Duck Breast
Sous vide duck breasts cook gently until rosy and tender, then crisp quickly in a skillet for rich meat and crackly skin.
Prep 10 min · Cook 2 hr 30 min · Total 2 hr 45 min · Makes 4 servings
Ingredients
- 4 boneless duck breasts
- Kosher salt and freshly cracked black pepper
Directions
- Sprinkle the duck all over with plenty of salt and pepper. For the cleanest, crispest result, set it on a plate and chill it uncovered overnight before you continue.
- Seal the duck breasts in vacuum bags. Lower them into a 130 degrees F (54 degrees C) water bath and cook for at least 45 minutes and up to 4 hours. Take the duck out of the bags, then pat it very dry with paper towels.
- Arrange the breasts skin side-down in a heavy-bottomed 12-inch non-stick or cast iron skillet, then put the pan over high heat. Once the duck begins to sizzle, about 2 minutes, turn the heat down to medium. Continue cooking, shifting and pressing the breasts so the skin stays in steady contact with the pan, until the skin is golden and crisp, about 5 minutes. Turn the breasts over and cook the other side just until it takes on a little color, about 30 seconds. Move the duck to a paper towel-lined plate and rest it for 5 minutes.
- Cut the breasts crosswise into 1/2-inch strips and serve.