Succulent duck breast sliced revealing juicy interior with crispy golden skin

Quick & Easy Sous Vide Duck Breast with Crispy Skin

Name: Quick & Easy Sous Vide Duck Breast with Crispy Skin
Prep time: 65 min
Cook time: 5 min
Total time: 70 min
Yield: 2
Cuisine: French
Ingredients: 2 piece Duck breasts with skin, fresh, trimmed of excess fat; 1 tsp Salt, preferably kosher salt for even seasoning; 0.5 tsp Freshly ground black pepper; 2 sprig Fresh thyme (optional) for aroma and flavor; 2 clove Garlic cloves, crushed (optional) for extra flavor; 1 tbsp Cooking oil with a high smoke point (e.g., vegetable oil)

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medium

5 min

Nutritional value per serving

Calories450kcal

Carbs0.5gram

Fat35gram

Protein30gram

Ingredients

Quantity

Duck breasts with skin, fresh, trimmed of excess fat2 piece
Salt, preferably kosher salt for even seasoning1 tsp
Freshly ground black pepper0.5 tsp
Fresh thyme (optional) for aroma and flavor2 sprig
Garlic cloves, crushed (optional) for extra flavor2 clove
Cooking oil with a high smoke point (e.g., vegetable oil)1 tbsp

This Quick & Easy Sous Vide Duck Breast recipe is perfect for home cooks looking to make restaurant-quality duck with minimal effort and maximum flavor. Using the sous vide technique ensures the duck breast is cooked evenly to perfect tenderness without the risk of overcooking. The crispy skin finish adds a delightful texture contrast. This recipe costs approximately $15 (USD), €14 (EUR), £12 (GBP), or ₹1170 (INR) for the ingredients and delivers a satisfying 450-kcal per serving meal. Suitable for a medium complexity level and takes 1 hour 10 minutes in total, making it ideal for a special weeknight dinner. Food safety is emphasized, with correct cooking temperatures and handling practices explained to keep you and your family safe.

Preparation instructions

Prepare the Duck Breasts

1Pat the duck breasts dry very well using paper towels. Dry skin is essential for crispiness. Score the skin gently in a diamond pattern, being careful not to cut into the meat. Season both sides generously with salt and black pepper. This step helps flavor the duck deeply.

Seal the Duck in Vacuum Bag

2Place the seasoned duck breasts into a vacuum seal bag or an airtight ziplock bag. Add the thyme sprigs and crushed garlic cloves to the bag for added aroma. Vacuum seal the bag or use the water displacement method to remove air if using a ziplock. Proper sealing helps the duck cook evenly.

Set Up Sous Vide and Cook

3Preheat your sous vide water bath to 58°C (136°F) for medium-rare duck breast, which is the recommended safe internal temperature for duck. Place the sealed bag into the water bath, ensuring it is fully submerged. Cook the duck for 1 hour. The water temperature and time will cook the meat evenly and safely.

Remove and Dry Duck Breasts

4After 1 hour, remove the bag from the water bath. Take the duck breasts out of the bag and pat them dry thoroughly again to remove excess moisture. Drying helps achieve crispiness when searing.

Sear to Crisp the Skin

5Heat the cooking oil in a skillet over medium-high heat. When hot, place the duck breasts skin-side down. Sear for 2-3 minutes until the skin is golden-brown and crispy. Flip and sear the flesh side for 30 seconds. Do not overcook; the sous vide already cooked the duck perfectly.

Rest and Serve

6Transfer the duck breasts to a cutting board and let them rest for 3-5 minutes. Resting redistributes the juices inside making the meat juicy. Slice against the grain and serve immediately.

Cooking Tips

1Ensure the duck breast skin is very dry before searing to achieve maximum crispiness.

2You can adjust the sous vide temperature between 54°C (129°F) for rare and 62°C (144°F) for medium-well according to your preference.

3Use a cast iron skillet for better heat retention during searing if available.

4Store cooked duck breasts in the fridge for up to 3 days or freeze for up to a month, reheat gently.

Equipment Needed

Sous vide immersion circulator or sous vide cooker
Large pot or container for water bath
Vacuum sealer or ziplock bags
Heavy bottom skillet or cast iron pan
Tongs
Paper towels
Sharp knife

Shopping List

[ ] Duck breasts (2 pieces) - approx. $12
[ ] Kosher salt - approx. $1
[ ] Freshly ground black pepper - approx. $1
[ ] Fresh thyme (optional) - approx. $1
[ ] Garlic cloves - approx. $0.50
[ ] Vegetable or other high smoke point oil - approx. $1

Tips:

Choose duck breasts with skin on and good fat coverage for the best flavor and crispiness.
Use fresh herbs and garlic if possible for more aromatic results.

FAQ

What is the safe internal temperature for duck breast using sous vide?

The recommended safe internal temperature for duck breast when cooked sous vide is 58°C (136°F) for medium-rare, which is safe to eat and keeps the meat juicy and tender.

Can I use frozen duck breasts for sous vide cooking?

Yes, you can sous vide frozen duck breasts. Just add about 30 minutes extra cooking time to ensure they are fully cooked through.

How can I get the skin crispy after sous vide?

After sous vide cooking, pat the duck breasts very dry and sear skin-side down in a hot pan with a little oil for 2-3 minutes until the skin is golden and crispy.

Is it necessary to use a vacuum sealer?

A vacuum sealer is ideal for sous vide as it removes air, but you can also use a ziplock bag with the water displacement method to press out air before sealing.