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Sous Vide 5-Spice Duck Recipe

This recipe calls for freshly toasted and ground spices which adds a lot more depth and character than using pre-ground spices. However, if you don't have the time or inclination to do this it is still excellent with prepared spices, or even a pre-mixed 5-spice Chinese powder with some extra fennel seeds added.

I really like to serve this with some roasted or stir fried vegetables in a grain bowl.

Sous vide duck farro bowl 10

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sous vide 5-spice duck recipe you can check out the following.

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Sous Vide 5-Spice Duck Recipe

  • Published: June 22, 2017
  • By Jason Logsdon
  • Prep Time: 20 Minutes
  • Total Time: 4 Hours
  • Cooks: 131°F (55°C) for 2 to 4 hours
  • Serves: 4

Ingredients for Sous Vide 5-Spice Duck

  • For the Duck

  • 2 duck breasts
  • 3 whole star anise
  • 2 cinnamon sticks
  • 3 tablespoons Sichuan peppercorns
  • 2 tablespoons fennel seeds
  • 1 teaspoon whole cloves
  • Salt and pepper

Want more great content like this? My free Exploring Sous Vide course will help you get the most out of sous vide. You can start consistently creating amazing food with sous vide today!

Cooking Instructions for Sous Vide 5-Spice Duck

For the Duck

Heat the water bath to 131°F (55°C).

In a pan set over medium-low heat add the spices and toast for 3 to 5 minutes until they become fragrant. Remove from the heat and once cooled grind them in a spice grinder.

Salt and pepper the duck then sprinkle with the spice mixture. Seal the duck in the sous vide bags and place in the water bath to cook for 2 to 4 hours. For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

To Assemble

Remove the sous vided duck from the sous vide bag and pat dry. Lightly salt the outside of the duck breast then quickly sear it until the outside has browned and the fat has begun to render. Cut the duck into slices then serve.

If you like this recipe you can get more than 85 other inspiring recipes to get you on your way to sous vide success. It's all in my best selling book Modernist Cooking Made Easy: Sous Vide - Get Your Copy Today!

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Sous Vide 5-Spice Duck Recipe

PT4H 4 Ingredients: 2 duck breasts 3 whole star anise 2 cinnamon sticks 3 tablespoons Sichuan peppercorns 2 tablespoons fennel seeds 1 teaspoon whole cloves Salt and pepper
4.3333 stars - based on 9 reviews
This recipe calls for freshly toasted and ground spices to add more depth to sous vide duck. Short on time? Just add 5-spice Chinese powder and fennel seeds. Serve with roasted veggies in a rice bowl.
1 Serving