Duck Breast Sous Vide with Sichuan Peppercorns
- 4 Bonless Duck Breasts
- 2 Cups Vegetable oil
- 1 Cup Shallots, finely sliced
- 1 teaspoon Toasted and ground Sichuan peppercorns
- Place duck on paper towel-lined plate and refrigerate, uncovered, overnight. Meanwhile, add vegetable oil and shallots to small saucepot and heat over medium-high heat, stirring constantly. Cook, stirring constantly until shallots are light golden brown, about 5 minutes. Immediately strain oil through a fine mesh strainer set in a heatproof bowl. Transfer drained shallots to paper towel-lined bowl and blot with more paper towels. Season with salt and allow to cool completely before storing in airtight container. Excess shallot oil can be used for stir-fries and salad dressings.
- Season duck breasts with salt and pepper and seal in vacuum bags. Place in 135 degree water bath for at least 45 minutes and up to 4 hours. Remove from bags and dry thoroughly with paper towels.
- Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set over high heat until sizzling, about 2 minutes. Reduce heat to medium and cook, moving and pressing breasts to ensure good contact between skin and pan until golden brown and crisp, about 5 minutes. Flip and cook second side until barely covered, about 30 seconds. Transfer to paper towel-lined plate and allow to rest for 5 minutes.
- Slice breasts crosswise into 1/2-inch strips and serve, topping with fried shallots and Sichuan peppercorns.
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 3 hours.