Duck Breast Sous Vide

Duck Breast Sous Vide

So a while back I bought a Sansaire Sous Vide. I am in love with it. Perfectly cooked eggs and fish and even more awesome: duck breast.

In order to get the fat to render and the skin to crisp up you need to score the skin and fat with a sharp knife in a criss-cross pattern. Be careful not cut into the meat

Scored Duck Breast

Scored Duck Breast

Place 3 of 4 sprigs of thyme on each side (skin and meat)

Salt Pepper and thyme sprigs

Salt Pepper and thyme sprigs

Once sealed, form the breast with your hands to make the skin side as flat as possible; this will help after it’s cooked to crisp the skin and render out some of the fat.

Flattened Duck Breast

Flattened Duck Breast

Place duck breast into the preheated water and cook for at least 45 minutes or up to 4 hours (I do about an hour)

Cooking a Duck Breast

Cooking a Duck Breast

Remove and let the breast rest for at least 5 minutes before slicing and serving.

Sliced 130 degree Duck Breast

Sliced 130 degree Duck Breast

Duck Breast Sous Vide
Serves 2
Perfect Duck Breast
Write a review
Print
Prep Time
5 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
Prep Time
5 min
Cook Time
1 hr 30 min
Total Time
1 hr 35 min
Ingredients
  1. 1 ~1lb Duck Breast
  2. 6-8 sprigs of thyme
  3. salt
  4. pepper
Instructions
  1. Set your sous vide to 128f for very rare up to 135f for more medium well
  2. Dry the duck breast with paper towels
  3. With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Be careful not cut into the meat
  4. salt both sides of the breast
  5. Pepper the meat side only (not the skin/fat side)
  6. Place 3 of 4 sprigs of thyme on each side (skin and meat)
  7. Place the duck breast in a vacuum bag and seal
  8. Once sealed, form the breast with your hands to make the skin side as flat as possible; this will help after it's cooked to crisp the skin and render out some of the fat.
  9. Place duck breast into the preheated water and cook for at least 45 minutes or up to 4 hours (I do about an hour)
  10. Remove the duck breast from the water and remove it from the bag. Save the bag juice to add to any sauce you want to make.
  11. Dry the breast with paper towels
  12. Pre-heat a flat bottom pan to medium high heat
  13. Place the breast in the pan skin side down and cook on medium heat until most of the fat is rendered and the skin is crisp.
  14. Flip and cook the meat side for 90 seconds or just until it browns.
  15. Remove and let the breast rest for at least 5 minutes before slicing and serving.
Notes
  1. Don't forget to save the duck fat!
The Kilted Caveman http://www.kiltedcaveman.com.php56-22.dfw3-1.websitetestlink.com/