Wild Duck Breast Sous Vide with Grits

Wild game duck breast over cheese grits. Simple and delicious

Author

Dillon Bridge

Prep Time: 00:15

Recipe Time: 02:00

Temperature : 130F / 54.4C

Ingredients

• Hoover Sauce
• Soy Sauce
• Salt, pepper, garlic
• Butter
• Cheese grits

Directions

1. Season duck generously with salt, pepper and garlic. For best results, place duck in bowl and marinate with Hoover Sauce and Soy Sauce before seasoning. Let sit overnight before proceeding.
2. Seal duck in vacuum bags. Place in 130°F (54°C) water bath for at least 45 minutes and up to 4 hours. Remove from bags and dry thoroughly with paper towels
3. Place breasts skin side-down in a cast iron skillet and set over high heat until sizzling, about 2 minutes. Reduce heat to medium and cook, moving and pressing breasts to ensure good contact between skin and pan until golden brown and crisp, about 5 minutes. Flip and cook second side until barely colored, about 30 seconds. Transfer to paper towel-lined plate and allow to rest for 5 minutes. Serve and enjoy!
4. OPTIONAL: Use juice from the sous vide bag to create a sauce/gravy. Serve duck and sauce over cheese grits

Finishing Steps

1. Serve with cheese grits and a cold Blue Moon