Sous Vide Duck Breast

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This all started when Mercer’s Restaurant started their cook-at-home gourmet meals as a way to continue their service during the 2020 COVID19 pandemic. I have taken inspiration from this sensational meal and done my best to replicate it.

General sous vide directions:
1 – Add flavour to the protein. Many suggest avoiding raw garlic as it turns green.
2 – Vacuum seal in plastic bags.
3 – Immerse with sous vide device of choice.
4 – Set temperature and wait until cooked.
5 – Remove from bag and pat dry with paper towel.
6 – Rest 5-10 minutes.
7 – Heat a skillet with a small amount of butter or oil. Sear quickly on both sides. Many advocate a light layer of full-fat mayonnaise before the sear.

Duck breast
Seasoning suggestions: Chinese 5 spice
Time: 1 ½ hours
Temperature: 56° C
Let cool in fridge until ready to finish

Glaze:
Combine some Peking duck sauce (if available – use char sui, some hoisin and a light soy with a bit of mirin if not), kecap manis and loomi powder in a small bowl.

Finishing:
Preheat oven to 200° C
1 – Pat dry with paper towel
2 – Heat oil in a hot pan
3 – Fry duck skin side up until golden
4 – Turn, skin side down until golden, 5-6 minutes over low heat
5 – Place on baking tray, skin side up and brush skin with glaze. Bake for 3 minutes
6 – Rest for 5-10 minutes, then slice skin side down. Serve with more glaze if needed