Duck Breast

Author

Thien Tran

Prep Time: 00:00

Recipe Time: 00:45

Temperature : 140F / 60C

Ingredients

• 1 duck breast
• 1 spring of thyme
• Salt and pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 60ºC / 140.0ºF
2. The USDA recommends cooking duck breasts to an internal temperature of 77°C to ensure that any harmful bacteria are killed, but since we prefer the meat medium-rare, we cook it to only 58°C. To our taste, that yields the perfect degree of doneness

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