Duck Sous Vide
Duck Sous Vide
Get this quick and easy duck recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Moderate
  • Technique Sous Vide
  • Preparation Time 45 minutes
  • Cooking Time 60 minutes
  • Yield 4 servings
As seen on Back to the Streets
Ingredients
  • Duck Sous Vide
  • 1 kilogram Duck breast
  • 1 Carrot
  • 1 Onion
  • Potato Chips
  • 1 Russet potato
  • Hibiscus Jam
  • 10 Hibiscus flowers
  • 200 millilitres Red wine vinegar
  • 100 millilitres Red wine
  • 200 millilitres Water
  • 200 grams Caster sugar
  • 1 tablespoon Glucose
  • Spinach and Corn
  • 150 grams Spinach leaves
  • 1 Shallot
  • 1 fresh Corn on the cob
  • 100 grams Butter
Method
  1. Duck Sous Vide:
  2. Marinate the duck breast with the tao cheo and sugar
  3. Seal the duck breasts using a vacuum pack machine
  4. Place the vacuumed pack duck breasts in a water circulator at 65°C and cook for 25 minutes
  5. Remove the duck breast after 25 minutes and pan fry in corn oil until brown
  1. Potato Chips:
  2. Slice the potatoes thinly using a mandolin
  3. Shallow fry in corn oil until golden brown
  1. Hibiscus Jam:
  2. Combine all the ingredients into a pot
  3. Simmer until the liquid becomes a 'jam' consistency
  4. Allow to cool and remove the cooked hibiscus flowers and chop roughly
  5. Place back into the reduced liquid and keep chilled
  1. Spinach and Corn:
  2. Slice the shallots thinly
  3. Remove the corn kernels from the cob
  4. Cook the sliced shallots in some butter until soft
  5. Add in the corn kernels and spinach and cook until the spinach wilts
  6. Season to taste

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