Sous Vide Duck Breast Recipe - Allrecipes.com
Sous Vide Duck Breast Recipe
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How to Make Duck Sous Vide
See Chef John’s stovetop technique for making duck breasts “sous vide.” See more
  • READY IN hrs

Sous Vide Duck Breast

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    5 mins
  • COOK

    1 hr 10 mins
  • READY IN

    2 hrs 15 mins

Directions

  1. 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.
  2. Place duck breasts in a heavy-duty resealable plastic bag, squeeze out all air, and seal. Refrigerate for 1 hour.
  3. 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.
  4. 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.
  5. Remove duck breasts from plastic bag and pat dry. Generously season skin sides with salt.
  6. 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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 04, 2012

I'm a big duck fan and gave this technique a try and the end result was superb. I did the cooking on an electric range that was very challenging. A gas range would have made it much easier, but I heartily recommend this.

 
Most Helpful Critical Review
Jun 28, 2013

Did anyone notice the video says 1 hour in the water, yet the recipe says 2 hours???? What did the 3 reviewers do - recipe or video. I'm in the middle of this and have settled on 1.5 hours in the water. I will comment & rate again.

 

9 Ratings

Nov 26, 2012

This was delicious and easy. One hour in water did the trick. Let it rest uncovered to get a crispy crust.

 
May 26, 2013

Duck came out perfect! I did exactly as Chef John said to do, and it came out beautifully. Thank you for the tricks!

 
Sep 27, 2014

Finally a great way to cook duck. This was one of the best recipes we have tried. We were fortunate to have been able to use fresh duck that was processed that morning, never refrigerated or frozen. The meat stayed very juicy.

 
Oct 02, 2013

i love duck, but had never made it and i was very nervous since duck is one of those meats that has to be just right. it turned out perfectly. it took time, but was very simple and delicious and i loved the peach sweet and sour sauce too. And for the person confused about it saying it takes 2 hours to prepare but 1 to cook, that includes the 1 hour it is refrigerating with the seasonings.

 
Sep 25, 2013

This recipe was one of the best things I have ever made. I made a small portion of an asian 'spicy orange sauce' from another recipe here on this website (orange chicken) and drizzled it over the sliced duck as you can see in the picture and it was FANTASTIC!

 

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Nutrition

  • Calories
  • 177 kcal
  • 9%
  • Carbohydrates
  • 0.2 g
  • < 1%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 10.7 g
  • 16%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 19 g
  • 38%
  • Sodium
  • 259 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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