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{{#seo:
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|title=Sous vide hoisin sauce duck breast recipe.
|title=Sous vide hoisin sauce duck breast recipe
|titlemode=replace
|titlemode=replace
|description=The most tender duck breasts you will ever taste, cooked sous vide.  Temperatures and times with photographs.
|keywords=#duck #sear #sousvidehoisinduckbreasts #toastedsesameseeds #sesameoil #hoisinsauce #blackricevinegar #wok #stirfry #slowcooker #sousvidecooking
|og:image=https://www.cookipedia.co.uk/wiki/images/a/a3/Sous_vide_hoisin_duck_breasts_recipe.jpg
|hashtagrev=032020
|og:type=recipe
|description=The most tender duck breasts you will ever taste, cooked sous vide.  Temperatures and times with photographs
}}
}}
<!-- /seo -->
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==Sous vide hoisin duck breasts==
{{Template:CookTools}}
{{Template:CookTools}}


<div class="right_imgs" style="float: right; width: 320px;">
<div class="right_imgs" style="float: right; width: 320px;">
<span class="review">
<span class="reviewHeader">
====Random recipe review====
</span>
'''<span class="reviewTitle">Noodles and hoisin!</span>'''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5 </span>
<span class="reviewDesc">Yummily.  This was very special.  Try it!!!</span>
<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
{{recipesummary
{{recipesummary
|TotalCalories = 1143
|PortionCalories = 571
|DatePublished=4th February 2015
|Author=Chef
|ImageComment =  
|ImageComment =  
|Servings = Serves 2
|Servings = Serves 2
|Difficulty = 2
|Difficulty = 2
|TotalTime =
|TotalTime = 2 hours 15 minutes
|PrepTime =
|PrepTime = 10 minutes
|CookTime = None
|CookTime = 2 hours 5 minutes
|Image = [[Image:Sous vide hoisin duck breasts recipe.jpg|300px|alt=Electus]]
|Image = [[Image:Sous vide hoisin duck breasts recipe.jpg|alt=Electus]]
}}
}}
</div>
</div>
[[Image:Browning the duck breasts.jpg|300px|thumb|right|Browning the duck breasts on both sides]]
[[Image:Hang the duck breast pouches over the worktop.jpg|300px|thumb|right|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|300px|thumb|right|Stamp the duck breasts with the Jaccard meat tenderiser]]


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.
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 countertop whilst sealing, hopefully to lessen the effect.
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!
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!
===Ingredients===
 
{{RecipeIngredients
{{RecipeIngredients


| 2 x 160g [[Duck|duck]] breasts, skin on
| 310g [[Duck|duck]] breasts, skin on [2]
| 2 teaspoons [[Hoisin sauce|hoisin sauce]]
| 2 teaspoons [[Hoisin sauce|hoisin sauce]]
| 2 teaspoons Chinkiang [[Black rice vinegar|black rice vinegar]]
| 2 teaspoons Chinkiang [[Black rice vinegar|black rice vinegar]]
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{{RecipeIngredientsNB
{{RecipeIngredientsNB
| 1 packet prepared [[Stir fry|stir fry]] mix.  Yes, I know it's [[Cheating|cheating]], but it is a weekday!
| 1 packet prepared [[Stir fry|stir fry]] mix.  Yes, I know it's [[Cheating|cheating]], but it is a weekday!
| 2 nests of [[Egg noodles|egg noodles]]
| 160g [[Egg noodles|egg noodles]] (about 2 'nests')
| [[Toasted sesame seeds|toasted sesame seeds]]
| 1 tablespoon [[Toasted sesame seeds|toasted sesame seeds]]
| [[Sesame oil|sesame oil]]
| [[Sesame oil|sesame oil]]
}}
}}
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* 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]].
* 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 countertop while the breasts are being sealed.
* 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 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===
===Method===
{{RecipeMethod
{{RecipeMethod
Line 59: Line 75:
| 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]].
| 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]].
| Hang the pouch over the edge of the countertop and [[Vacuum seal|vacuum seal]].
| Set your sous vide bath to 56.5°C
| Set your sous vide bath to 56.5°C (''133.7°F'')
| Suspend the pouches in the bath and heat for 2 hours
| 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
| 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|blowtorch]] 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.
| 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.
| 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]].
| 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.
| Slice the [[Duck|duck]] breasts diagonally into bite-size pieces and serve.
}}
}}
* [[SousVide Supreme|SousVide Supreme sous vide cooker]]
{{SousVideSeeAlso}}
* [[Vacuum sealer|Vacuum sealer (generic)]]
{{RecipeLine}}
* [[Andrew James Professional Quality Vacuum Food Sealer Machine]]
* [[Sous vide cooking times]]
[[Category:Recipes]]
[[Category:Recipes]]
[[Category:Chinese recipes]]
[[Category:Chinese recipes]]
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[[Category:Sous vide recipes]]
[[Category:Sous vide recipes]]
[[Category:Sous vide cooking]]
[[Category:Sous vide cooking]]
<!-- footer hashtags --><code 'hashtagrev:032020'>#duck #sear #sousvidehoisinduckbreasts #toastedsesameseeds #sesameoil #hoisinsauce #blackricevinegar #wok #stirfry #slowcooker #sousvidecooking </code><!-- /footer_hashtags -->

Revision as of 18:16, 13 November 2020


Sous vide hoisin duck breasts

Random recipe review

Noodles and hoisin!

4.5/5

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

Paul R Smith


Sous vide hoisin duck breasts
Electus
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

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!

Ingredients

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.
  • Browning the duck breasts on both sides

    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

    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

    Stamp the duck breasts with the Jaccard meat tenderiser

Method

  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.

See also

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#duck #sear #sousvidehoisinduckbreasts #toastedsesameseeds #sesameoil #hoisinsauce #blackricevinegar #wok #stirfry #slowcooker #sousvidecooking

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