Medium Rare Sous Vide Duck Breast
Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...
Pro-level cooking techniques made simple.
Ingredients for 2
2 duck breasts
1/4 cup (59 mL) olive oil
4 sprigs thyme
Pre-sear the duck breasts (skin-side down) in a white-hot pan for 1-2 minutes.
Seal in a bag with the olive oil and thyme, and cook at 135 °F (57 °C) for 2 hours.
Sear the duck again (skin-side down) for 1-2 minutes in a white-hot pan. Rest for a minute then slice.