Sous Vide Duck Breast

Adapted from Serious Eats.

Ingredients

Ingredients Amount
Duck breast 1 unit per person
Fresh Rosemary 1 sprig per person
Salt

Timings

Ideally, start this a few days ahead of time to give time for defrosting and marinading.

Recipe

  1. Season duck generously with salt. Place fresh rosemary sprig on the meat side (not skin side!), and vacuum seal. You can seal more than one together.
  2. Place is 130*F water bath for between 45m and 4hrs.
  3. Remove duck breast from bag, and dry thoroughly with paper towels. If you want to save the rendered duck fat, put it in the fridge and collect it the next day!
  4. Place the duck, breast skin side down, on a cold skillet and turn on the heat to medium. Once it heats up, turn heat down. Once fat is sufficiently rendered and the skin looks brown and tasty, you’re done.
  5. Transfer to a cutting board, and allow to rest for 5 minutes skin side up! The skin should crisp up in this step.
  6. Slice breasts into 1/2 inch strips and serve.