Courtesy of Lynn and Keith Morioka of Eat.Drink.Life.Luv
For the marinade
1/2 cup (120 ml) pure maple syrup
1/2 cup (120 ml) soy sauce
1 tablespoon (15 ml) crushed Aleppo pepper
1 tablespoon (15 ml) Chinese five spice powder
For the Roasted Baby Bok Choy
Two heads baby bok choy
1 tablespoon (15 ml) extra virgin olive oil
For the Soba Noodles
1 1/2 bundles (135 g) soba noodles
2 tablespoons (30 ml) hoisin sauce
1 tablespoon (15 ml) ponzu
1 1/2 tablespoons (22.5 ml) sesame oil
1 tablespoon (15 ml) sesame seeds
1. Fill and preheat the SousVide Supreme to 130F/154.5C.
2. Take the goose breast off the bone, remove the skin, and remove the tough silver membrane.
3. Pour the marinade into the cooking pouch, put the trimmed goose breast in, and vacuum seal the pouch, taking care not to pull the marinade up into the suction portal. (Aternatively, use a zip-closure cooking pouch and the displacement method (Archimedes Principle) to remove the air and zip the seal.
4. Submerge the pouch and cook the goose breast for 6 to 8 hours.
5. About 15 to 20 minutes before serving, make the soba noodles and bok choy (see below.)
6. At serving time, remove the breast from the pouch, pat dry, and sear in a skillet in hot duck fat until browned, about 2 minutes per side. Slice and serve atop the noodles and bok choy.
To roast the bok choy:
1. Heat the traditional oven (or toaster oven) to 400F/200C.
2. Pull apart the baby bok choy, clean and lay out each individual leaf on a baking sheet, and coat each with olive oil.
3. Roast a few minutes, just until wilted and beginning to color.
To make the soba:
1. In a pot of boiling water, cook the soba noodles until tender.
2. Meanwhile, in a large serving bowl, mix together the hoisin, ponzu, and sesame oil to make a sauce.
3. When the noodles are cooked, drain them well and toss them in the sauce, coating them evenly.
4. Mix in the roasted baby bok choy and sprinkle with sesame seeds.