Five-Spice Duck Breast with Plum Sauce

Score duck breast skin in a crosshatch pattern, cutting through fat but not meat

Mix kosher salt, five-spice powder, and black pepper in a small bowl

Rub spice mixture all over duck breasts, focusing on the meat side

Place each duck breast in a vacuum-seal bag or zip-top bag with ginger slices and 1 star anise

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 137°F (58°C)

Submerge sealed bags in water bath, ensuring breasts are fully submerged

Cook for 2 h for tender, rosy duck

While duck cooks, make plum sauce

Combine chopped plums, honey, rice vinegar, soy sauce, sesame oil, grated ginger, and chili flakes in a saucepan

Bring to a simmer over medium heat, stirring occasionally

Cook until plums break down and sauce thickens, about 15–20 min

For smoother sauce, blend with immersion blender or press through a strainer

Keep warm on low heat

When cook time is complete, remove duck breasts from bags and pat skin completely dry

Heat a large skillet over medium heat

Place duck breasts skin-side down in dry skillet

Cook skin-side down for 4–5 min, spooning off rendered fat frequently

Increase heat to medium-high and cook until skin is crispy and mahogany colored, another 2–3 min

Flip and sear meat side for 30–45 sec

Remove to a wire rack and rest skin-side up for 5 min

Slice duck breasts on the bias into thin slices

Arrange slices on plates, spoon warm plum sauce over duck

Garnish with sliced scallions, toasted sesame seeds, and fresh cilantro