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Sous-Vide Five Spice Duck with Garlicky Pak Choy

I am a huge, huge fan of the crispy roast duck in Hong Kong or Chinese restaurants. Duck is best served medium for a succulent feel. It’s a great dish to try when you first host a sit-down dinner party, as it’s designed to be minimum fuss with maximum impact.

Recipe: Sous-Vide Five Spice Duck with Garlicky Pak Choy

Serves 2
Active time: 10 minutes
Total time: 1 hour

Ingredients

Duck Breast
2 duck breast
4g (1 tsp) five spice powder
Salt

For the Frying Pan
Salt & black pepper
3 cloves of garlic, minced

Garlicky Pak Choy
250g (9 oz) pak choy, washed, sliced lengthwise
30ml (2 tbsp) light soy sauce
30ml (2 tbsp) clear honey
Salt

Method

1 hour 15 minutes before
Set Codlo to preheat water bath to 57°C (135°F) with 1 hour cooking time.

With a fork, gently prick the duck skin without piercing into the meat. Repeat for the whole skin area. Rub the meat with five spice powder and some salt on the duck skin.

Once target temperature is reached, seal the duck breasts in a bag and submerge in the water bath.

10 minutes before
Once the duck breasts are ready, pat them dry with kitchen towels. Season duck skin with some salt and black pepper.

Heat up a heavy-based skillet without oil. Sear the duck breast skin-side down on medium heat for 5 minutes until golden and crispy. Turn the duck breast over and cook for 30 seconds. Remove from heat, set aside to cool before slicing.

Using the same pan, brown the minced garlic briefly in the duck fat. Set aside.

Place pak choy in the steamer and steam for 3 minutes until tender. Set aside.

Mix honey and soy sauce in a bowl, heat in the microwave for 1 minute until bubbling and reduced.

To plate
Place pak choy on the top part of the plate, lightly season with salt and sprinkle minced garlic on top. Brush a large dash of sauce in the center and place sliced duck pieces on top of it.

Notes & Tips

Medium doneness is recommended here to avoid chewiness. With sous-vide, it may look pink, but taste perfect. Try it and see!

Be careful when browning the duck skin. There will be lots of fat rendering out, sizzling hot and popping.