Sous Vide Duck Breast
In our experience, duck breast cooked sous vide has consistently been the juiciest and most tender we’ve ever tasted. The sous vide method not only simplifies the cooking process but also perfectly seals in all the juices. This technique results in a flavor that’s simply unparalleled by any other cooking approach.
The Advantages of Sous Vide
We favor sous vide for duck breast due to its foolproof approach to achieving exquisite results. An added convenience is the ability to cook the duck the night before. Just a quick searing in the pan right before serving yields a duck that’s beautifully cooked and requires minimal effort.
Perfecting the Skin
After sous vide cooking, we pan-fry the duck breast skin-side down to achieve that coveted crispy texture. The thick skin allows for this without altering the perfect cook of the meat, leaving us with duck that’s impeccably cooked and boasts incredibly crispy skin.
Is it okay to refrigerate the duck breast overnight?
Definitely! There are two ways to store the duck. For uncooked storage, season the duck and seal it in an airtight bag as soon as possible. This keeps the duck fresh for an extended period, but always refer to the original packaging for specific storage guidelines. You can also cook the duck breast a day ahead. After sous vide cooking, cool the vacuum-packed duck in an ice bath to prevent further cooking. Once cooled, refrigerate it. It's best served within 1-2 days of cooking. For serving, just open the bag, pat the skin dry, and crisp it in a pan over medium heat for about 5 minutes.
What are some ideal accompaniments for duck breast?
We love pairing sliced duck breast with a bowl of noodles, which makes for a delightful combination. Alternatively, it goes well with roasted vegetables, potatoes, or a fresh salad.
Sous Vide Duck Breast
We've yet to encounter duck breast as succulent and tender as when it's prepared using the sous vide method. Not only does this technique simplify the cooking process, but it also perfectly seals in all the juices.
2 hrs 5 mins
1 duck breast
¼ teaspoon kosher salt
¼ teaspoon pepper
Season the skin side of the duck breast with salt and the flesh side of the duck breast with salt and pepper.
Vacuum pack the duck breast. If you don’t have a vacuum sealer, you can use a ziplock bag (see notes).
Place the vacuum-packed duck in a water bath at 134°F for at least 45 minutes and up to 2 hours. In this case, we recommend leaving the duck for 2 hours since the longer you leave the duck, the more the fat will render and the juicer it will become plus it will be easier to crisp in the pan.
Pat down the duck with a paper towel until completely dry.
Cook the duck on the skin side in a pan on medium heat for 5 minutes until the skin is crispy. Then flip it and cook it on the flesh side for 30 seconds.
Let the duck stand for 5 minutes before serving.
If you do not have a vacuum sealer, no worries! You can also use a ziplock bag. Start by placing the duck in the ziplock bag. Seal the bag but leave the last inch open. Slowly lower the ziplock back into a pot of room-temperature water. As you lower the bag, the water pressure will push out the air from the bag. Try to remove as much air as possible before putting the vacuum-packed duck in the water bath.
- Calories 46 kcal |
- Carbohydrate Content 0.2 g |
- Cholesterol Content 28.1 mg |
- Fat Content 1.6 g |
- Fiber Content 0.1 g |
- Protein Content 7.3 g |
- Serving Size 1 portion |
- Sodium Content 175.9 mg |
- Sugar Content 0 g |