Recipe by Chef John
"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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Watch video tips and tricks
2 (8 ounce)
boneless duck breast halves, skin on
salt and ground black pepper to taste
fresh thyme leaves
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.
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.
This was delicious and easy. One hour in water did the trick. Let it rest uncovered to get a crispy crust.
Duck came out perfect! I did exactly as Chef John said to do, and it came out beautifully. Thank you for the tricks!
This came out beautifully without any tweaks. Thanks for this new approach. I hope we soon see some more sous-vide recipes.
Delicious thanks ... More sous vide ideas please
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sous Vide Duck Breast
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 96
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