Five Spice Duck with Pak Choy and Garlic

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.

Ingredients

• 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

Method

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.