Perfect for all occasions! Spend Saturday night in with friends, family or your significant other – our sous vide sticky crispy duck is delicious to eat and fun to make!
We’ve added fried beanprouts to our recipe – however, you can include whichever sides you like!
- Prep Time: 1h
- Cook Time: 2h
- Total Time: 3h
- Serves: 2
- Category: Game
- 2 skin on duck breasts
- 8 tablespoons hoisin sauce
- 5 teaspoons dried ginger
- 3 teaspoons garlic powder
- 8 Chinese pancakes
- 8 spring onions
- 1/2 whole cucumber
- salt and pepper to taste
- Set the Clifton at Home water bath to 58°C.
- Prepare your duck by placing the breasts into a food pouch and seal using the Clifton at Home vacuum sealer.
- Place in the water bath and leave to cook for 2 hours.
- 15 minutes before the duck is due to come out of the water bath, set the oven to 200°C (gas mark 7).
- In a bowl, mix together the hoisin sauce, ginger, garlic and some salt and pepper and leave to one side.
- Once the duck is ready to come out of the water bath; place onto a chopping board and peel off the skin. Place the breasts into an oven proof dish and pull apart using two forks.
- Using a sharp knife slice the skin into small chunks and put in the oven proof dish with the breasts.
- Add the sauce mixture and mix in well so that all of the duck is covered.
- Put the dish into the oven and allow to crisp for 15 - 20 minutes.
- Meanwhile, slice the spring onions and the cucumber into thin strips and put into a bowl.
- Heat up an oven proof plate in the oven for five minutes. Once this is done put your pancakes on it to keep warm whilst your loading your pancakes! BE CAREFUL, THIS WILL BE HOT.
- Once the duck has come out of the oven, leave for a few minutes to cool slightly and then start building your sticky crispy duck pancakes!
- Add some other Chinese dishes to make a feast like we've done!