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42 Ingredients Preparation Serves 2 | Preparation time: 50 minutes 1 duck breast (400 g each), whole, ready to cook ½ tsp. Szechuan pepper | finely ground 10 g soy sauce 20 g sweet chilli sauce 5 g sesame oil ½ tsp. salt Accessories: Vacuum sealing bags Rack Ovenproof dish Score the skin on the duck breast in a criss-cross pattern, taking care not to damage the meat. Mix the remaining ingredients to make a marinade, add to the vacuum sealing bag with the duck breast and vacuum seal using the settings indicated. Place the vacuum sealing bag in the oven on the rack and cook using the settings indicated. Pre-heat the grill (depending on model). Remove the duck breast and liquid from the vacuum sealing bag and place in an ovenproof dish. Place the ovenproof dish on the rack, then place in the oven and grill. Settings Vacuuming Vacuum level: Cooking Oven functions: Sous-vide Temperature: 66 °C Programme duration: 35 minutes Shelf level: 2 Oriental duck breast Useful tip Serve with stir-fry vegetables. You can substitute Szechuan pepper with Tasmanian native pepper. To refine the flavour, use roasted sesame oil.