Sous-vide duck marinated in Honey and Ginger
Prep time
Cook time
Total time
For 3 large duck breasts. If you don't have honey or cha siu use maple syrup or brown sugar. If you don't have Chinese 5 spice use a pinch of each of the following: cinnamon, ground cloves, toasted and ground fennel seeds, ground star anise, toasted and ground sichuan peppercorns, toasted and ground.
Recipe type: Main
Cuisine: Asian
  • 3 large duck breasts with skin on
  • 3 garlic cloves
  • 1 big knob of ginger 5 cm
  • 1 tsp salt
  • 1 tbs light soy sauce
  • 1 tbs honey
  • 1 tbs Chinese cooking wine or dry sherry
  • 1 tsp Chinese 5 spice
  • 1 tsp cha siu sauce (optional)
  • mini dash of flavourless oil (peanut, canola, etc)
  1. Finely chop ginger and garlic.
  2. Mix all the marinade ingredients together.
  3. Make 2 bags with your vacuum packaging equipment if you have bags in a roll. Cut 10 cm longer than the length of the longest breast. Seal a side.
  4. Pour the marinade in each bag making sure you don't touch or dirty the top of the bag where it will be sealed.
  5. Insert 2 breasts in 1 bag and 1 breast in the remaining bag. (Same thing be careful not to touch the inside top of the bags).
  6. Make a vacuum using you machine as indicated on the manual.
  7. Rinse the container of the sous-vide machine in very hot tap water. Fill it with warm water to make sure it reaches 54°C quickly. Once the temperature has been reached, cook for an hour.
  8. Put a mini dash of oil in a non stick pan. Heat on medium.
  9. Pull the bags out and place them in the sink. Cut them open and using kitchen thongs, place the breasts in a plate.
  10. Place breasts in the pan skin down. Melt the skin fat and caramelising it without burning it. When it's nice and golden, turn them upside down and leave them for 1 min.
  11. Serve.
Recipe by The Flo at