Sous Vide Duck Breast

Course: Dinner

Cuisine: American, Modernist

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Servings: servings

Calories: 280kcal

This sous vide duck breast recipe is our favorite way to cook perfectly medium-rare duck that has nice crispy skin on the outside while keeping everything tender and juicy on the inside.

Print Recipe

US Customary - Metric

Equipment

Ingredients

2 duck breasts
3/4 tsp salt
1/4 tsp pepper
1/2 tsp smoked paprika
1 tsp fresh thyme minced

Instructions

Start by combing the thyme, smoked paprika, salt, and pepper. Rub the spices on the outside of the chilled duck breasts. Place the duck skin side down in a cold pan and turn the heat on medium high.
Let the duck brown for 3 minutes or until it starts to render out some fat. Seal the duck up in a plastic bag and cook the breasts in a water bath at 131℉ for 1-1/2 to 2 hours.
Take the duck out of the bag and brown it, skin side down, in a hot pan until it is nice and crispy, this usually takes a couple of minutes.
Let the duck rest for a few minutes before slicing it on the bias and serving.

Nutrition