This recipe calls for freshly toasted and ground spices which adds a lot more depth and character than using pre-ground spices. However, if you don't have the time or inclination to do this it is still excellent with prepared spices, or even a pre-mixed 5-spice Chinese powder with some extra fennel seeds added.
I really like to serve this with some roasted or stir fried vegetables in a grain bowl.
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Heat the water bath to 131°F (55°C).
In a pan set over medium-low heat add the spices and toast for 3 to 5 minutes until they become fragrant. Remove from the heat and once cooled grind them in a spice grinder.
Salt and pepper the duck then sprinkle with the spice mixture. Seal the duck in the sous vide bags and place in the water bath to cook for 2 to 4 hours. For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.
Remove the sous vided duck from the sous vide bag and pat dry. Lightly salt the outside of the duck breast then quickly sear it until the outside has browned and the fat has begun to render. Cut the duck into slices then serve.
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