An oriental duck breast salad is very tasty and hearty. The breast gets very soft and juicy thanks to the high-precision sous vide cooking method. This dish is perfect for a holiday menu.
Ingredients
Serves: –+
- Duck breasts 2 pcs
- Pak Choi 2 cups
- Bean sprouts 2 cups
- Carrot 1 piece
- Coriander 1 cup
- Chili pepper 2 pcs
- Toasted sesame 1 tbsp
- Freshly squeezed lime juice ¼ cup
- Honey ¼ tsp
- Soy sauce 1 tbsp
- Garlic 2 cloves
- Finely grated fresh ginger 1 tsp
- Sesame oil 1 tsp
- Shallots 2 pcs
- Hoisin sauce 2 tbsp
- Salt
Method
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The recommended cooking temperature is 57ºC (134ºF).
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Preheat a pan over high heat, salt the breasts and fry them skin side down. After a couple of minutes turn the breast over and fry for another couple of minutes.
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Remove the duck from the heat and let it cool down a little. Then seal it inside a sous vide vacuum bag. Immerse the breasts in a water bath for 1 hour.
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Start making the salad ten minutes before the breasts are done. Chop coriander and chili peppers. Сut Pak Choi and carrot into small sticks. Roast the sesame seeds. Mix everything in a large bowl.
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It's time to make a salad dressing. Mix freshly squeezed lime juice, honey, soy sauce, minced garlic, sesame oil and grated ginger in a small bowl.
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When the timer alerts you that the duck is done, pull it out from the bag and pat it dry with paper towels.
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Fry the duck breasts until golden brown in a very hot pan. Lay it out on a cutting board and let it chill for 5-10 minutes.
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While the meat is chilling, divide the salad into two serving bowls and pour the salad dressing over each of them. Chop the shallots finely and fry it adding small amounts of oil, salt and pepper.
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Slice the duck thin and place on salad. Top it with fried shallots and serve with Hoisin sauce.
