Sous Vide Duck Breasts
D'Artagnan | Yield: Serves 2
Cooking duck breasts sous vide ensures evenly medium-rare results and a buttery texture. Here’s a basic recipe using our exclusive Rohan duck breasts which are perfectly portioned for one per person. You can add your favorite fresh herbs or other aromatics to the vacuum bag, if desired.
- 2 Rohan Duck Breasts
- Coarse salt & freshly ground black pepper
- Heat a water bath to 135 degrees F.
- Pat duck breasts dry with paper towel. Season with salt and pepper. Vacuum and seal duck breasts in a sous vide cooking bag. Cook duck breasts in the water bath for at least one hour, but no longer than 4 hours.
- Remove the duck breasts from the vacuum bags and discard the liquid. Using a sharp paring knife, score the duck skin in ½” intervals, only cutting through the fat, not the meat. Season skin side with salt. Heat a dry skillet over medium-high heat. Place the duck breasts, skin side down, in the pan and cook until fat renders and skin is evenly browned, about 3 to 5 minutes. Turn the duck breasts and sear on the meat side, about 30 seconds more.
- Allow duck breasts to rest on a cutting board about 5 minutes before slicing and serving.