Sous Vide Duck Breast
Anyone who loves to cook, is always looking for new tools for their kitchen adventures. If you don’t have a sous vide yet, it might be time to check it out. We love ours, mostly cooking proteins but have also cooked things like corn on the cob or even re-heated leftovers. The beauty is that you set the temperature you want the protein to rise to and it will achieve that temp and hold it, for hours. It’s kind of magic and a game changer for guessing if something is “done” or not.
This is a fairly short post, as using a sous vide is that easy.
Frozen Duck Breasts
We are fortunate, in that a specialty meat and seafood store opened up recently near us. They have duck breasts frozen, individually packaged. This was the first time we’d tried this brand. They were great.
First, rinse off and dry thoroughly.
Then score the duck breasts with a sharp knife, cut through the skin without going through to the meat.
Simple seasoning
We just rub both sides with salt and white pepper.
Then it’s time to place in the plastic. We use our food saver and fully seal the bags. If you don’t have a food saver, a simple zip lock bag works just fine.
Place the Sealed Packs in the Prepared Pot
We just use a large pot. We place water in it and attach the sous vide. Set it to the desired temperature and set the bags in the water.
In this recipe, you can go anywhere from 1-4 hours. Cooking more may start to breakdown the texture of the duck.
Four hours later, it’s juicy and pink, ready for the next step.
The sous vide we use is: HERE
Finish it with a pan sear. This gives the nice crispiness as well as bringing the duck to a full medium temperature. That’s it! This works great with steaks, where you can just then toss them on the grill for a few minutes to complete. The consistency of the doneness using the sous vide is one of the biggest reasons we love it so much.
Serve with your choice of sauce or gravy. We served it in a cherry sauce on this night. The recipe can be found: HERE
Sous Vide Duck Breasts
Ingredients
- 2 duck breasts
- Salt and White Pepper
Instructions
- Bring the temperature of the sous vide to 135. Remove the duck breasts from their packaging and rinse. On a clean surface, score the duck breasts at two diagonals. Generously salt and pepper both sides of the duck breast. Place in a sealable bag.
- Place the duck into the sous vide. Cook for no less then one hour and no more than 4 hours.
- To complete, remove from the sous vide and open the packets. Pan sear for 2-3 minutes on each side for desired crispiness.
- Serve with your favorite sauce or with our Cherry Sauce.
