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{{#seo:
|title=Sous vide hoisin sauce duck breast recipe
|titlemode=replace
|keywords=#duck #sear #sousvidehoisinduckbreasts #toastedsesameseeds #sesameoil #hoisinsauce #blackricevinegar #wok #stirfry #slowcooker #sousvidecooking
|hashtagrev=032020
|description=The most tender duck breasts you will ever taste, cooked sous vide. Temperatures and times with photographs
}}


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

This time I wanted to add some flavours to the vacuum sealed pouches and as [[Hoisin|hoisin]] works so well with [[Duck|duck]], I thought I would try that. I also added a teaspoon of Chinkiang black vice [[Vinegar|vinegar]] as I love its subtle flavour and in may [[Tenderise|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!
{{recipesummary
|TotalCalories = 1143
|PortionCalories = 571
|DatePublished=4th February 2015
|Author=Chef
|ImageComment =
|Servings = Serves 2
|Difficulty = 2
|TotalTime = 2 hours 15 minutes
|PrepTime = 10 minutes
|CookTime = 2 hours 5 minutes
|Image = [[Image:Sous vide hoisin duck breasts recipe.jpg|middle|none|alt=Electus]]
}}
</table>
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====Best recipe review====

''Noodles and hoisin!''

4.5/5 

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

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>
{{RecipeIngredients

| 310g [[Duck|duck]] breasts, skin on [2]
| 2 teaspoons [[Hoisin sauce|hoisin sauce]]
| 2 teaspoons Chinkiang [[Black rice vinegar|black rice vinegar]]
}}
''' to serve'''
{{RecipeIngredientsNB
| 1 packet prepared [[Stir fry|stir fry]] mix. Yes, I know it's [[Cheating|cheating]], but it is a weekday!
| 160g [[Egg noodles|egg noodles]] (about 2 'nests')
| 1 tablespoon [[Toasted sesame seeds|toasted sesame seeds]]
| [[Sesame oil|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|meat]].
* Make up 2 vacuum pouches that will be large enough to [[Hand|hand]] over the counter top while the breasts are being sealed.
<gallery widths=250px heights=250px perrow=5>
Image:Browning the duck breasts.jpg|Browning the duck breasts on both sides
Image:Hang the duck breast pouches over the worktop.jpg|Hang the pouches over the worktop to try to prevent sucking all of the marinade out of the pouch
Image:Duck breasts Jaccard meat tenderizer.jpg|Stamp the duck breasts with the Jaccard meat tenderiser
</gallery>
===Method===
{{RecipeMethod

| Place a teaspoon of [[Hoisin sauce|hoisin sauce]] and a teaspoon of Chinkiang [[Black rice vinegar|black rice vinegar]] in each pouch
| Pop a [[Duck|duck]] breast in each pouch and wipe the inside of the pouch where it will be sealed with a [[Paper towel|paper towel]].
| Hang the pouch over the edge of the countertop and [[Vacuum seal|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|duck]] breasts have cooked, get a heavy based [[Frying pan|frying pan]] very hot with no [[Oil|oil]] and [[Sear|sear]] the duck breasts, skin side down for 2 minutes
| If you have a mapp [[Blowtorch|blow torch]] you can [[Sear|sear]] the [[Meat|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|stir-fry]] mix in a hot [[Wok|wok]] with a little [[Oil|oil]] and pop the [[Noodle|noodle]] nests in [[Boiling|boiling]] water for 4 minutes.
| Drain and toss in [[Sesame oil|sesame oil]] and a teaspoon of [[Toasted sesame seeds|toasted sesame seeds]].
| Slice the [[Duck|duck]] breasts diagonally into bite-size pieces and serve.
}}
{{SousVideSeeAlso}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Chinese recipes]]
[[Category:Oriental cuisine]]
[[Category:Thai recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Poultry recipes]]
[[Category:Sous vide recipes]]
[[Category:Sous vide cooking]]

<code 'hashtagrev:12032020'>[[Special:Search/duck|#duck]] [[Special:Search/sear|#sear]] [[Special:Search/sousvidehoisinduckbreasts|#sousvidehoisinduckbreasts]] [[Special:Search/toastedsesameseeds|#toastedsesameseeds]] [[Special:Search/sesameoil|#sesameoil]] [[Special:Search/hoisinsauce|#hoisinsauce]] [[Special:Search/blackricevinegar|#blackricevinegar]] [[Special:Search/wok|#wok]] [[Special:Search/stirfry|#stirfry]] [[Special:Search/slowcooker|#slowcooker]] [[Special:Search/sousvidecooking|#sousvidecooking]]
</code>

Sous vide hoisin duck breasts - Revision history

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