When done right, roasted Peking duck is a thing of beauty: shiny, golden crispy skin and succulent, wonderfully fatty meat served with an array of thinly sliced vegetables and warm thin pancakes or steamed buns.
I recently endeavored to recreate at home, but the three-day process didn’t yield anything close to the beautiful bird served at my favorite local Chinese restaurant. Overall, it was fine, but certainly not worth three days of my time, especially when I can have it prepared perfectly at the restaurant in just 30 minutes.
The most disappointing part was the duck breast, which was woefully overcooked and chewy. This led me to wonder if the Anova Sous Vide Precision Cooker could help. My goal: perfectly cooked duck breast with crunchy skin and deep flavor, all in just a few hours.Even when not cooking a whole duck, getting the duck breast correctly cooked throughout while crisping the skin to a crisp golden brown can be challenging. Of course, sous vide makes it virtually foolproof. (more…)