Duck Breast

Dry Brined Duck Breast pre & post seared served with duck fat fondant potatoes, crispy brussel sprouts and cherry, balsamic, red wine emulsion using duck fat.

Author

Greg Mountain

Prep Time: 00:30

Recipe Time: 01:30

Temperature : 133F / 56.1C

Ingredients

• Kosher salt
• Fresh Ground Pepper
• Garlic Powder
• 2 duck breasts

Directions

1. Lightly Score fat side of breasts
2. Dry brine overnight with salt, pepper garlic.
3. Pre-sear duck breasts. Start with a cold pan and slowly increase heat to medium/medium low to render duck fat. Reserve duck fat for side dishes or later use.
4. Bag duck breasts using water immersion method or vacuum sealer
5. Sous vide at 134F for 90-120 minutes. Remove from bath and pat dry.

Finishing Steps

1. Post sear using the same method as before. Sear until skin is crispy a golden brown. Be careful not to sear at too high a temperature to prevent skin from burning. Reserve duck fat for future use.
2. Slice and serve.