Sous Vide Duck Breast

Anova Culinary

Pair your favorite poultry with your precision cooker and reap the benefits of sous vide cooking.

Author

Cole Wagoner

Cole Wagoner developed a deep appreciation and high expectations for the quality of food during his years living in Portland, a city with some serious food game. When Cole met the girl of his dreams, he followed her across the country from his beloved home state of Oregon, to a small town in Alabama. The only thing missing seemed to be the glorious abundance of grub he’d previously enjoyed, which took a bit more of a drive to find in his new neck of the woods. So began Cole’s journey for the perfect kitchen tool companion to help him recreate food experiences from the comfort of his home, while snapping epic food photos along the way, and that journey has ultimately landed him in the Anova Kitchen

Prep Time: 00:10

Recipe Time: 01:30

Temperature : 130F / 54.4C

Ingredients

Directions

  1. Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
  2. Heat a non-stick skillet over medium heat. Season duck with salt, and place skin side down in pan. Cook until skin is browned, and the pan has a good amount of rendered fat.
  3. Remove duck from pan, pat dry, and place in resealable ziplock or vacuum bag. Sous vide for 90 minutes.

Finishing Steps

  1. Heat the same pan from step 2 over medium-high heat. Remove the duck from bag, pat dry thoroughly. Place skin side down in pan and sear until skin is crispy and golden.
  2. Slice and serve!