Sous Vide Duck Breast2 Reviews
- Prep: 5 min
- Cook: 2 hr 10 min
- Ready In: 3 hr 15 min
“How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's so very true, and produced what my wife and I agreed was the best duck breast we've ever had.” - by Chef John
Original recipe yields 2 servings
- Cut several diagonal shallow slashes across the skin of each duck breast about 1/2-inch apart. Season skin-side with salt. Generously season meat-side with salt, black pepper, and thyme.
- Place duck breasts in a heavy-duty resealable plastic bag, squeeze out all air, and seal. Refrigerate for 1 hour.
- Fill a large Dutch oven about 2/3 full with water. Bring water to 135 degrees F (57 degrees C) over medium heat. Attach a candy or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature.
- Place plastic bag containing duck breasts in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 135 degrees F (57 degrees C). Cook for 2 hours, moving the bag around occasionally and maintaining the temperature.
- Remove duck breasts from plastic bag and pat dry. Generously season skin-side with salt.
- Heat vegetable oil in a skillet over high heat. Place duck breasts skin-side down in skillet and cook until fat renders and skin is golden brown, 5 minutes. Turn breasts and cook until lightly browned and still pink in the center, 1 minute.
Amount Per Serving (2 total)
- 177 cal
- 10.7 g
- 0.2 g
- < 1%
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"I'm a big duck fan and gave this technique a try and the end result was superb. I did the cooking on an electric range that was very challenging. A gas range would have made it much easier, but I hear..." See moretily recommend this."
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