Sous Vide Ginger-Garlic Duck Breasts

Cooking duck breasts in the Anova Precision Cooker means that they'll be perfectly cooked every time — no more dried out, chewy meat. To finish the duck, I like sear the skin using the cold-sear method. I put the cooked, dried breasts skin-side down in a cold skillet. Then I place the skillet over high heat and let the skin brown slowly. This step helps to render the fat, crisp the skin, and keep the meat at a perfect medium-rare. I like to serve these ginger and garlic duck breasts with broccoli, stir-fried in the rendered fat.

Author

Kate Itrich-Williams

Prep Time: 00:20

Recipe Time: 02:00

Temperature : 135F / 57.2C

Ingredients

• 2 (6-ounce) boneless duck breasts
• Kosher salt and freshly ground black pepper
• 1-inch piece fresh ginger, peeled and thinly sliced
• 2 cloves garlic, thinly sliced
• 1 1/2 teaspoons sesame oil

Directions

1. Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).
2. Season duck breasts with salt and pepper. Place in a zipper lock or vacuum seal bag with the ginger, garlic, and sesame oil. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place the bag in the water bath and set the timer for 2 hours.

When the timer goes off, remove the bag from the water bath.

1. Remove the duck from the bag and pat dry. Discard ginger, garlic, and cooking liquid.
2. Place duck breasts in a cold non-stick or cast iron skillet, skin side down. Place the pan over high heat. Cook the duck breasts, skin side down, until the skin is browned and crisp, pressing them flat with a spatula. Flip breasts and cook for 30 seconds on the meat side.
3. Transfer to a cutting board and let rest for 5 minutes. Slice into thin pieces and serve with the side of your choice.