Sous Vide Duck Breast with Calamansi Butter Sauce
Bea Mendoza is an #anovafoodnerd from Las Vegas who loves food, travel, and sous vide. As a nursing student, Bea admits that studying takes up the bulk of her time, and cooking at home can be difficult for her to fit into her routine. With Anova, it’s easy for her to ...
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Edge-to-edge perfection. No skill required.
Ingredients for 2
2 duck breasts
1 tsp ground coriander
1 tsp ginger powder
1 tsp garlic powder
salt + pepper to taste
Calamansi butter sauce:
1 tbsp butter
1 sprig thyme
1 clove garlic, minced
1 small shallot, minced
3 tbsp calamansi juice
Juices from bag
Set Anova Sous Vide Precision Cooker to 134°F / 56.7°C.
Score skin in a cross-hatch pattern and season duck with coriander, ginger, and garlic powder. Seal in a vacuum bag or a re-sealable freezer bag.
Place in water bath and cook for 2 hours.
Stovetop Finishing Steps
Heat oil on a pan to medium heat and place duck skin side down until the skin is rendered and crispy. Flip and sear the other side for 1 minute.
Use the same pan for the sauce - add the juices from the bag into the pan. Add garlic, shallots, thyme, calamansi juice, and butter and simmer until thickened.
Slice duck, and drizzle sauce over to serve.