Sous vide hoisin duck breasts

Flushed with the absolute success cooking lamb chops in my homemade sous vide slow cooker conversion kit, I think duck is next.

This time I wanted to add some flavours to the vacuum sealed pouches and as hoisin works so well with duck, I thought I would try that. I also added a teaspoon of Chinkiang black vice vinegar as I love its subtle flavour and in may tenderise the duck a little too. It is likely that most of the vinegar is likely to be sucked out of the pouch during the vacuum process, so to this end I used enough plastic to make a pouch that would hang over the edge of the counter top whilst sealing, hopefully to lessen the effect.

This was a superb meal. The duck breast was so tender you could have pushed your finger through it. It had the flavour and mouthfeel of a rare duck breast, without all that blood. Marvellous!

Sous vide hoisin duck breasts

Servings:	Serves 2
Calories per serving:	571
Ready in:	2 hours 15 minutes
Prep. time:	10 minutes
Cook time:	2 hours 5 minutes
Difficulty:
Recipe author:	Chef
First published:	4th February 2015

Best recipe review Noodles and hoisin! 4.5/5 Yummily. This was very special. Try it!!! Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

Mise en place

• If you are luck enough to have a Jaccard meat tenderiser, stamp the breast all over on the skin side to puncture the skin and provide a path for the flavours to penetrate the meat.
• Make up 2 vacuum pouches that will be large enough to hand over the counter top while the breasts are being sealed.

• 

  Browning the duck breasts on both sides

• 

  Hang the pouches over the worktop to try to prevent sucking all of the marinade out of the pouch

• 

  Stamp the duck breasts with the Jaccard meat tenderiser

Method

1. Place a teaspoon of hoisin sauce and a teaspoon of Chinkiang black rice vinegar in each pouch
2. Pop a duck breast in each pouch and wipe the inside of the pouch where it will be sealed with a paper towel.
3. Hang the pouch over the edge of the countertop and vacuum seal.
4. Set your sous vide bath to 56.5°C (133.7°F)
5. Suspend the pouches in the bath and heat for 2 hours
6. 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
7. 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.
8. 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.
9. Drain and toss in sesame oil and a teaspoon of toasted sesame seeds.
10. Slice the duck breasts diagonally into bite-size pieces and serve.

See also

• Sous vide cooking
• Category:Sous vide recipes
• Sous vide cooking times
• How to cook sous vide meat to different levels of doneness
• Safe minimum cooking temperatures
• SousVide Supreme sous vide cooker
• Anova Standalone sous-vide water heater and circulator
• Home made sous-vide slow cooker conversion kit
• Vacuum sealer (generic)
• Andrew James Professional Quality Vacuum Food Sealer Machine
• Vacuum sealed containers
• Andrew James 8.5 Litre Professional Sous Vide Water Bath Cooker
• Burton Sous Vide Water Bath
• Can the Crockpot Slow cooker and Multi cooker be used as a sous vide bath?

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