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:Average difficulty
Recipe author:Chef
First published:4th February 2015

Best recipe review

Noodles and hoisin!


Yummily. This was very special. Try it!!!

Paul R Smith


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

to serve

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.


  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.

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