Sous vide hoisin duck breasts

From Cookipedia

Sous vide hoisin duck breasts

Sous vide hoisin duck breasts
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:Average difficulty
Recipe author:Chef
First published:4th February 2015
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

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 countertop 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!


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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 countertop while the breasts are being sealed.


  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.

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