SOUS VIDE DUCK BREAST
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.
Provided by Chef John
Categories Meat and Poultry Recipes Game Meats Duck
Time 2h15m
Yield 2
Number Of Ingredients 4
Steps:
- Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. The cuts should only barely cut into the skin and fat; don't cut into the meat. Season skin sides with salt. Generously season meat sides 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 a silicone hot pad into bottom of the pan to keep the plastic bag from contacting the hot bottom of the pan.
- 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 1 hour, moving the bag around occasionally and maintaining the temperature.
- Remove duck breasts from plastic bag and pat dry. Generously season skin sides with salt.
- Heat vegetable oil in a skillet over high heat. Place duck breasts with skin sides down in skillet and cook until fat renders and skin is golden brown, 5 minutes. Turn breasts over and cook until lightly browned and meat still pink in the center, 1 minute. Let duck breasts rest for 2 minutes before slicing.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 0.2 g, Cholesterol 105.4 mg, Fat 10.7 g, Fiber 0.1 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 142.7 mg
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
KapualaniMary Delasantos
[email protected]I love this recipe! The duck breast is always cooked to perfection, and the skin is so crispy. I highly recommend this recipe.
Mercy Jim
[email protected]This recipe is a winner! The duck breast was so moist and tender, and the skin was perfectly crispy. I will definitely be making this again.
Md Parvez Khan
[email protected]I've been looking for a good sous vide duck breast recipe, and this one is perfect. The duck breast was cooked evenly throughout, and the skin was nice and crispy.
Raihun Ahamed
[email protected]I made this recipe for a dinner party, and it was a huge hit. Everyone loved the duck breast, and they couldn't stop talking about how tender and juicy it was.
shiv rai
[email protected]This is the best duck breast recipe I've ever tried. The meat was cooked to perfection, and the skin was so crispy. I highly recommend this recipe!
Faizal Patel
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of duck, but I'm so glad I did. The sous vide method really brings out the flavor of the duck, and the crispy skin is to die for.
Raymond Keelen
[email protected]I've made this recipe several times now, and it always turns out perfectly. It's so easy to make, and the results are always impressive.
dhan kumar tamang
[email protected]This is the best duck breast recipe I've ever tried. The meat was so tender and juicy, and the skin was crispy and flavorful. I will definitely be making this again.
Ishimagizwe Eliana
[email protected]I love this recipe! The duck breast is always cooked to perfection, and the skin is so crispy. I highly recommend this recipe.
Aibangbee Rachael
[email protected]This recipe is a winner! The duck breast was so moist and tender, and the skin was perfectly crispy. I will definitely be making this again.
Faridah Tabula
[email protected]I've been looking for a good sous vide duck breast recipe, and this one is perfect. The duck breast was cooked evenly throughout, and the skin was nice and crispy.
Yusuf Muhammed
[email protected]I made this recipe for a dinner party, and it was a huge hit. Everyone loved the duck breast, and they couldn't stop talking about how tender and juicy it was.
RF Digital
[email protected]This is the best duck breast recipe I've ever tried. The meat was cooked to perfection, and the skin was so crispy. I highly recommend this recipe!
Taqi Hafeez786
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of duck, but I'm so glad I did. The sous vide method really brings out the flavor of the duck, and the crispy skin is to die for.
Aber Hassan
[email protected]I've made this recipe several times now, and it always turns out perfectly. It's so easy to make, and the results are always impressive.
Afzal Mohmand
[email protected]This duck breast recipe is amazing! The meat was so tender and juicy, and the skin was crispy and flavorful. I will definitely be making this again.