Difference between revisions of "Sous vide hoisin duck breasts"

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|title=Sous vide hoisin sauce duck breast recipe
 
|title=Sous vide hoisin sauce duck breast recipe
 
|titlemode=replace
 
|titlemode=replace
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|keywords=#duck #sear #sousvidehoisinduckbreasts #toastedsesameseeds #sesameoil #hoisinsauce #blackricevinegar #wok #stirfry #slowcooker #sousvidecooking
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|hashtagrev=032020
 
|description=The most tender duck breasts you will ever taste, cooked sous vide.  Temperatures and times with photographs
 
|description=The most tender duck breasts you will ever taste, cooked sous vide.  Temperatures and times with photographs
 
}}
 
}}
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<!-- /seo -->
  
 
<!-- /seo -->
 
 
==Sous vide hoisin duck breasts==
 
==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;">
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<span class="review">
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<span class="reviewHeader">
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====Random recipe review====
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</span>
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'''<span class="reviewTitle">Noodles and hoisin!</span>'''
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<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.5</span>/5 </span>
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<span class="reviewDesc">Yummily.  This was very special.  Try it!!!</span>
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<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
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{{recipesummary
 
{{recipesummary
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|TotalCalories = 1143
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|PortionCalories = 571
 
|DatePublished=4th February 2015
 
|DatePublished=4th February 2015
 
|Author=Chef
 
|Author=Chef
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|PrepTime = 10 minutes
 
|PrepTime = 10 minutes
 
|CookTime = 2 hours 5 minutes
 
|CookTime = 2 hours 5 minutes
|Image = [[Image:Sous vide hoisin duck breasts recipe.jpg|300px|alt=Electus]]
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|Image = [[Image:Sous vide hoisin duck breasts recipe.jpg|alt=Electus]]
 
}}
 
}}
[[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]]
 
 
</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 countertop whilst sealing, hopefully to lessen the effect.
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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!
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{{RecipeIngredients
 
{{RecipeIngredients
  
| 2 x 160g [[Duck|duck]] breasts, skin on
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| 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]]
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| 160g [[Egg noodles|egg noodles]] (about 2 'nests')
| [[Toasted sesame seeds|toasted sesame seeds]]
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| 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.
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* Make up 2 vacuum pouches that will be large enough to [[Hand|hand]] over the counter top while the breasts are being sealed.
 
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<gallery widths=250px perrow=5>
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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
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</gallery>
 
===Method===
 
===Method===
 
{{RecipeMethod
 
{{RecipeMethod
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[[Category:Sous vide recipes]]
 
[[Category:Sous vide recipes]]
 
[[Category:Sous vide cooking]]
 
[[Category:Sous vide cooking]]
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<!-- 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
Difference between revisions of
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.

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
https://www.cookipedia.co.uk/recipes_wiki/Sous_vide_hoisin_duck_breasts