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.
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.
- Sea salt: 140 g
- Duck breast: 2 pieces
4
Chop the chili pepper finely.
- Chili pepper: 1 piece
5
Mix soy sauce, 1 tablespoon of brown sugar, five types of spices, and chili pepper with vegetable oil.
- Soy sauce: 60 ml
- Brown sugar: 30 g
- Chinese five-spice powder: 3 teaspoons
- Chili pepper: 1 piece
- Vegetable oil: 20 ml
6
Rinse the duck breasts under running water and dry them.
- Duck breast: 2 pieces
7
Place the breasts in special bags, add sauce, and vacuum seal.
- Soy sauce: 60 ml
- Brown sugar: 30 g
- Chinese five-spice powder: 3 teaspoons
- Chili pepper: 1 piece
- Vegetable oil: 20 ml
8
Cook duck breasts in sous-vide for 2 hours at 54 degrees.
- Duck breast: 2 pieces
9
Cut the plums in half and remove the pits.
- Plums: 8 pieces
10
Remove the cooked breasts from the packages (save the juice from the packages) and dry them.
- 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.
- 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.
- Brown sugar: 30 g
- Plums: 8 pieces
14
Serve spicy duck sous-vide with plums, rice, or noodles.
