Sous vide hoisin duck breasts: Difference between revisions
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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 | ||
|hashtagrev=032020 | |||
|description=The most tender duck breasts you will ever taste, cooked sous vide. Temperatures and times with photographs | |||
}} | }} | ||
<!-- /seo --> | <!-- /seo --> | ||
==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 R 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 = | |CookTime = 2 hours 5 minutes | ||
|Image = [[Image:Sous vide hoisin duck breasts recipe.jpg | |Image = [[Image:Sous vide hoisin duck breasts recipe.jpg|alt=Electus]] | ||
}} | }} | ||
</div> | </div> | ||
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 | 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! | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| | | 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]] | ||
Line 44: | Line 56: | ||
{{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! | ||
| | | 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 | * 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 | ||
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| 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| | | 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. | ||
}} | }} | ||
{{SousVideSeeAlso}} | |||
{{RecipeLine}} | |||
[[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!!!
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: | |
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
- 310g duck breasts, skin on [2]
- 2 teaspoons hoisin sauce
- 2 teaspoons Chinkiang black rice vinegar
to serve
- 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
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
-
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
Method
- 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.
See also
- 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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#duck #sear #sousvidehoisinduckbreasts #toastedsesameseeds #sesameoil #hoisinsauce #blackricevinegar #wok #stirfry #slowcooker #sousvidecooking