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 ...
Ingredients for 2
2 duck breast, skin-on
Set your Anova Sous Vide Precision Cooker to 130ºF / 54.4ºC
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.
Remove duck from pan, pat dry, and place in resealable ziplock or vacuum bag. Sous vide for 90 minutes.
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.
Slice and serve!