Duck Breast
Shop Sous Vide Accessories
Precision® Cooker Accessories
Experience next-level sous vide cooking.
Ingredients for 1
2 Duck Breasts
4 sprigs rosemary
2 sprigs tarragon
Olive oil
Grain mustard
Red wine vinegar
Maple syrup
Salt and pepper
Directions
-
Step 1
Set your Anova Sous Vide Precision Cooker to 131.0ºF / 55.0ºC.
-
Step 2
Season duck breasts with flaky sea salt on skin side and salt and pepper on other side.
-
Step 3
Sear on skin side in a hot pan for approx one minute until golden brown.
-
Step 4
Place in vacuum bag with two sprigs of rosemary and one sprig of tarragon per breast.
-
Step 5
Cook at specified temperature/timing.
-
-
Step 0
Remove from bag, take off herbs and pat dry.
-
Step 1
Put heavy bottomed pan on high heat.
-
Step 2
Whilst pan coming to temperature make a basic dressing with 2 tsp olive oil, 1 tsp grain mustard, 1 tsp maple syrup, half tsp red wine vinegar.
-
Step 3
Add a little more salt to duck skin and sear with a little butter and oil until skin is crispy and meat is sealed.