Sous Vide Duck Breast is a triumph. Perfectly cooked meat and amazing flavours. This dish is easy to make and you can add creativity with the combination of flavours you use to compliment the duck. The basic technique of Sous Vide is really easy to master. The one thing I have learned is to always pack the meat into individual bags. If you try to incorporate too many breasts into one bag the cooking time becomes too long and the meat doesn’t absorb the flavours. It is important to note that after quickly frying, skin side down, please let the meat rest before serving. I also like to save the cooking liqueur from the bag. Whilst you meat is resting, use it to deglaze the pan and add a little cornflour to thicken. Makes a great sauce.
If you like Duck Breast as much as we do, try our other duck recipes:
Glazed Duck Breast | Honey and Soy Splendour |
Duck with Bok Choi | Full of Eastern Promise |
Spicy Duck Curry | Mouth Watering Temptation from Kerala |
Sous Vide Duck Breast with Honey and Citrus
Brush the duck breasts with honey before cooking and add some orange or lemon zest to the bag.
Sous Vide Duck Breast with Honey, Ginger and Soy
Brush the breast liberally with a mix of Soy Sauce, grated ginger and honey.
Sous Vide Duck Breast with Spices
You could also try adding liquorish, cinnamon or star anise to the bag.
Sous Vide Duck Breast
Duck breasts benefit from being cooked sous vide as no moisture is lost during the cooking process resulting in tender, delicious meat. The skin can either be removed before cooking or crisped in a pan afterwards. Cooking duck breast sous vide also means that it can be cooked in advance and reheated when necessary making it perfect for a dinner party.
- 2 duck breasts
- 1 teaspoon of olive oil per bag
- Salt and pepper to taste
Preheat the water bath to 58°C
Score the duck skin with a sharp knife (this makes sure the fat renders and makes the finished dish look very professional)
Lightly season the duck breasts and place in individual vacuum bags with a little olive oil and any additional flavours you may want to add, then seal
Place the bags in the preheated water bath to cook for 45 minutes
If not using immediately, cool in iced water and reserve in the fridge until needed
When ready to serve, heat a non-stick frying pan over a medium heat and fry skin-side down until crisp
Please note it is essential to rest the meat for at least five minutes before serving
Because of the richness of the duck you need a good crisp wine to cut through the flavours. We served a Villebois Prestige Sauvignon Blanc. Classic, refined and dry. This luxurious drop has all the sophistication and character of a Sancerre. Except it’s not. Because that would be illegal. Grab yourself a hunk of creamy goats cheese, some posh crackers, and go wild. Available from Naked Wines