Spiced duck sous vide with plums

2 servings

240 minutes

Spicy sous-vide duck with plums is a true gastronomic masterpiece. The sous-vide method makes the duck incredibly tender, retaining all its juices and revealing a richness of flavor nuances. Soy sauce and Chinese five-spice add a rich aroma to the dish, while caramelized plums contribute natural sweetness and a slight tartness, creating a perfect balance of taste. This dish pairs wonderfully with rice or noodles, highlighting the exotic nature of gourmet cuisine. It can be served for both a festive dinner and a cozy family lunch, impressing guests with its elegant flavor and complex textures.

Energy value per serving

• Calories: 724.5
• Proteins: 40.2g
• Fats: 52.2g
• Carbohydrates: 31.1g

Ingredients

• duck breast: 2 pc
• Soy sauce: 60 ml
• Chinese Five Spice: 3 tsp
• Vegetable oil: 20 ml
• Chili pepper: 1 pc
• Plums: 8 pc
• Brown sugar: 30 g
• Sea salt: 140 g
• Butter: 30 g

Cooking steps

1. Prepare all the ingredients.

2. Make shallow cuts in a grid pattern on the skin.

3. Dissolve sea salt in 2 liters of cold water and place the duck in it for 1.5 hours.

   Required ingredients:

   • Sea salt: 140 g
   • duck breast: 2 pieces

4. Chop the chili pepper finely.

   Required ingredients:

   • Chili pepper: 1 piece

5. Mix soy sauce, 1 tablespoon of brown sugar, five types of spices, and chili pepper with vegetable oil.

   Required ingredients:

   • Soy sauce: 60 ml
   • Brown sugar: 30 g
   • Chinese Five Spice: 3 teaspoons
   • Chili pepper: 1 piece
   • Vegetable oil: 20 ml

6. Rinse the duck breasts under running water and dry them.

   Required ingredients:

   • duck breast: 2 pieces

7. Place the breasts in special bags, add sauce, and vacuum seal.

   Required ingredients:

   • Soy sauce: 60 ml
   • Brown sugar: 30 g
   • Chinese Five Spice: 3 teaspoons
   • Chili pepper: 1 piece
   • Vegetable oil: 20 ml

8. Cook duck breasts in sous-vide for 2 hours at 54 degrees.

   Required ingredients:

   • duck breast: 2 pieces

9. Cut the plums in half and remove the pits.

   Required ingredients:

   • Plums: 8 pieces

10. Remove the cooked breasts from the packages (save the juice from the packages) and dry them.

    Required ingredients:

    • duck breast: 2 pieces

11. Fry the duck skin-side down in butter until golden brown. To prevent the butter from burning, you can add a little vegetable oil to the pan.

    Required ingredients:

    • Butter: 30 g
    • Vegetable oil: 20 ml

12. Place the duck on the board and let it rest a bit.

13. In the pan where the duck was cooked, add 1 tablespoon of brown sugar and sauté the halved plums over high heat. When the plums brown, add the juice from the vacuum bags and evaporate it for 1-2 minutes.

    Required ingredients:

    • Brown sugar: 30 g
    • Plums: 8 pieces

14. Serve spicy duck sous-vide with plums, rice, or noodles.