Sous Vide 101: Duck Breast Recipe

Name: Sous Vide 101: Duck Breast Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: French, Mediterranean, European
Ingredients: 4 boneless duck breasts (about 5 to 6 ounces each; 150-175g); Kosher salt and freshly cracked black pepper

4 steps

Prep:15minCook:4h

As a meat that is best served medium rare, duck breast makes an ideal candidate to cook sous-vide. By cooking it at 130°F for two hours, much of the fat under the skin begins to soften and render out while the proteins in it begin to set, making it easier to crisp without shrinking on the stovetop just before serving.

Updated at: Thu, 17 Aug 2023 07:03:29 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories254.4 kcal (13%)

Total Fat19 g (27%)

Carbs0.2 g (0%)

Sugars0 g (0%)

Protein21.5 g (43%)

Sodium471.7 mg (24%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

4 x 5 ouncesboneless duck breasts

kosher salt

freshly cracked black pepper

Instructions

Step 1

Season duck generously with salt and pepper. For best results, place on a plate and refrigerate uncovered overnight before proceeding.

Step 2

Seal duck in vacuum bags. Place in 130°F (54°C) water bath for at least 45 minutes and up to 4 hours. Remove from bags and dry thoroughly with paper towels.

Step 3

Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set over high heat until sizzling, about 2 minutes. Reduce heat to medium and cook, moving and pressing breasts to ensure good contact between skin and pan until golden brown and crisp, about 5 minutes. Flip and cook second side until barely colored, about 30 seconds. Transfer to paper towel-lined plate and allow to rest for 5 minutes.

Step 4

Slice breasts crosswise into 1/2-inch strips and serve.

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