Easy Sous Vide Duck Breast

Easy Sous Vide Duck Breast

Sous Vide Duck

Cooking duck sous vide is amazing! What is great about it is helps to break down the fat, and cook the duck meat in a way that keeps it tender, locks in the moisture, and cooks to perfection every time.

If you are new to cooking sous vide then please read through our easy step-by-step method below or watch the video to see it live.

What is Sous Vide Cooking

Sous vide (pronounced souv-eed) in French means under-vacuum. It is a cooking technique where airtight food (protein, vegetables, etc) is cooked in a water bath and consistent temperature control. When a dish is cooked at a consistent temperature, and to a set temperature or time, perfect consistent results should happen every time.

Sous vide is growing in popularity with the rise and RISE of sous vide cooker machines available on the market.

Personally, I love using this cooking method so expect to see more sous vide recipes coming up.

Related Recipes: Sous Vide Wagyu Steak / Sous Vide Carrots and Hot Honey

Why we Love this Recipe

Easy – cooking sous vide duck breasts is pretty simple.

Consistent cooking results – cooking when temperature controlled means no wastage with overcooking.

Make ahead – I love that I can cook the duck ahead of time, chill quickly, and pan-fry and crisp up the skin when I am ready. A win in my books for sure!

The Ingredients

Jump to Recipe Card for Full List of Ingredients

Duck Breast – I use Luv-A-Duck duck breasts. Fresh duck breast is best. You can use wild duck or farmed. If you are going to sous vide whole duck, I recommend inserting a probe into the thickest part of the duck and sous vide and cook until a minimum of 54°C is reached before removing and browning the skin.

The sous vide temperature and timing are set for medium rare sous vide duck breast recipe which means that you cannot swap duck for chicken. Chicken breast is cooked at a higher temperature and varying temperatures according to size.

I have used fresh ginger and thyme in this recipe. You can add any aromats, or herbs you love. A duck marinade can be used. Try one of our sauces or marinades from our Asian duck breast recipes like Easy Duck Stir Fry or Chinese Cabbage Salad with Duck. Another classic duck hero is orange or star anise.

Duck Breast Sous Vide: Step-by-Step

Jump to Recipe Card for Cooking Method

Step 1. Score the duck skin and fat with a sharp knife at 1 cm (1/2 )inch intervals, careful not to cut into the breast meat. Season liberally with salt flakes.

Step 2. Place breasts into a cold cast iron pan over high heat. (Yes, it goes into the pan cold to begin with). Once the duck starts to sizzle, sear for 2-3 minutes. This is the pre-sear step to help render some of the duck fat. Transfer to a plate and chill for 30 minutes uncovered skin side up.

Step 3. Place the duck into a sous vide bag. Add duck fat, ginger, and thyme. Seal and chill until needed. Preheat sous vide bath to 57°C / 135°F. Place into the bath and cook 1 hr 45 min -2 hours (rare to medium rare).

Step 4. Heat a cast iron pan or skillet over high heat. Sprinkle liberally with salt. Remove duck breasts from the bag. Pat dry with paper towels. Drain the oil into a small bowl. Set aside to cool and keep for another use.

Step 6. Place a cast iron pan or skillet over high heat. Sprinkle the pan liberally with salt. When the pan is super-hot, pan-sear the duck until golden brown and the fat has rendered, about 2-3 minutes. (You can turn the duck and sear the meat-side for 1 minute if you like. Use a meat probe to check the internal temperature to your liking, see notes. Set aside to rest for 5 minutes before slicing).

Sous Vide Duck Breast on a brown and grey plate with greens to the side.

Tips for Success and FAQs

Thermomix Sous Vide Duck Breast (or Magimix)?

Sous Vide Thermomix recipes are becoming more popular. The sous vide cooking is very easy.

The TM6 has a setting for sous vide. If you have a TM5 then it is best to use a Blade Cover when sous vide cooking.

It is also recommended to add lemon juice to a bath of water in the mixer (enough to cover the steaks but do not go above the max line).

Preheat the mixer for 15 min/Sous Vide/55°C.
Place the sealed duck breasts into the mixer and cook; 1 hr 45 min/Sous Vide/55°C. This

To sous vide in the Magimix Cook Expert simply add 1.75l of water to the mixer. Heat to 55°C. Add the sealed bag into the bath and cook; speed 0/55°C/1 hr 45 min.

I don’t have a vacuum sealer appliance can I do it some other way?

You can by using what is called the water displacement method.
Place the seasoned duck breast into a ziplock bag (use a quality brand as cheaper ones may not withstand the heat) do not close just yet. Slowly lower the bag into a water bath and seal the bag once the air is removed.

Are there any tips for cooking duck breast from frozen?

