Sous Vide Duck Breast


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 Oreg ...

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Recipe Temp 130 F / 54.4 C
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Pair your favorite poultry with your precision cooker and reap the benefits of sous vide cooking.

Ingredients for 2

  • 2 duck breast, skin-on

  • Kosher Salt


  • Step 1

    Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC

  • Step 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.

  • Step 3

    Remove duck from pan, pat dry, and place in resealable ziplock or vacuum bag. Sous vide for 90 minutes.

    • Finishing Steps

    • Step 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.

    • Step 2

      Slice and serve!

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130 F / 54.4 C Recipe Temp
Recipe Time
Prep Time