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Sous Vide Asian Duck

Cooked for 24 hours in the sous vide and finished under the broiler for perfectly crispy skin, this duck has incredible flavor. Easy to prep ahead and finish for weekday dinner.
Prep Time45 minutes
Cook Time1 day
Course: Main Course
Cuisine: American, Asian
Keyword: Sous vide
Servings: 4

Equipment

  • Sous Vide Immersion Circulator

Ingredients

  • 1 duck spatchcocked
  • ¼ cup Gochujang
  • ¼ cup honey
  • 3 tablespoons good soy sauce
  • 3 tablespoons Chinese Black Vinegar
  • ½ teaspoon Chinese Five-Spice powder
  • 1 tangerine sliced in half
  • 2 cloves garlic smashed
  • 2 tablespoons oyster sauce

Instructions

  • Add all ingredients to sous vide bag and freeze. Seal bag tight. Cook at 134 degrees Fahrenheit for 24 hours in sous vide. Remove duck from bag and pat dry. Broil under broiler until skin is crispy. Slice duck and serve with warmed sauce from bag and rice.