Five Spice Duck with Pak Choy and Garlic

If you love Peking duck, you’ll love our easy duck breast favourite.

Prep Time  15 Minutes

Cook Time  1 Hour

Serves  2

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.


  • 2 duck breast
  • 4g five spice powder
  • Salt and pepper

Garlicky Pak Choy

  • 3 Garlic cloves
  • Salt and pepper
  • 250g pak choy
  • 30ml light soy sauce
  • 30ml clear honey


1 hour 15 minutes before serving: 

  • Fill your sous vide water bath with water and preheat to 57°C (135°F) with 1 hour cooking time.
  • With a fork, gently prick the duck skin without piercing the meat. Rub the duck breasts with the five spice powder, salt and pepper.
  • Once target temperature is reached, seal the duck breasts in a bag and submerge in the water bath.

10 minutes before serving: 

  • 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.
  • Wash and chop the pak choy lenthways and place 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 Serve

  • 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 centre and place sliced duck pieces on top of it.