Sous Vide Duck Breast
Cooking time: 45 minutes
2 Duck Breasts (1 inch / 25mm)
3 T / 40g duck fat
Kosher Salt and Black Pepper, to taste
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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.
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.
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.
Once target temperature is reached, place duck into circulating water bath set to 57°C/135°F and cook for 45 minutes.
Remove the bag from the water bath and let sit on the counter for 10 minutes.
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.