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, ...

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There are a number of great ways to cook duck: you can roast it, confit it, wrap it in a pancake. But sometimes you just want a good medium-rare duck breast. This time and temperature yields perfectly pink, tender duck, and the pre-sear increases the crispiness of the skin.
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Pro-level cooking techniques made simple.

Ingredients for 2

  • 2 duck breasts

  • 1/4 cup (59 mL) olive oil

  • 4 sprigs thyme


  • Step 1

    Pre-sear the duck breasts (skin-side down) in a white-hot pan for 1-2 minutes.

  • Step 2

    Seal in a bag with the olive oil and thyme, and cook at 135 °F (57 °C) for 2 hours.

    • Finishing Steps

    • Step 0

      Sear the duck again (skin-side down) for 1-2 minutes in a white-hot pan. Rest for a minute then slice.

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134.6 F / 57 C Recipe Temp
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