Five-Spice Sous Vide Duck Breast with Cherry Sauce

Perfect sous vide duck breast seasoned with fragrant five-spice with ginger and garlic, then served with a luscious and tangy cherry sauce.

In the poultry category, when it comes to cooking duck, I can’t help but treat it a bit differently. It’s like filet mignon in steak—it’s hard not to go gourmet with it. Don’t be intimidated, though. This flavorful duck dish is a relaxed version that you can make in your kitchen anytime. It’s also fancy enough for a gathering. With the help of sous vide, the duck is cooked to a beautiful rosy medium-rare with no effort required. 

As for the flavor, the duck is seasoned with fragrant Chinese five-spice powder—a heady mix of Sichuan pepper, fennel, clove, star anise, and cinnamon. Ground ginger and garlic powder add more dimension and spark. For the fruity sauce, I used cherry (you can use blueberry, blackberry, or blood orange), apple cider vinegar, and coconut aminos for a sweet-sour aspect with no added sugar.

The result is simply a restaurant-worthy dinner at home on any weekend. Intrigued? Let’s dive in. 

Why Sous Vide Duck Breast?

Despite the fatty skin, duck breast meat is quite lean. So it’s best to cook it to rosy medium rare.  Sous vide cooking is the most reliable way to achieve that perfect result without the risk of overcooking. 

By immersing the vacuum-sealed duck in a water bath set at a precise temperature, no moisture is lost during the cooking process, resulting in tender, delicious duck meat.

Sous Vide Duck Breast Temperature and Time

For the ideal sous vide duck breast, the recommended temperature is 135°F (57°C) for medium-rare, and 140°F (60°C) for medium. Cooking time will vary depending on the thickness of the duck breast but typically ranges from 1 to 2 hours. 

Remember, the longer you cook the duck breast, the more tender it will become. 

What You’ll Need

Essential Ingredients

When it comes to creating a delectable five-spice sous vide duck breast with cherry sauce, the right ingredients play a crucial role in achieving the perfect balance of flavors. 

• Good-quality boneless duck breasts: Depending on what’s available to you in your area, you can use either two large Muscovy duck breasts (they are usually one pound each) or four smaller Chinese ones like I used in this recipe.
• Salt: the most basic and essential first layer of seasoning.   
• The second layer mixes Chinese five-spice powder, ground ginger, and garlic powder, creating a pungent spice rub. 
• For the cherry sauce, start with shallot or yellow onion, as they are best for sauces, and fresh cherries. This fruity sauce can also be made with blueberries, blackberries, or blood oranges. 
• Shaoxing rice wine adds a flavor boost to the sauce. Red wine or sherry will work too. For the base of the sauce, I use either chicken bone broth or chicken broth. 
• For a hint of sweetness, I like using coconut aminos instead of sugar. It’s naturally sweet and much healthier. Red wine vinegar will be ideal for the sourness in the sauce, but apple cider vinegar does the job just fine. Make sure to add the vinegar last when cooking the sauce so the flavor doesn’t get cooked off. 

Essential Equipment

To create the perfect five-spice sous vide duck breast with cherry sauce, you’ll need a few essential tools in your kitchen arsenal. 

• A sous vide machine: I used Anova Culinary Sous Vide Precision Cooker 2.0 to sous vide the duck breast. 
• A sous vide container or a large pot: My go-to cooking vessel is this 16L sous vide container sold in a set with the Anova precision cooker. For smaller cuts like duck breast, a decent-size soup pot is sufficient. 
• Vacuum-sealer bags: I precut two sous vide bags out of these vacuum sealer rolls and put two duck breasts in each. It’s most helpful if you want to serve the duck later, as vacuum-sealing keeps it fresh much longer. Wondering what type of bags you should use for sous vide? Read my in-depth Sous Vide Bags 101 here.
• A vacuum sealer: To use vacuum-sealer rolls, you’ll need a vacuum sealer. 
• A cast iron skillet or a heavy-duty pan: I used this nonstick frying pan to pre-sear my duck breast to render fat, make the cherry sauce, and then sear the duck again in the same pan after sous vide cooking.  
• A good knife: I use Global 7″ Hollow Ground Santoku Knife for almost everything. It’s by far my favorite knife. 

How to Sous Vide Duck Breast Step by Step

Now that we’ve got all we need, let’s get cooking!

1. Set up sous vide: Preheat the water to 135°F (57°C). 
2. Prepare five-spice seasoning mixture: In a small bowl, combine the ingredients for the distinctive seasoning rub. Mix well and set aside.
3. Prepare duck breasts: Trim any excess fat and score the skin side of the duck breasts; season them with salt and the spice mixture. 
4. Pre-sear the duck: This step is mostly for rendering the fat and locking in the spice flavor at the same time. A quick sear on both sides will do the trick, and be sure to save the rendered duck fat for future recipes!
5. Sous vide the duck breasts: One or two hours (depending upon the size of the duck breasts) in the sous vide bath.
6. Sear the duck breasts for the second time: Searing the duck breasts when they come out of the sous vide ensures the irresistible brown, crispy skin that everyone craves. Another minute or two in the skillet before serving is all it takes.  

Making the Cherry Sauce

Start the sauce about ten minutes before the sous vide timer is set to go off. Using the same skillet, cook the onions until soft, then add Shaoxing wine, coconut aminos, cherries, and broth. When the sauce is reduced and thickened, add a splash of apple cider vinegar to balance out the sweetness. 

Plating and Serving Ideas 

To plate and serve your five-spice sous vide duck breast with cherry sauce, start by slicing the duck breast against the grain into elegant slices, showcasing the perfectly cooked interior. 

For a complete dining experience, consider pairing the dish with a side of green vegetables like spinach, kale, or watercress and mashed sweet potatoes or jasmine rice. 

Arrange the duck slices on a bed of mashed sweet potatoes and boiled watercress on the side, drizzling the rich and flavorful cherry sauce over the top. Garnish with whole fresh cherries. 

Here you have it. Whether it’s a date night in or a dinner party, this recipe is guaranteed to impress your guests. Only we know how simple it is to prepare it. Make it and leave a comment below to let me know how you enjoyed it. Happy sous viding!

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