Sous Vide Cantonese Roast Duck (Pipa Duck)

Step 1

Set sous vide to 150F (65.5C).

Step 2

Remove any innards from the duck cavity. Chop off the flat, and tip of the wing. Save these for the future.

Step 3

Set duck on cutting board breast side up. Cut through between the two duck breast to separate.

Step 4

Lay it out flat, bone side up. Trim any extra fat and slice around the chest bone to help flatten.

Step 5

Flip over (bone side down), and flatten as much as possible by pressing down and cracking the bones.

Step 6

In a mixing bowl, mash up the fermented tofu. Stir rose wine, soy sauce, oyster sauce, dark soy, five spice powder, white pepper, and sugar until well combined.

Step 7

Warm up maltose in the microwave so it’s easier to work with in 5 second intervals. Stir in maltose.

Step 8

Brush marinade generously all over the duck.

Step 9

Place duck in an expandable vacuum bag with the skin side on the smooth side of the bag.

Step 10

Add the aromatics (scallions, ginger, garlic, star anise into the bag on the bone side)

Step 11

Pour in the rest of the sauce over top of skin side.

Step 12

Sous vide for 12 hours.

Step 13

Once time is up, remove duck from the water bath and thoroughly dry the bird. Careful not to break the skin or wipe off too much of the marinade.

Step 14

On the bone side brush equal parts oyster sauce and hoisin sauce (about 1 tablespoon each).

Step 15

Place duck, skin side up, onto a wire rack atop a baking sheet.

Step 16

Generously salt the skin side of the duck

Step 17

Warm maltose in the microwave in 5 second increments until easy to stir. Mix with red vinegar.

Step 18

Brush liberally onto the duck skin, making sure that the liquid doesn’t pool on the skin.

Step 19

Place in the fridge uncovered overnight, or until skin is completely dry.

Step 20

Warm oven to 400F (205C).

Step 21

Place duck into the oven until a nice deep mahogany color, approximately 30 mins. At this point, the duck will also be heated through.

Step 22

(Optional) Heat oil in a wok. Hold duck over the oil in a spider strainer. Carefully ladle oil over the skin until desired color is reached and skin is crispy. Careful not to the bubble the skin.