SOUS VIDE DUCK BREAST
How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's so very true, and produced what my wife and I agreed was the best duck breast we've ever had.
Provided by Chef John
Categories Meat and Poultry Recipes Game Meats Duck
Time 2h15m
Yield 2
Number Of Ingredients 4
Steps:
- Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. The cuts should only barely cut into the skin and fat; don't cut into the meat. Season skin sides with salt. Generously season meat sides with salt, black pepper, and thyme.
- Place duck breasts in a heavy-duty resealable plastic bag, squeeze out all air, and seal. Refrigerate for 1 hour.
- Fill a large Dutch oven about 2/3 full with water. Bring water to 135 degrees F (57 degrees C) over medium heat. Attach a candy or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Place a silicone hot pad into bottom of the pan to keep the plastic bag from contacting the hot bottom of the pan.
- Place plastic bag containing duck breasts in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 135 degrees F (57 degrees C). Cook for 1 hour, moving the bag around occasionally and maintaining the temperature.
- Remove duck breasts from plastic bag and pat dry. Generously season skin sides with salt.
- Heat vegetable oil in a skillet over high heat. Place duck breasts with skin sides down in skillet and cook until fat renders and skin is golden brown, 5 minutes. Turn breasts over and cook until lightly browned and meat still pink in the center, 1 minute. Let duck breasts rest for 2 minutes before slicing.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 0.2 g, Cholesterol 105.4 mg, Fat 10.7 g, Fiber 0.1 g, Protein 19 g, SaturatedFat 2.6 g, Sodium 142.7 mg
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Zcy Ara
[email protected]This was a great way to cook duck breast. I will definitely be using this recipe again.
Hadiar Ali
[email protected]I would definitely make this again, but I would make a few changes to the recipe.
Jejay Olee
[email protected]Overall, I thought this was a good recipe. The duck breast was cooked well, but the skin could have been crispier.
Oku Gabriel
[email protected]This recipe was too complicated for me. I ended up overcooking the duck breast.
mahesh Ramachandra
[email protected]The duck breast was a little too fatty for my taste.
Mpho Vilakazi
[email protected]I followed the recipe exactly, but my duck breast turned out a little dry. I'm not sure what I did wrong.
Kevin Ranks ug
[email protected]This was a great recipe for a special occasion dinner. The duck breast was very impressive.
mebratu bogale
[email protected]I'm not a huge fan of duck, but I really enjoyed this dish. The sous vide method made the meat very tender.
Salar Ali
[email protected]This recipe was a bit more involved than I expected, but it was worth it. The duck breast was cooked perfectly.
Ida Brown
[email protected]I've made duck breast many times before, but this was by far the best. The sous vide method really made a difference.
Tahmir Boloch
[email protected]The crispy skin on the duck breast was the best part! I loved the combination of textures.
Gamer Master1234
[email protected]The duck breast turned out so tender and juicy. I was really impressed with how easy it was to cook using the sous vide method.
Josephine Sanchez
[email protected]This was my first time trying sous vide duck breast, and it was amazing! The meat was cooked to perfection, and the skin was crispy and flavorful. I will definitely be making this again.