Crispy Duck Breast - Cherry Reduction


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Put on your figurative fancy pants and cook a perfect duck breast with crispy skin to impress your friends and yourself - all while staying in the comforts of home. No fancy restaurant reservations required.
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Ingredients for 4

  • 2 - 14oz Moulard Duck Magret Duck Breasts - thawed, skin on

  • 3/4 tsp - Salt

  • 1/4 tsp - Garlic Powder

  • 1/8 tsp - Black Pepper

  • 1/2 cup - Cherries, halved and pitted

  • 1/4 cup - Chicken Stock

  • 1 tbsp - Strawberry Preserves

  • 1/2 tbsp - Lemon Juice

  • 1 Shallot, peeled and finely chopped

  • 1 tbsp - Butter

  • 1/4 cup - Red Wine


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 57.2ºC / 135.0ºF

  • Step 2

    Season thawed duck breasts on skinless sides with 1/4 tsp salt, 1/4 tsp garlic powder, and 1/8 tsp black pepper. Place into plastic bags in one layer.

  • Step 3

    Drop plastic bag into water bath when ideal temperature has reached 135F / 57.2C. Cook for 2 hours or more depending on thickness of duck breasts. Remove duck breasts from plastic bag and strain from the liquid produced during cooking which will be used later for the sauce.

    • Finishing Step - Stovetop Sear Crispy Skin

    • Step 0

      With a paper towel, pat dry the duck breasts on both sides. With a sharp knife, score the skin 1/4 inch deep into the fat of the duck breast, creating a 1/2 inch diamond pattern.

    • Step 1

      Heat an iron cast pan on the highest setting until it is screaming hot and starts to smoke. Gently lay the duck breasts into the dry pan with skin side down and let sear for 30 seconds. Turn the heat down to medium and let the fat render off the duck breasts for 4-5 minutes, or until there is no visible fat layer between the skin and the meat. Occasionally gently press the duck into the pan to evenly sear the skin.

    • Step 2

      Remove from pan and let rest for 5 minutes before slicing and serving.

    • Finishing Step - Cherry Reduction

    • Step 0

      In a small sauce pan, spoon 1-2 tbsps rendered duck fat from drippings produced during sous vide. On medium heat, saute shallots until translucent. Add cherries, chicken stock, lemon, strawberry preserves, 1/2 tsp salt and red wine and bring to a bubbling boil.

    • Step 1

      Continue to reduce the sauce until it has decrease by half in volume. Whisk in butter and remove from heat.

    • Step 2

      Pour sauce into a blender or use an immersion blender to process the sauce until smooth. Return to sauce pan to keep warm before serving.

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135 F / 57.2 C Recipe Temp
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