Sous Vide Spiced Honey Duck Breast
Chef Nicole is our Content Development Chef at Anova Culinary, devoted to help making your sous vide recipe dreams come true and writing informative blog posts to aid you along the way. She attended culinary school at Ecole Ritz-Escoffier at the Ritz Hotel in Paris, Fra ...
Ingredients for 4
2 6 - 8oz boneless duck breasts
¼ tsp cinnamon
¼ tsp smoked paprika
¼ tsp chipotle chile pepper or cayenne pepper
1 tsp honey
Salt & pepper to taste
Set your Precision Cooker to 57.2C/135F. Remove duck from package and pat dry with paper towels. Gently score the skin in a crosshatch pattern without cutting into the actual flesh. Sprinkle with salt.
Heat up a frying pan over high heat until a drop of water immediately sizzles upon it. Place the duck skin-side-down into the hot pan and let sit until it turns a gentle golden brown, approximately 3 - 4 minutes. Remove from pan and set on surface for further seasoning.
In a small bowl, mix the cinnamon, smoked paprika, and chipotle chili powder until well-blended. Equally divide mixture across the two duck breasts, making sure to season both sides. Additionally season with a pinch more salt and freshly ground pepper.
Place the duck breasts into a ziplock bag and add the teaspoon of honey. Squeeze as much air out as possible and/or vacuum seal, and submerge the duck into the prepared bath for 1 - 3.5 hours.
Finishing Steps - Stovetop
Remove from the bath and take breasts out of the bag. Gently pat dry again and prepare your frying pan for the finishing sear.
Once a drop of water sizzles in the pan, add the duck breast to the pan to sear. Place skin-side-down for an 1 - 2 minutes. Flip to also sear the meaty side, and leave for 30 seconds. Remove from pan and let rest for 10 minutes. Slice, serve, and enjoy!