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 reviewNoodles and hoisin! 4.5/5 Yummily. This was very special. Try it!!! |
Ingredients
Printable π¨ shopping π list & π©βπ³ 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
- 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 56.5Β°C (133.7Β°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.
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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