Grilled Asian 8-Spice Duck Breast
Grilled Asian 8-Spice Duck Breast

Grilled Asian 8-Spice Duck Breast

Regular price $12.00 Save $-12.00
1 in stock

The exotic aroma of this duck dish is reminiscent of the street vendors in Kowloon Bay, Hong Kong! Ginger, soy, star anise and sesame are combined in a marinade for our King Cole Duck Breast. After soaking up these incredible flavours we quickly grill the duck breast, and vacuum pack it, locking in all of those flavours and aromas. Then we cook it sous vide to a tender, medium-rare doneness. Pairs brilliantly with our Coconut Rice or Red and Black Thai Rice (sold separately) Guong dong wah!

Heating Instructions

Recommended Finishing Steps

  • Heat the duck breast following the Heating Instructions link above. Once it has been heated, remove it from the pouch, saving the pouch juices.
  • Place it skin-side down in a heated skillet (cast iron is best) over medium heat for 1-3 minutes to crisp up the skin (skin-side down on a hot barbecue grill), being careful not to burn the skin!
  • On a cutting board, slice the duck breast into thin slices and place them over the rice. Drizzle the juices in the pouch over top. 

(Pictured here with Red and Black Thai Rice)