Sous Vide Ginger-Garlic Duck Breasts
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Ingredients for 2
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
Set the Anova Sous Vide Precision Cooker to 135ºF (57ºC).
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.
Remove the duck from the bag and pat dry. Discard ginger, garlic, and cooking liquid.
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.
Transfer to a cutting board and let rest for 5 minutes. Slice into thin pieces and serve with the side of your choice.