Serves 4
240 min
Sous Vide Duck Breast
Recipe GLPRcb7cccba74d94e
Perfectly tender duck breasts cooked using the sous vide method to an exact temperature, then finished with a quick sear to develop a golden, crispy skin. This classic technique yields restaurant-quality results with minimal effort, delivering moist, evenly cooked meat every time.
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Ingredients
4 breasts (5-6 ounces each) boneless duck breasts
1 teaspoon kosher salt
½ teaspoon freshly cracked black pepper
Directions
Pat the duck breasts dry with paper towels. Season both sides evenly with kosher salt and freshly cracked black pepper.
Preheat your sous vide water bath to 165°F (55°C). This temperature will cook the duck to medium-rare while keeping the meat tender and juicy.
Seal each seasoned duck breast in a vacuum-seal bag, removing as much air as possible. Alternatively, use the water displacement method by slowly lowering the bagged duck into the water bath before sealing.
Place the sealed duck breasts in the preheated water bath and cook for 3 hours, maintaining the temperature at 165°F (55°C).
Carefully remove the duck breasts from their bags and pat dry with paper towels. Reserve any juices that accumulated for serving if desired.
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Place the duck breasts skin-side down in the pan and sear for 2-3 minutes until the skin is golden and crispy.
Flip the duck breasts and sear the meat side for 30 seconds to 1 minute to develop color.
Remove from heat and rest for 3-5 minutes before serving. Slice or serve whole, depending on your preference.
