Sous Vide Duck Breast

We have never tasted duck breast that was quite as juicy and tender as sous vide duck. Cooking duck breast sous vide is not only easier, but it also stops any juices from escaping during the cooking process, this results in a flavor that is unmatched by any other cooking method.

juicy sliced duck breast on a chopping board

Why sous vide?

Cooking duck breast sous vide is our preferred method because of the simplicity required to get exceptional results. Additionally, the duck can be cooked the night before and then simply crisped in the pan just before serving, this will yield a wonderfully cooked duck with minimal effort to serve.

juicy sliced duck in a side view to show crispy golden skin

Pan-frying

Once the duck is cooked, we pan fry the duck on the skin side to get crispy skin. Since the skin is so thick, this cook will not affect the cook of the meat which means we are left with a perfectly cooked duck with very crispy skin.

Can I leave the duck breast in the fridge overnight?

You absolutely can, you have two options when it comes to storing the duck. If you want to store it raw then we recommend seasoning it and sealing it in an air-tight bag as soon as possible. This will keep the duck breast fresh for longer. Please refer to the original packaging of the duck for guidance on how long it can be stored.
Additionally, you can cook the duck breast the day before. Once the sous vide is completed move the vacuum-packed duck to an ice bath to lower the temperature of the duck to avoid it continuing to cook. Once the duck breast has cooled, move it to your fridge. We recommend serving within 1-2 days of cooking. To serve the duck breast simply open the bag, dry the skin with a paper towel, and crisp in the pan for 5 minutes on medium heat.

What can I serve with duck breast?

Our personal favorite is to serve sliced duck breast on a bowl of noodles. However, you can also serve your duck breast with roast vegetables, potatoes, or salad.

a slice of duck breast held with chopsticks

Sous Vide Duck Breast

We have never tasted duck breast that was quite as juicy and tender as sous vide duck. Cooking duck breast sous vide is not only easier, but it also stops any juices from escaping during the cooking process, this results in a flavor that is unmatched by any other cooking method.

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Cuisine
Chinese

Servings
2

Calories
46 kcal

Prep time
5 minutes

Cook time
2 hours

Total time
2 hours 5 minutes

Ingredients

  • 1 duck breast
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper

Instructions

  1. Season the skin side of the duck breast with salt and the flesh side of the duck breast with salt and pepper.
  2. Vacuum pack the duck breast. If you don’t have a vacuum sealer, you can use a ziplock bag (see notes).
  3. 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.
  4. Pat down the duck with a paper towel until completely dry.
  5. 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.
  6. Let the duck stand for 5 minutes before serving.

Notes

  • 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.

Nutrition

  • Calories 46 kcal | 
  • Carbohydrates 0.2 g | 
  • Protein 7.3 g | 
  • Fat 1.6 g | 
  • Saturated fat 0.5 g | 
  • Cholesterol 28.1 mg | 
  • Sodium 175.9 mg | 
  • Fiber 0.1 g | 
  • Sugar 0 g |