Sous Vide Duck Breast

Gently cooked using the sous vide method, the duck breast retains its moisture and develops a silky texture, then finishes beautifully with a crisped skin for the ideal balance of tender and savory. You can make this dish in about 75 minutes!

Ingredients

  • 2Duck Breasts,Defrosted
  • 1 tsp. Salt
  • 1 tsp. Cracked Black Pepper
  • 3 Cloves Garlic
  • 3 Springs Thyme
  • 3 Sprigs Rosemary
  • 1 tbsp. Butter

Direction

  • Pat duck breast dry. Score skin in 1/4" intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern. Season with salt and pepper.
  • Place duck breast in the vacuum sealer bag with garlic, thyme, rosemary, and butter. Vacuum seal airtight.
  • Fill large pot 2/3 full of water and submerge package in water, weighing it down. Place sous vide precision cooking stick in the pot and set at 140 °F for 2 hours.
  • Once sous vide, remove duck from the vacuum seal pouch and pat dry.
  • Place duck breast skin side down in sauté pan. Sear and render skin on medium heat for 5-10 minutes. Let rest for 3 minutes then slice and serve.
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