Sous Vide Duck Breast

5 from 55 votes!

This sous vide duck breast (with the BEST crispy skin) is incredibly tender and just melts in the mouth. Perfectly cooked without any fuss!

Prep Time20

Cook Time2

Total Time2 20

Course: Main Course

Cuisine: Australian

Diet: Diabetic, Gluten Free

Recipe Category: Low Carb

Servings: people

Calories: 154kcal

Author: Megan Ellam

Equipment

Ingredients

400 g skin-on duck breast 2 x 200g
Salt flakes
2 tablespoons duck fat or olive oil
1 knob ginger sliced into rounds, (5 cm / 2inch piece)
3 sprigs fresh thyme

Metric - US Customary

Instructions

CONVENTIONAL METHOD

Score the duck skin and fat with a sharp knife at 1 cm / 1/2 inch intervals, careful not to cut into the breast meat. Season liberally with salt flakes.
Place breasts into a cold cast iron pan over high heat. (Yes, it goes into the pan cold to begin with). Once the duck starts to sizzle, sear for 2-3 minutes. This is the pre-sear step to help render some of the duck fat. Transfer to a plate and chill for 30 minutes uncovered skin side up.
Place the duck into sous vide bag. Add duck fat, ginger, and thyme. Seal and chill until needed. Preheat the sous vide bath to 57°C / 135°F.
Place the sealed duck into the bath and cook for 1 hr 45 minutes -2 hours (rare to medium rare).
Remove duck breasts from the bag. Pat dry with paper towels. Drain the oil into a small bowl. Set aside to cool and keep for another use.
Place a cast iron pan or skillet over high heat. Sprinkle the pan liberally with salt. When the pan is super-hot, pan-sear the duck until golden brown and the fat has rendered, about 2-3 minutes. (You can turn the duck and sear the meat-side for 1 minute if you like. Use a meat probe to check the internal temperature to your liking, see notes. Set aside to rest for 5 minutes before slicing).

THERMAL METHOD

Follow steps 1-2 above. Place the duck into sous vide bag. Add duck fat, ginger, and thyme. Seal and chill until needed.
Insert blade cover. It is recommended to add lemon juice to the water in the mixer (enough to cover the food but do not go above the max line). Preheat mixer for 15 min/Sous Vide/57°C.
Place into mixer; cook 1 hr 45 min/Sous Vide/57°C.
(To sous vide in the Magimix Cook Expert simply add 1.75l of water to mixer. Heat to 57°C. Add sealed bag into bath and cook; speed 0/55°C/1hr 45 min).
Remove duck breasts from the bag. Pat dry with paper towels. Drain the oil into a small bowl. Set aside to cool and keep for another use.
Place a cast iron pan or skillet over high heat. Sprinkle the pan liberally with salt. When the pan is super-hot, pan-sear the duck until golden brown and the fat has rendered, about 2-3 minutes. You can turn the duck and sear the meat-side for 1 minute if you like. Use a meat probe to check the internal temperature to your liking, see notes. Set aside to rest for 5 minutes before slicing.

Video

Notes

Can I sous vide and sear later?
Yes, you can. Use the ice bath tip I added in the video. Once it comes out of the water bath, plunge the sous vide bags into a bath of iced water. Once chilled the duck can be stored in the fridge for up to 3 days. Remove from the fridge 20-30 minutes before frying to help bring it to room temperature.

Freezing - freeze duck breast raw or cooked in the sous vide bags.

Defrosting - defrost in the fridge overnight before bringing to room temperature before searing.

INGREDIENTS

I use 190g duck breasts from Luv-A-Duck. Increase cooking time if required for a thicker cut.

SOUS VIDE DUCK INTERNAL TEMPERATURES

Perfect medium-rare breast; 130°F (54°C)

Medium 140°F (60°C)

Well done 155°F (68°F)

Nutrition