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.
- Vacuum Sealer
- Vacuum Bag
- Chef Knife
- Paper Towels
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
- Add enough water to the sous vide container to ensure that the ingredients are fully submerged and the minimum quantity of water is reached. Complete set up by securing the circulator tower to the sous vide container.
- Using the ruler on the side of the snap weight, measure the thickness of your duck breast at its thickest section.Thickness: 1 inch Freshness: fresh Time: 1 hour, 30 minutes
- Choose your preferred doneness.Taste: Tender and juicy, warm center Temperature: 129.2 °F
- Remove any excess fat or connective tissue from the duck breast. Gently score the duck skin with a sharp knife every 1/4 inch. Make sure to only penetrate the skin and not the meat of the breast. Generously season the duck breast with kosher salt and fresh cracked black pepper.2 each Duck Breast, 1 tsp Kosher Salt, 10 turns Fresh Cracked Pepper
- Place the duck skin side down in a cold pan and set to a medium-high heat. Allow the duck fat to render from the duck breast for approximately 6 minutes until the skin is golden brown.2 each Duck Breast
- Place the duck breast in a vacuum bag along with olive oil or unsalted butter, garlic, and a sprig of thyme or rosemary.2 each Duck Breast, 1 tbsp Unsalted Butter or Olive Oil, for sous vide cooking, 1 each Garlic Clove, 1 sprig Fresh Thyme
- Using the vacuum sealer, make sure that the duck is completely sealed and that any excess air has been removed from the bag.
- Secure the snap weight to the bottom of the vacuum bag before carefully lowering it into the sous vide container. Secure the vacuum bag by inserting the bag clip into the rack.
- Allow the duck breast to sous vide for the duration of the given cooking time.
- Once the duck breasts have finished cooking, carefully remove the duck breast from the water bath.
- After removing the duck breast from the vacuum bag, thoroughly dry the skin with a paper towel. Place a sauté pan over high heat and add high-temperature cooking oil. When the oil begins to smoke, lightly place the duck breast skin side down into the pan. After searing for approximately 1 minute, add the butter and aromatics for basting. Spoon the aromatic butter over the duck breast for an additional 30 seconds or until the skin is golden brown and crispy. Remove from the heat.1 tbsp High Temperature Oil: canola oil, grape seed oil, avocado oil
- Using a pair of tongs, transfer each piece of duck to a paper towel-lined tray or plate.
- For easy slicing, we suggest placing the duck breast skin side down on a cutting board. This makes for easy slicing while keeping the skin intact.
Nutrition PER SERVING
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.)