Sous-Vide Duck Breast

Duck breast, best enjoyed medium rare, is a perfect fit for sous-vide cooking. Thanks to its thick skin, duck can be seared more gently after its bath without the risk of overcooking the interior, unlike steak.

Steamed greens, such as broccolini, make a great side dish. Mushrooms also pair well, especially if they’re sautéed in the rendered duck fat.

Ingredients: #

• boneless skin-on duck breast
• salt
• black pepper
• honey & balsamic vingear reduction (optional, for serving)

Instructions: #

1. Liberally salt the duck breast on both sides. Let rest on a wire rack in the fridge for at least 1 hour, or up to overnight.
2. Heat water to 54°C, ideally using a sous-vide immersion circulator.
3. Remove the duck breast from the fridge, and rinse off the salt.
4. Season the duck breast with black pepper on the non-skin side.
5. Slice a crosshatch pattern into the skin, being careful not to cut into the meat.
6. Seal the duck breast in a vacuum bag. Use a zipper bag if you don’t have a vacuum sealer, but ensure to remove as much air as possible.
7. Submerge the bag in the water bath. Ensure the breast is fully submerged. Cook for 2-4 hours.
8. Remove the breast from the bag, and pat it dry. Sear it gently in a cast iron skillet over medium heat, skin side down, until the skin is crispy and golden brown, about 5 minutes. Use tongs to hold the breast upright and on its sides to sear the skin/fat along the edges as well. Finally, flip the breast over and sear the non-skin side until barely coloured, about 30 seconds.
9. Remove the breast from the skillet. Let it rest for 5 minutes, then slice it thinly (about 1 to 1.5 cm thick) against the grain.
10. Serve with a drizzle of the honey & balsamic vinegar reduction if desired, or with a tart jam or sauce.