Crispy Skin Wild Duck
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Precision® Cookers
Perfect results in a few simple steps.
Ingredients for 1
Three cloves garlic (sliced)
Three sprigs Rosemary
Duck
Sea salt
Black pepper
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 130.0ºF / 54.4ºC.
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Step 2
Season duck generously with salt and pepper. These started from frozen, so I gave a quick rinse to help the seasoning adhere.
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Step 3
Place in bag with sprigs of Rosemary and slices of garlic.
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Step 4
Vacuum seal and immerse in water bath
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Step 5
Cover cooler with foil to minimize evaporation.
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Step 6
Ice bath for 30 min.
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Step 7
Sear after icing or refrigerate for later.
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Cast Iron Sear
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Step 0
Discard rosemary from duck bag.
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Step 1
Add 3-4 tbsp olive oil to hot pan.
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Step 2
We had whole duck, so I cut them in half for better searing.
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Step 3
Sear duck on all sides, letting skin-side down go a bit longer to crisp.
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Step 4
Place seared duck on plate with paper towel.
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Step 5
I used residual oil with leftover garlic from duck to cook squash side. Remove squash from pan with slotted spoon.
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Step 6
Add reserved juice from bag to pan and heat until runs clear. Serve alongside meat.