Sous Vide Crispy Skin Duck Breast

There is nothing quite as delicious as a piece of perfectly cooked crispy skin duck breast. The key to this recipe is pre-rendering the duck skin to remove excess fat and help develop that crispy texture after sous viding.
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Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Course Dinner
Servings 2 people
Calories 115 kcal



For Sous Viding the Duck Breast

  • 2 each Duck Breast skin on
  • 1 tsp Kosher Salt
  • 10 turns Fresh Cracked Pepper
  • 1 tbsp Unsalted Butter or Olive Oil, for sous vide cooking
  • 1 sprig Fresh Thyme
  • 1 each Garlic Clove whole, skin on, crushed

For Crisping the Duck Skin

  • 1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil
  • 1 tbsp Unsalted Butter or Olive Oil for basting
  • 1 pinch Fleur de sel



Calories: 115kcalCarbohydrates: 3gProtein: 1gFat: 12gTrans Fat: 0.5gCholesterol: 31mgSodium: 1185mgPotassium: 78mgFiber: 1gSugar: 0.04gVitamin A: 402IUVitamin C: 1mgCalcium: 29mgIron: 1mg

(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)