Sous Vide Duck Breast Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Nov. 4, 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.
Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Photo by Kenny

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Oct. 2, 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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: 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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Nov. 26, 2012
This was delicious and easy. One hour in water did the trick. Let it rest uncovered to get a crispy crust.
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Photo by Carl
Reviewed: 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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog

Reviewed: Jun. 24, 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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like
Reviews | Photos | Recipes | Menus | Blog



 
ADVERTISEMENT
Go Pro!

In Season

It’s Ghouls’ Night Out
It’s Ghouls’ Night Out

Get cute n’ creepy recipes to feed all your little monsters.

Allrecipes Cooking School
Allrecipes Cooking School

It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.

Football Food for the Win
Football Food for the Win

All the game-day eats you need to crush the tailgate competition.

Related Videos

How to Make Duck Sous Vide

See Chef John’s stovetop technique for making duck breasts “sous vide.”

Duck Breast and Puree

Learn how to make a dish served with orange-spiced leek and sweet-potato puree.

Sous Vide New York Strip Steaks

See a great technique for cooking tremendously juicy steaks on your stovetop.

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States