This sous vide duck breast recipe is made without a sous vide cooker! You just need a heavy-duty plastic bag, a Dutch oven, and a candy thermometer.
Preparation Time
10 mins
Cooking Time
1 hr 10 mins
Total Time
1 hr 20 mins
Calories
177 Calories
Recipe Instructions
Step 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 with salt, then generously season meat with salt, pepper, and thyme. Place into a heavy-duty resealable plastic bag, squeeze out all the air, and seal. Refrigerate for 1 hour.
Step 2
Fill a large Dutch oven about 2/3 full with water and place over medium heat; heat to 135 degrees F (57 degrees C). Attach a candy thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Place a silicone hot pad into the bottom of the pot to keep the plastic bag from contacting the bottom of the pan.
Step 3
Place the sealed plastic bag into the Dutch oven. Cook, moving the bag around occasionally and adjusting the heat as necessary to maintain the temperature at 135 degrees F (57 degrees C), for 1 hour.
Step 4
Remove duck breasts from the plastic bag and pat dry. Generously season skin with salt.
Step 5
Heat oil in a skillet over high heat. Cook duck, skin-side down, in the hot skillet until fat renders and skin is golden brown, 5 minutes. Flip and cook until lightly browned on the other side, about 1 minute; meat should still be pink in the center. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let rest for 2 minutes before slicing.
