The Power of Steam- Sous Vide Duck

Preparation Instructions

Sous Vide Duck with a Cucumber, Courgette and Lime Salad

2 duck breasts
1tspn light soy sauce
1tspn honey
1/2 tsp grated ginger

For the salad
½ cucumber, spiralized or finely shredded
1 courgette, spiralized or shredded
2 large carrots, peeled, spiralized or shredded
5 radishes, trimmed and thinly sliced
2 spring onions, trimmed and finely sliced
2 tbspns micro coriander or coriander leaf
1 tbspn shredded mint

For the dressing
½ tspn grated ginger
zest of ½ lime
1 tbspn rice wine vinegar
1-1    ½  tbspn lime juice (add enough to taste)
1 tbspn honey
½ tbspn sesame oil
50g toasted cashew nuts
½  tspn toasted sesame seeds

To complete the duck
4 star anise
4 cardamom pods, seeds only
¼ tspn Chinese 5 spice
8g coriander seeds
1 tspn soy sauce
1 tspn honey

Method

1. Place the duck into a vacuum bag, along with the soy sauce, honey and grated ginger and vacuum seal the bag. Or, place the duck into a solid steam container along with the soy sauce, honey and ginger, and cover.

2. Place into the Miele steam oven at 63°C and steam for 1½ – 4 hours.

3. Place the cucumber, courgette, carrot, radish, spring onions, micro coriander and mint into a large bowl. Mix well.

4. In a jug, whisk the grated ginger, rice wine vinegar, lime juice, honey and sesame oil.

5. When ready to serve, remove the duck from the steam oven. Preheat a pan on the hob on medium heat. Put the star anise, cardamom seeds, Chinese 5 spice and coriander seeds into a pestle and mortar and grind down to a fine powder. Rub the powder on to the duck breasts.

6. Add the teaspoon of soy sauce and honey to the preheated pan followed by the duck breasts, skin side down and fry until the skin is  golden. Transfer to a board and leave to rest.

7. Divide the salad between 4 serving bowls and sprinkle with the cashew nuts and sesame seeds. Drizzle each with the dressing.

8. Slice the duck and season with salt and pepper. Divide between the salad bowls and serve.

Serves 4 

Cooking Tip
If you do not want to steam the duck at the lower sous vide temperatures, simply select 100°C and steam for 7 – 10 minutes depending on the degree of pinkness you prefer and the thickness of the duck.

Steam Cooking is the Future

Check out the video below which includes Miele, masters of steam cooking and Rachel Khoo bring you the worlds first steam patisserie.
A unique eatery where very delectable patisseries are cooked using the power of steam.

For more information or to view the showroom model, please get in contact with us on 01435 866435 or visit our Heathfield Showroom.

Blog Post written by: Chloe Hartnup, Junior Kitchen Designer at Jones Britain Kitchens

25.09.2017

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