Juicy Asian-style sous vide duck breast sliced and served with sauce

Tender Asian-Style Sous Vide Duck Breast

Name: Tender Asian-Style Sous Vide Duck Breast
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 2
Cuisine: Asian Fusion
Ingredients: 2 pieces duck breasts (skin on) - choose fresh, plump breasts with firm skin; 2 tbsp soy sauce (use gluten-free if needed); 1 tbsp hoisin sauce; 1 tsp ginger, fresh, peeled and grated; 2 cloves garlic, minced; 1 tsp sesame oil; 1 tbsp honey; 0.5 tsp five-spice powder; 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 0.25 tsp red chili flakes (optional)

Home Page / Sous Vide Cooking Recipes / Sous Vide Duck Cooking Guide

medium

2 hour

Nutritional value per serving

Calories420kcal

Carbs5gram

Fat25gram

Protein40gram

Ingredients

Quantity

duck breasts (skin on) - choose fresh, plump breasts with firm skin2 pieces
soy sauce (use gluten-free if needed)2 tbsp
hoisin sauce1 tbsp
ginger, fresh, peeled and grated1 tsp
garlic, minced2 cloves
sesame oil1 tsp
honey1 tbsp
five-spice powder0.5 tsp
salt0.5 tsp
black pepper, freshly ground0.25 tsp
red chili flakes (optional)0.25 tsp

This recipe guides you through making perfectly tender and flavorful Asian-style duck breast using the sous vide method. The slow and precise cooking ensures juicy meat while the Asian marinade adds an irresistible blend of sweet, savory, and umami flavors. This recipe emphasizes safety by recommending safe internal temperatures and hygienic handling. The total ingredient cost is approximately $12 USD, €11, £9, and ₹900. The dish contains roughly 420 kcal per serving. It's suitable for gluten-free diets and considered medium difficulty due to equipment use and precision required. Preparation takes about 20 minutes, cooking 2 hours, for a total time of 2 hours 20 minutes.

Preparation instructions

Prepare the marinade

1In a small bowl, whisk together the soy sauce, hoisin sauce, grated ginger, minced garlic, sesame oil, honey, five-spice powder, salt, black pepper, and optional chili flakes until well combined.

Marinate the duck breasts

2Pat the duck breasts dry with paper towels. Score the skin in a crosshatch pattern carefully without cutting into the meat. Place the duck breasts in a zipper-lock or vacuum seal bag and pour the marinade over. Seal the bag removing as much air as possible if using a zipper-lock bag. Marinate in the fridge for at least 30 minutes, up to 2 hours.

Set up sous vide cooker

3Fill your sous vide container or pot with water and set the sous vide cooker to 57°C (135°F) for medium-rare duck. This temperature ensures tender, juicy, and safe meat. Duck should reach an internal temp of at least 57°C for safety according to USDA guidelines.

Cook duck breasts sous vide

4Place the sealed bag with duck breasts in the water bath, ensuring they are fully submerged. Cook for 2 hours. This slow and precise cooking renders fat and tenderizes the meat gently.

Prepare duck skin for searing

5Remove the duck breasts from the bag and pat thoroughly dry with paper towels. The drier skin ensures crispiness. Be sure to avoid cross-contamination by washing hands and surfaces after handling raw duck.

Sear the duck breasts

6Heat a skillet over medium-high heat, no oil needed due to duck fat. Place breasts skin-side down and sizzle for 2-3 minutes until skin is golden and crispy. Flip and sear the meat side for 30 seconds. Avoid overcooking; aiming for crispy skin and beautiful medium-rare interior.

Rest and serve

7Let duck breasts rest for 5 minutes before slicing thinly. Serve garnished with fresh herbs, steamed rice, or your favorite Asian sides. Enjoy your tender, safe, and flavorful sous vide duck!

Cooking Tips

1Use a vacuum sealer for best results to remove all air in the bag. If using zipper-lock bags, use the water displacement method to push air out.

2Score the skin carefully to avoid cutting into the meat, which helps fat render and skin crisp up.

3Always use a food-safe silicone bag or vacuum bag designed for sous vide cooking.

4Dry the duck skin thoroughly before searing to get the crispiest skin.

5Check the temperature of the water with a reliable sous vide immersion circulator before cooking to ensure it is stable at 57°C (135°F).

Equipment

Sous vide immersion circulator
Large pot or container for water bath
Vacuum sealer or zipper-lock bags suitable for sous vide
Skillet or frying pan for searing
Tongs
Paper towels
Cutting board and knife

Shopping List

[ ] Duck breasts (2 pieces, fresh if possible) - around $10 - Choose breasts with firm skin and pink, fresh meat.
[ ] Soy sauce (small bottle) - around $1.50 - Prefer low sodium or gluten-free if needed.
[ ] Hoisin sauce (small jar) - around $1.50 - Check for added sugars.
[ ] Fresh ginger (small piece) - around $0.50 - Look for firm, smooth skin.
[ ] Garlic (1 bulb) - around $0.50 - Choose firm, plump cloves.
[ ] Sesame oil (small bottle) - around $3 - Use toasted variety for flavor.
[ ] Honey (small jar) - around $3 - Pure honey preferred.
[ ] Five-spice powder (small jar) - around $2 - Choose a blend with good aroma.
[ ] Salt and black pepper - pantry staples. Total approximate cost: $12-15 depending on local prices and what you already have. Tips: Fresh ingredients and quality sauces make a big flavor difference!

FAQ

Can I sous vide duck breast at a different temperature?

Yes, you can cook duck breast at temperatures from 54°C (130°F) for rare to 60°C (140°F) for medium-well, but 57°C is a good balance for tender, safe, and juicy meat.

How do I know when the duck breast is fully cooked and safe?

Using sous vide ensures precise temperature control; cooking at 57°C (135°F) for 2 hours guarantees safe and fully cooked duck breast as per USDA guidelines.

Can I substitute duck breasts with another poultry?

You can sous vide chicken breast or turkey breast similarly but cooking times and temperatures differ. Duck has more fat and strong flavor, so results will vary.