Sous Vide Duck Breast

Copyright © 2012 PolyScience; Recipes by Joe Strybel









Cooking time: 45 minutes
Serves: 2

2 Duck Breasts (1 inch / 25mm)
3 T / 40g duck fat
Kosher Salt and Black Pepper, to taste

For more information on food safety, please click here.

Step One:
Set the temperature on your Sous Vide Professional™ to 57°C / 135°F, with rear pump flow switch closed and front flow switch set to full open.

Step Two:
Season the duck breast with salt and pepper, place in a bag with duck fat and vacuum seal. Make sure that all ingredients are cold. If necessary, place the bag with the duck breast and fat in an ice bath.

Step Three:
Seal portion to desired vacuum. For duck, a vacuum of 90-95% is optimal.

After it is sealed, place the bag on the counter with skin side down. Shape the duck breast so the skin side is flat and the duck breast looks plump. This will ensure that you will get even color on the skin side when you render the fat.

Step Four:
Once target temperature is reached, place duck into circulating water bath set to 57°C/135°F and cook for 45 minutes.

Step Five:
Remove the bag from the water bath and let sit on the counter for 10 minutes.

Step Six:
Remove the duck from the bag and place it skin side down in a pan on medium heat and render out as much of the fat as you desire. Flip and sear the meat side for no more than 60 seconds. Slice and serve.


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