Duck Breast

Author

Luke Ball

Prep Time: 00:00

Recipe Time: 02:00

Temperature : 131F / 55C

Ingredients

• 2 Duck Breasts
• 4 sprigs rosemary
• 2 sprigs tarragon
• Olive oil
• Grain mustard
• Red wine vinegar
• Maple syrup
• Salt and pepper

Directions

1. Set your Anova Sous Vide Precision Cooker to 131.0ºF / 55.0ºC.
2. Season duck breasts with flaky sea salt on skin side and salt and pepper on other side.
3. Sear on skin side in a hot pan for approx one minute until golden brown.
4. Place in vacuum bag with two sprigs of rosemary and one sprig of tarragon per breast.
5. Cook at specified temperature/timing.

1. Remove from bag, take off herbs and pat dry.
2. Put heavy bottomed pan on high heat.
3. 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.
4. Add a little more salt to duck skin and sear with a little butter and oil until skin is crispy and meat is sealed.