Servings: people
Sous Vide Duck Breast
Try this tender and juicy duck breast next time duck is on the menu! Perfectly pink and full of flavor. The easiest way to achieve a perfect result!
Equipment
- Chef'S Knife
- Sous Vide
Ingredients
- 2 pcs. Duck Breast
- Salt and Pepper from the grinder
- 28.4 gram Duck Fat optional
- Ghee alternatively duck fat or a mixture of butter and oil
Instructions
- Start by scoring the skin of the two breasts diagonally.
- Season them with a good amount of pepper and a little salt.
- Vacuum seal the breasts. Feel free to add 1 tablespoon of duck fat per breast before vacuuming them.
- Cook the breasts in the sous vide/water bath at 58 degrees Celsius (136 degrees Fahrenheit) for 2 hours.
- Take the meat out of the bag and dry it thoroughly - either with a dishcloth or paper towels. The meat juice can be used to make sauce.
- Place fat in a smoking hot pan. You can use ghee, duck fat, or a 1:1 mixture of butter and oil.
- First, fry the duck breasts for 3 minutes on the skin side.
- Then turn the breasts and give them 1 minute on the meat side.
- Serve immediately, preferably in a preheated ovenproof dish.