Sous Vide Duck Breast

Ingredients

• Servings: 2
• 2 (8 ounce) boneless duck breast halves, skin on
• salt and ground black pepper to taste
• 2 teaspoons fresh thyme leaves
• 1 teaspoon vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 10 mins

Ready Time: 2 hrs 15 mins


• cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. the cuts should only barely cut into the skin and fat; don't cut into the meat. season skin sides with salt. generously season meat sides with salt, black pepper, and thyme.
• place duck breasts in a heavy-duty resealable plastic bag, squeeze out all air, and seal. refrigerate for 1 hour.
• fill a large dutch oven about 2/3 full with water. bring water to 135 degrees f (57 degrees c) over medium heat. attach a candy or oil thermometer to the side of the dutch oven in order to monitor and maintain the water temperature. place a silicone hot pad into bottom of the pan to keep the plastic bag from contacting the hot bottom of the pan.
• place plastic bag containing duck breasts in the dutch oven, adjusting the heat as necessary to maintain the temperature at 135 degrees f (57 degrees c). cook for 1 hour, moving the bag around occasionally and maintaining the temperature.
• remove duck breasts from plastic bag and pat dry. generously season skin sides with salt.
• heat vegetable oil in a skillet over high heat. place duck breasts with skin sides down in skillet and cook until fat renders and skin is golden brown, 5 minutes. turn breasts over and cook until lightly browned and meat still pink in the center, 1 minute. let duck breasts rest for 2 minutes before slicing.