mixture over the wontons. Top with scallions, sesame seeds, chile flakes, and crisp duck skin. Serve.

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134.6 F / 57 C Recipe Temp
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