Andrew James AJ000596 Ultimate Sous Vide Package - Manual (Page 15)

15
Chinese Five Spice Duck Breast
Serves 4
4 Duck breasts
2 teaspoons of Chinese Five Spice
1. Fill the Sous Vide with water and preheat to 57˚C.
2. Prick the skin of the duck breasts.
3. Rub the Chinese five spice into the skin.
4. Place into the vacuum bags and seal.
5. Place the pouch in the AJ Sous Vide and submerge in water.
6. Cook for 1.30hr.
7. Once cooked, remove the duck from the pouch.
8. Heat a large frying pan. Place the duck skin side down and sear until the duck
breast skin is golden and crispy.
Serving suggestion:
Serve with pak choi, honey, soy sauce and a sprinkling of sesame seeds.