Duck Breast with Date Purée | Recipe by

Duck breast cooked sous vide, glazed in soy with date purée, pickled shiitake, fried walnut, pumpkin seeds

Duck breast cooked sous vide, glazed in soy with date purée, pickled shiitake, fried walnut, pumpkin seeds Duck
  • COOK TIME: 1 hour
  • PREP TIME: 1 hour
  • DIFFICULTY: Medium
  • SERVES: 4


Duck breast

  • 2 duck breasts, corn-fed


  • 8 shiitake mushrooms, large, stalks removed
  • 100ml of sunflower oil
  • 50ml of white wine vinegar
  • 20g of sugar
  • 20ml of water
  • salt
  • black pepper

Soy glaze

  • 200ml of soy sauce
  • 100ml of red wine
  • 1 tbsp of honey
  • 100g of brown chicken stock, reduced

Date purée

  • 200g of dates, stoneless
  • 400g of water

Raw fennel

  • 1 fennel bulb
  • lemon juice
  • sea salt

To serve

  • 8 walnuts
  • 100g of pumpkin seeds
  • 50ml of sunflower oil
  • sorrel leaves
  • mustard seeds
  • linseed
  • sea salt




This delicious sous vide duck recipe by chef Paul Foster has been recreated for our website with kind permission from Great British Chefs


  1. Fill and preheat your water oven to 60°C whilst you prepare the duck breasts
  2. Use a blowtorch to torch the skin and then remove all excess fat and sinew. Place the breasts in a vacuum cooking pouch and seal
  3. Submerge the pouch in the water oven and leave to cook sous vide for 40 minutes
  4. Once cooked, remove the pouch from the oven and allow it to chill. Take the skin off the breasts before cutting each one in two, length ways. Place the breasts back in the pouches, seal and then set aside in the fridge until required later
  5. Next, move on to making the soy glaze by combining the soy sauce, red wine and honey in a pan. Heat until the liquid has reduced to a syrup. Add the chicken stock and stir. Finally, pass the mixture through a chinois and leave to one side
  6. To make the date purée, simply add the water and dates to a pan and cook until the dates are soft. Blend until smooth before passing through a chinois. Set aside
  7. To make the shiitake, add the sunflower oil to a pan and use this to sauté the mushrooms. Drain and season. In a separate pan, combine the vinegar, water and sugar and heat until boiling
  8. Pour the vinegar mixture over the mushrooms then allow to cool
  9. Once cooled, transfer both the mushrooms and the liquid to a vacuum pouch and seal
  10. For the fennel, slice length ways and season with lemon juice and sea salt. Set aside
  11. To prepare the walnuts and seeds, begin by heating the sunflower oil and frying the pumpkin seeds until golden and slightly puffed up. Drain the seeds on to kitchen towel and use sea salt to season
  12. For the walnuts, deep fry until they are golden. Drain on kitchen towel and use sea salt to season
  13. For the linseed and mushroom seeds, simply toast in a dry pan for two minutes
  14. Before serving, reheat the duck breasts by placing them back into the water oven for 5 minutes
  15. To prepare the dish, take the date purée and spread on each plate. Remove the duck from the pouch and use kitchen towel to pat dry. Brush each breast with the soy glaze then sprinkle with the mustard and seeds, linseeds and pumpkin seeds
  16. Take the mushrooms, drain and then cut into quarters. Arrange them on the plates along with two slices of the fennel. Sprinkle the dish with fennel seeds before arranging sorrel leaves on top. Use a microplane to grate the walnut on top. Serve immediately
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