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Sous Vide Duck Breast
Sous Vide Duck Breast
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Prep Time:
10 minutes
Cook Time:
70 minutes
Total Time:
145 minutes
Achieve perfect duck breast without a sous vide cooker - just seal in bag, cook in Dutch oven with candy thermometer.
Ingredients:
  • 2 (8 ounce) boneless duck breast halves, skin on
  • salt and ground black pepper to taste
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon vegetable oil
Instructions:
  • Score the skin of each duck breast with shallow crosswise slashes about 1/2 inch apart, being careful not to cut into the meat. Season skin side with salt and generously season meat sides with salt, pepper, and thyme. Place the duck breasts in a heavy-duty resealable plastic bag, remove air, and seal tightly. Refrigerate for 1 hour.
  • Fill a large Dutch oven 2/3 full with water and heat over medium heat until it reaches 135°F (57°C). Use a candy thermometer to monitor and maintain the water temperature. Place a silicone hot pad at the bottom of the pot to prevent the plastic bag from touching the pan.
  • Place the sealed bag in the Dutch oven and gently cook for 1 hour at 135 degrees F (57 degrees C), moving the bag around occasionally and adjusting the heat as needed to keep the temperature consistent.
  • Take the duck breasts out of the plastic bag and gently dry them with a paper towel. Sprinkle the skin sides generously with salt.
  • Start by heating oil in a skillet until sizzling. Cook duck breasts, skin-side down, until the skin is crispy and golden brown, about 5 minutes. Flip the breasts and cook for an additional minute until lightly browned but still pink inside. Allow the duck to rest for 2 minutes before slicing and serving.

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