Sous-vide Duck marinated in Honey and Ginger
For 3 large duck breasts. If you don't have honey or cha siu use maple syrup or brown sugar. If you don't have Chinese 5 spice use a pinch of each of the following: cinnamon, ground cloves, toasted and ground fennel seeds, ground star anise, toasted and ground sichuan peppercorns, toasted and ground. Author: The Flo Show. Recipe type: Main. Cuisine: Asian.
⏱️ Prep: 5 min🍳 Cook: 63 min
Ingredients
| 3 | large duck breasts with skin on | |
| 3 | garlic cloves | |
| 1 | big knob of ginger 5 cm | |
| 1 tsp | 5 ml | salt |
| 1 tbs | 15 ml | light soy sauce |
| 1 tbs | 15 ml | honey |
| 1 tbs | 15 ml | Chinese cooking wine or dry sherry |
| 1 tsp | 5 ml | Chinese 5 spice |
| 1 tsp | 5 ml | cha siu sauce (optional) |
| — | mini dash of flavourless oil (peanut, canola, etc) |
Instructions
Prep time 5 mins. Cook time 1 hour 3 mins. Total time 1 hour 8 mins.
- Finely chop ginger and garlic.
- Mix all the marinade ingredients together.
- Make 2 bags with your vacuum packaging equipment if you have bags in a roll. Cut 10 cm longer than the length of the longest breast. Seal a side.
- Pour the marinade in each bag making sure you don't touch or dirty the top of the bag where it will be sealed.
- Insert 2 breasts in 1 bag and 1 breast in the remaining bag. (Same thing be careful not to touch the inside top of the bags).
- Make a vacuum using your machine as indicated on the manual.
- Rinse the container of the sous-vide machine in very hot tap water. Fill it with warm water to make sure it reaches 54°C quickly (60C for medium, but not medium rare). Once the temperature has been reached, cook for an hour.
- Put a mini dash of oil in a non stick pan. Heat on medium.
- Pull the bags out and place them in the sink. Cut them open and using kitchen tongs, place the breasts in a plate.
- Place breasts in the pan skin down. Melt the skin fat and caramelising it without burning it. When it's nice and golden, turn them upside down and leave them for 1 min.
- Serve.