This recipe produces restaurant quality experience for very little effort. If you own sous vide stick and you never made duck breasts recipe then you are missing out.

Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

AuthorPeterYields4 ServingsCategoryMeat, Poultry

Hey! But it's raw! No it's not duck meat is actually a red meat. That's miles away from chicken or turkey meat, it requires reaching 145F internally to be safe to eat, same as beef.

Therefore also in our pasteurization table we threat this as beef, so it's a 2 hours minimum but as we know cooking it for 3-4 hours as also fine, as there is virtually no way to overcook meat, if anything it will only make it more tender. Duck breasts are sliced thinly and served with flour pancake.

Ingredients

Name: Sous Vide Duck Breast
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Ingredients: 500 g Duck Breast; Marinade; 1 tbsp Hoisin Sauce; 1 tsp Five Spice; ½ tsp Garlic Powder; ½ tsp Ginger Powder; ¼ tsp Ground Pepper; 1 tsp Salt; 3 g Star Anise; 1 Bay Leaf

500 g Duck Breast

Marinade

1 tbsp Hoisin Sauce

1 tsp Five Spice

½ tsp Garlic Powder

½ tsp Ginger Powder

¼ tsp Ground Pepper

1 tsp Salt

3 g Star Anise

1 Bay Leaf

sous vide duck breast Kachní Prsa Sous Vide

Directions

Preparation

Mix all ingredients for marinade together in to a paste.
Clean your duck breasts, get rid of any excess fat, pat them dry.
Distribute marination to the bottom (meat side) of the duck breast.
Carefully transfer in to vacuum seal bag and seal.

Marination

Rest in the fridge overnight or 24h.

Cooking

Remove from the fridge, and cook in sous vide bath on 130F for 2 to 3 hours.
Once your breast are cooked remove it from bag, pat it dry especially on skin side.
Clean the skin from any feathers. Make dense slices in to skin to allow it to render well.
Pan sear on hot skillet until skin is crispy.
Slice breast thinly and serve immediately with flour pancakes, julienne carrot and cucumber.