Sous Vide Duck Breast Recipes
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
SOUS VIDE DUCK BREAST
Steps:
- Clean duck breasts then rub on all ingredients. Cover and chill in the fridge for 2 hours. Rinse off spices and place duck breasts in a Ziploc bag, remove air and seal it.
- Add water in the Instant Pot up to 8 cup mark.
- Leave the lid open, turn on power and press "Keep warm" button. After 20 minutes, place the Ziploc bag in the water bath for 35-40 minutes.
- Remove the bag from the water and pat dry duck breasts.
- Sear skin side of duck breasts in a non-stick frying pan with 1 tablespoon vegetable oil at medium-high heat until golden.
- Turn over and cook for another 20 seconds.
- Slice the cooked duck breasts and serve with apricot sauce.
- Apricot sauce: mix apricot and sugar in a small pot, bring to boil on high heat then simmer 5 minutes at low heat. Serve and Enjoy!
SOUS VIDE DUCK CONFIT RECIPE
Steps:
- Set up an immersion circulator and preheat the water bath to 155°F (68°C).
- Season duck all over with salt and pepper. Rub garlic onto the meaty side of each leg and set a thyme sprig on top. Slide duck legs into vacuum bags and seal according to vacuum-sealer manufacturer's instructions. Alternatively, seal duck legs in a zipper-lock bag using the water displacement method ,
- Remove duck from water bath and transfer to refrigerator to chill. The duck can be kept refrigerated within the sealed bag for up to 1 week.
Nutrition Facts : Calories 205 kcal, Carbohydrate 1 g, Cholesterol 105 mg, Fiber 0 g, Protein 25 g, SaturatedFat 3 g, Sodium 416 mg, Sugar 0 g, Fat 11 g, ServingSize Makes 4 duck legs (serving 4; see note), UnsaturatedFat 0 g
SOUS VIDE DUCK BREAST
Steps:
- Set up Sous Vide water bath for 136 degrees.
- Score breast skin on the cross hatch, deeply, but not all the way to the meat.
- Sear duck breasts skin side down until much of fat is rendered and skin is well browned.
- Seal breasts and sous vide at 136 for 90 minutes.
- Remove breasts from bags and save juices for sauce. Sear breasts again until well browned, drain., lightly tent to retain heat
- Pour out all fat. Add stock, wine, herbs, and cherries. Boil down to a thick sauce, smashing or pureeing cherries.
- Slice and serve immediately with sauce.
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- Add water to the sous vide container or a large pot, set the Sous Vide Precision Cooker to 135°F (57°C). This is my preferred doneness with medium-rare meat, and if you’d like to cook it more or less, follow the temperate guide in the post above.
- Score Duck Breasts: Place the breast on a cutting board skin side up. Using a sharp knife, score the skin in 1/2 inch intervals with a crosshatch (diamond) pattern. (Be sure to cut through the fat, but not the meat.)
- Season the breast: Season the skin side with salt only. Then flip the breast, and season the flesh side with salt and pepper.
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- Start by combing the thyme, smoked paprika, salt, and pepper. Rub the spices on the outside of the chilled duck breasts. Place the duck skin side down in a cold pan and turn the heat on medium high.
- Let the duck brown for 3 minutes or until it starts to render out some fat. Seal the duck up in a plastic bag and cook the breasts in a water bath at 131℉ for 1-1/2 to 2 hours.
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- Rinse duck breasts and pat dry with paper towels. Place on a cutting board, skin side up. Use a sharp knife, score the skin with even strokes. Don’t cut through the meat.
- Heat a cast iron skillet over high heat and pre-sear the skin side for 2-3 minutes. No need to add any oil. The duck breasts will produce enough fat.
- Add thyme and garlic into the skillet, flip the breasts, sear the meat side for another minute. Let the fresh thyme and garlic toast in the duck fat at the same time.
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