For enhanced flavor, consider adding a sprig of rosemary or a crushed garlic clove to the bag during the sous vide process. The key to crispy skin is ensuring the duck breast is completely dry before searing. Pat, and then pat again! Adjust the searing time according to your desired level of doneness. If you prefer a more well-done duck breast, sear for a slightly longer period.
Sous Vide Duck Breast
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PREP TIME10 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME2 hrs 25 mins
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SERVING2 People
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VIEWS94
Indulge in the exquisite tenderness of duck breast, perfectly cooked using a simplified sous vide technique. This recipe unlocks a restaurant-quality experience in your own kitchen, achieving unparalleled succulence and flavor without the need for specialized equipment.
Ingridients
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Nutrition
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Carbohydrate0 g
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Cholesterol105 mg
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Fiber0 g
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Protein19 g
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Saturated Fat3 g
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Sodium143 mg
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Duck: Score the duck skin: With a sharp knife, create shallow crosswise slashes across the skin of each duck breast, spacing them about 1/2 inch apart. Be careful to cut only into the skin and fat layer, avoiding the meat. Season generously on both sides with salt, pepper, and thyme. Place the duck breasts in a heavy-duty resealable plastic bag, removing as much air as possible before sealing. Refrigerate for at least 1 hour. (Prep time: 15 minutes + 1 hour chilling)
02
StepSet Up the Sous Vide: Fill a large Dutch oven approximately 2/3 full with water and place it over medium heat. Use a candy thermometer to monitor the water temperature, aiming for a consistent 135 degrees F (57 degrees C). Place a silicone hot pad at the bottom of the pot to prevent direct contact between the plastic bag and the hot surface.
03
StepSous Vide Cooking: Gently submerge the sealed bag containing the duck breasts into the water bath. Cook for 1 hour, ensuring the water temperature remains stable at 135 degrees F (57 degrees C). Occasionally move the bag around to ensure even cooking and adjust the heat as needed. (Cook time: 1 hour)
04
StepPrepare for Searing: Remove the duck breasts from the plastic bag and pat them thoroughly dry with paper towels. This step is crucial for achieving a beautifully crispy skin. Season the skin side generously with salt. (Prep time: 5 minutes)
05
StepSear the Duck: Heat the vegetable oil in a skillet over high heat until it's shimmering hot. Place the duck breasts skin-side down in the skillet and sear until the skin is deeply golden brown and exquisitely crispy, approximately 5 minutes. Flip the breasts and cook for another minute, just enough to lightly brown the other side while keeping the center pink and juicy. (Cook time: 6 minutes)
06
StepRest and Serve: Remove the duck breasts from the skillet and let them rest for 2 minutes before slicing thinly against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful final product. Serve immediately and enjoy! (Rest time: 2 minutes)
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Jovani Kozey
May 21, 2025I was intimidated by sous vide cooking, but this recipe made it so easy. The instructions were clear, and the results were amazing.
Orland Bogan
Jan 12, 2025The thyme adds a wonderful flavor to the duck. I also tried adding a pinch of smoked paprika for a little extra depth.
Deontae Rodriguez
Dec 29, 2024My family raved about this duck recipe! Thank you for sharing such a simple yet impressive method.
Liza Nitzsche
Dec 2, 2024I found that using a vacuum sealer instead of a plastic bag works even better for removing air and ensuring even cooking.
Callie Kovacek
Oct 3, 2024Make sure to score the duck skin properly; this is a critical step to render the fat and get that crispy skin.
Oral Satterfield
Sep 15, 2024I served this with a cherry sauce and it was a match made in heaven!
Donnell Frami
Sep 5, 2024This is the best duck breast I've ever made! The sous vide method ensures that the meat is perfectly cooked from edge to edge.
Kirk Runolfsdottir
Jul 25, 2024This recipe is a game-changer! The duck was so tender and juicy, and the skin was perfectly crispy. I'll never cook duck any other way.