* 310g Duck breasts, skin on [2]
* 2 teaspoons Hoisin sauce
* 2 teaspoons Chinkiang Black rice vinegar
''' to serve'''

* 1 packet prepared Stir fry mix. Yes, I know it's Cheating, but it is a weekday!
* 160g Egg noodles (about 2 'nests')
* 1 tablespoon Toasted sesame seeds
* Sesame oil

===Method===
* Place a teaspoon of Hoisin sauce and a teaspoon of Chinkiang Black rice vinegar in each pouch
* Pop a Duck breast in each pouch and wipe the inside of the pouch where it will be sealed with a Paper towel.
* Hang the pouch over the edge of the countertop and Vacuum seal.
* Set your sous vide bath to 56.5°C (''133.7°F'')
* Suspend the pouches in the bath and heat for 2 hours
* When the Duck breasts have cooked, get a heavy based Frying pan very hot with no Oil and Sear the duck breasts, skin side down for 2 minutes
* If you have a mapp Blow torch you can Sear the Meat side of the breast while the skin is being crisped. I wouldn't bother with a propane blowtorch unless you like the taste of propane fuel.
* Meanwhile cook your Stir-fry mix in a hot Wok with a little Oil and pop the Noodle nests in Boiling water for 4 minutes.
* Drain and toss in Sesame oil and a teaspoon of Toasted sesame seeds.
* Slice the Duck breasts diagonally into bite-size pieces and serve.
{{SousVideSeeAlso
#duck #sear #sousvidehoisinduckbreasts #toastedsesameseeds #sesameoil #hoisinsauce #blackricevinegar #wok #stirfry #slowcooker #sousvidecooking


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