Roasted sous vide duck breast in five-spice seasoning with warm sweet and sour mango salad

Recipe for 6 servings

Ingredients:

Duck breast:

• Duck breast with skin – 6 pcs. (approx. 1 800 g)
• Five-spice seasoning – 12 g
• Fine sea salt – 18 g
• Cane sugar – 10 g
• Garlic – 15 g
• Fresh ginger – 20 g
• Canola oil – 30 g

Mango salad:

• Ripe, peeled mangoes – 750 g
• Red onion – 180 g
• Red peppers – 250 g
• Cane sugar – 90 g
• Rice vinegar – 70 g
• Light soy sauce – 60 g
• Lime juice – 40 g
• Sesame oil – 20 g
• Fresh chilli peppers – 15 g
• Fresh coriander – 20 g

Method of preparation

Duck breast

Clean the duck breasts, and slash the skin in a grid pattern. Rub evenly with salt, cane sugar, five-spice seasoning, finely chopped garlic and grated ginger. Vacuum pack with canola oil.

Cook sous vide at 58 °C for 90 minutes. After processing, cool the meat in an ice bath.

Before serving, remove the duck breast from the bag and dry thoroughly. Toast in a dry, well-heated skillet skin-side down until the skin is golden and crispy. Then briefly fry the meat side.

Warm, sweet and sour salad with mangoes

Dice the mango, cut the onion and bell pepper into thin strips. Heat sesame oil in a frying pan, then fry the onions. Add the bell peppers and finely chopped chilli peppers. Pour in the cane sugar and gently caramelise.

Add mango, rice vinegar, soy sauce and lime juice. Heat to a light, glassy-syrupy consistency. Remove from heat, add chopped cilantro and gently stir.

Serving

Arrange the salad on a plate, and serve the roasted duck breast on top.