GingerRookes Duck Breast

Perfect tender and juicy crispy skin Duck Breast every time.

Author

Ginger Rookes

Sussex BBQ Take-Away / Sussex Street Food Finalist 2018/19/20 /@guildoffinefood Judge & Winner of three gold stars for our sauces.

Prep Time: 00:00

Recipe Time: 01:30

Temperature : 136F / 57.8C

Ingredients

• 2 Duck Breasts
• Salt
• Pepper
• Fresh herbs
• Garlic or wild garlic butter

Directions

1. Set your Anova Sous Vide Precision Cooker to 136ºF / 57.8ºC
2. Score the skin. Make sure you don’t cut into the meat but scoring the skin means better searing.
3. Pre-sear. This will help to render the fat. Sear the skin side 2-3 minutes or until golden brown. You don’t need to add oil to the pan. Add the garlic and thyme of any herbs you like and sear the other side for 1 minute.
4. Season the Duck Breasts put in a zip lock bag or vac pac.
5. Add to pre heated Anova water.

Finishing Steps

1. Sear the finished Duck Breasts skin side down. Get your pan really hot. Use a kitchen towel or oven glove to press down lightly on the Breasts to get an even sear. Once the skin is Brown Remove.
2. Enjoy.....serve the Breasts sliced like a pro.