Sous vide hoisin duck breasts
Sous vide hoisin duck breasts
Noodles and hoisin!
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!
- 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
- 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.
- 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.
- 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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