Duck Breast (sous vide) with Asian Dressing

Serves 4

1 hour

Ingredients

Duck breast 4

Oil 6 tbsp

Orange 1/2 juice and peel

Peanut small handful

Garlic 4 cloves finely sliced

Ginger 2 inch sliced into fine matchsticks

Soy sauce 3 tbsp

Honey 1 tsp

Method

1. Heat the water bath to 58°C.

2. Score the skin of the duck breast, then season with salt and pepper before vacuum sealing in plastic bags and putting in the water birth. Cook for 45 minutes.

3. Meanwhile make the sauce. Heat 3 tablespoons of oil and add the orange peel, peanuts, garlic and ginger. Cook for 2 minutes before adding the orange juice, soy sauce and honey. Bring to a simmer and cook for a further 2 minutes before taking off the heat and setting aside.

4. After 45 minutes remove the duck breasts from the water bath and their bags.

5. In a frying pan heat 3 tablespoons of oil over a high heat. Once very hot add the duck breasts skin side down. Fry for 5 minutes or until the skin is crispy.

6. Serve the breasts sliced with the sauce drizzled over.

7. Eat and enjoy.