Chef: Christina Wylie, Koh Samui Thailand
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur, and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, Broadsheet, Wining & Dining and many other well-known international publications. In 2013, after nearly a decade working as an international journalist, Christina founded the online lifestyle magazine The GAB Magazine, where she now leads a team of 60 writers across the country. Australia.
These pancakes are filled with moist and tender sous vide duck (delicious, right?)
The best part of Peking duck is the crisp skin, so we’ve cooked that separately. The result is that each part is cooked to perfection.
Ingredients for 2
- 2 (8-ounce) skin-on duck breasts
- 6 tablespoons (88 mL) hoisin sauce
- 4 tablespoons (59 mL) julienned scallions
- 4 tablespoons (59 mL) julienned cucumber
- 12 prepared Peking duck pancakes
Directions
Step 1
Set the BioloMix Sous Vide Cooker to 135ºF (57ºC).
Step 2
Remove the skin from the duck breasts and reserve. Place skinless breast in a medium zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 1 1/2 hours.
Step 3
About 10 minutes before the duck is finished, slice the reserved skin into 1×3 inch (2×6 cm) strips. Fry the skin in a medium skillet over medium-high heat until fully rendered and crisp, 7 to 10 minutes. Transfer to a paper towel-lined plate.
Finishing Steps
Step 0
When the timer goes off, remove the bag from the water bath. Remove the duck breasts from the bag and pat dry. Slice into bite-sized pieces. Discard any cooking liquid.
Step 1
Serve duck wrapped in the pancakes with hoisin, scallions, cucumber, and crisp skin strips.
