🦆 Sous Vide Duck Breast 🦆
Ingredients:
- 2 duck breasts
- Salt and pepper, to taste
- 2-3 sprigs of fresh thyme (optional)
- 2 cloves garlic, crushed (optional)
- 1 tbsp olive oil (for searing)
Instructions:
1. Prepare the duck breast:
- Pat the duck breasts dry with a paper towel.
- Score the skin in a crisscross pattern, being careful not to cut into the meat.
- Season both sides generously with salt and pepper. You can also add the thyme and garlic for extra flavor.
2. Vacuum seal:
- Place the seasoned duck breasts in a vacuum-seal bag. If you’re using thyme and garlic, place them in the bag as well.
- Seal the bag using a vacuum sealer, ensuring it’s airtight. If you don’t have a vacuum sealer, you can use the water displacement method with a zip-top bag.
3. Sous vide cooking:
- Preheat your sous vide machine to 135°F (57°C)for a medium-rare result. You can adjust to 130°F (54°C) for rare or 140°F (60°C) for medium.
- Place the sealed duck breasts in the water bath and cook for 2 hours.
4. Sear the duck:
- Once the sous vide cooking is done, remove the duck breasts from the bag and pat them dry again.
- Heat a skillet over medium-high heat and add a small amount of olive oil.
- Place the duck breasts skin-side down in the skillet and sear for about 2-3 minutes until the skin is crispy and golden brown.
- Flip the breasts and quickly sear the meat side for about 30 seconds.
5. Rest and serve:
- Remove the duck from the skillet and let it rest for 5 minutes before slicing.
- Slice the duck breast thinly and serve with your favorite sides, like roasted vegetables or a fruit-based sauce.
Enjoy your perfectly cooked, tender, and juicy sous vide duck breast!