CookPal AI
Sous Vide Duck Breast

Sous Vide Duck Breast

Cost $20, save $15

Source: Recommended by CookPal

  • 70 Min
  • 2 Servings
  • $20

INGREDIENTS

  • Protein

    • 2 (8 ounce) boneless duck breast halves, skin on

  • Spices

    • 🧂 Salt to taste
    • Ground black pepper to taste
    • 2 teaspoons fresh thyme leaves

  • Oils

    • 1 teaspoon vegetable oil

STEPS

1

Cut shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. Season skin sides with salt, meat sides with salt, pepper, and thyme. Place into a resealable plastic bag, squeeze out air, and seal. Refrigerate for 1 hour.

2

Fill a large Dutch oven with water and heat to 135°F (57°C). Monitor temperature with candy thermometer. Add a silicone hot pad to prevent bag contact with the pan.

3

Place sealed plastic bag into Dutch oven. Cook, occasionally moving the bag and keeping the temperature at 135°F, for 1 hour.

4

Remove duck breasts from the plastic bag, pat dry, and season skin sides with salt.

5

Heat oil in a skillet over high heat. Cook duck breasts skin-side down until fat renders and skin is golden, about 5 minutes. Flip and cook the other side for 1 minute. Let rest for 2 minutes before slicing.

NUTRIENTS

Per 1 serving

🔥

177

Calories

  • 19
    Protein
  • 0
    Carbs
  • 11
    Fats

💡 Ensure the water temperature remains steady at 135°F for perfect sous vide cooking.Pat the duck breasts dry before searing for crispier skin.Serve sliced duck breast with a side of vegetables or a light sauce for a complete meal.