Because the duck is scored and seared beforehand and the sous vide duck breast time and temperature are based on raw fresh duck breasts. I recommend you defrost the duck breast overnight.

Chinese cabbage salad on a blue plate with chopsticks.

Next Recipes to Try

Serve the sous vide duck breast with cauliflower rice, air fryer green beans, or with our Chinese Cabbage Salad and Aisan Ginger Glaze. Delicious!

And if you need a few more recipes to try…

Rougaille Saucisse (Sausage Rougail)

Easy Salmon Stir Fry

Easy San Choy Bow (Yuk Sung)

Watch Me Make It

Sous Vide Duck Breast on a brown and grey plate with greens to the side.

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Sous Vide Duck Breast

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This sous vide duck breast (with the BEST crispy skin) is incredibly tender and just melts in the mouth. Perfectly cooked without any fuss!
Course Main Course
Cuisine Australian
Diet Diabetic, Gluten Free
Recipe Category Low Carb
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 2 people
Calories 154kcal

Ingredients

  • 400 g skin-on duck breast 2 x 200g
  • Salt flakes
  • 2 tablespoons duck fat or olive oil
  • 1 knob ginger sliced into rounds, (5 cm / 2inch piece)
  • 3 sprigs fresh thyme

Instructions

CONVENTIONAL METHOD

  • Score the duck skin and fat with a sharp knife at 1 cm / 1/2 inch intervals, careful not to cut into the breast meat. Season liberally with salt flakes.
  • Place breasts into a cold cast iron pan over high heat. (Yes, it goes into the pan cold to begin with). Once the duck starts to sizzle, sear for 2-3 minutes. This is the pre-sear step to help render some of the duck fat. Transfer to a plate and chill for 30 minutes uncovered skin side up.
  • Place the duck into sous vide bag. Add duck fat, ginger, and thyme. Seal and chill until needed. Preheat the sous vide bath to 57°C / 135°F.
  • Place the sealed duck into the bath and cook for 1 hr 45 minutes -2 hours (rare to medium rare).
  • Remove duck breasts from the bag. Pat dry with paper towels. Drain the oil into a small bowl. Set aside to cool and keep for another use.
  • Place a cast iron pan or skillet over high heat. Sprinkle the pan liberally with salt. When the pan is super-hot, pan-sear the duck until golden brown and the fat has rendered, about 2-3 minutes. (You can turn the duck and sear the meat-side for 1 minute if you like. Use a meat probe to check the internal temperature to your liking, see notes. Set aside to rest for 5 minutes before slicing).

THERMAL METHOD

  • Follow steps 1-2 above. Place the duck into sous vide bag. Add duck fat, ginger, and thyme. Seal and chill until needed.
  • Insert blade cover. It is recommended to add lemon juice to the water in the mixer (enough to cover the food but do not go above the max line). Preheat mixer for 15 min/Sous Vide/57°C.
  • Place into mixer; cook 1 hr 45 min/Sous Vide/57°C.
  • (To sous vide in the Magimix Cook Expert simply add 1.75l of water to mixer. Heat to 57°C. Add sealed bag into bath and cook; speed 0/55°C/1hr 45 min).
  • Remove duck breasts from the bag. Pat dry with paper towels. Drain the oil into a small bowl. Set aside to cool and keep for another use.
  • Place a cast iron pan or skillet over high heat. Sprinkle the pan liberally with salt. When the pan is super-hot, pan-sear the duck until golden brown and the fat has rendered, about 2-3 minutes. You can turn the duck and sear the meat-side for 1 minute if you like. Use a meat probe to check the internal temperature to your liking, see notes. Set aside to rest for 5 minutes before slicing.

Video

Notes

Can I sous vide and sear later?
Yes, you can. Use the ice bath tip I added in the video. Once it comes out of the water bath, plunge the sous vide bags into a bath of iced water. Once chilled the duck can be stored in the fridge for up to 3 days. Remove from the fridge 20-30 minutes before frying to help bring it to room temperature.

Freezing – freeze duck breast raw or cooked in the sous vide bags. 

Defrosting – defrost in the fridge overnight before bringing to room temperature before searing.

INGREDIENTS

I use 190g duck breasts from Luv-A-Duck. Increase cooking time if required for a thicker cut.

SOUS VIDE DUCK INTERNAL TEMPERATURES

Perfect medium-rare breast; 130°F (54°C) 

Medium 140°F (60°C)

Well done 155°F (68°F) 

 
 

Nutrition

Serving: 1serve | Calories: 154kcal | Protein: 26g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 76mg | Potassium: 464mg | Calcium: 24mg | Iron: 3mg | Magnesium: 17mg | Net Carbs: 0g

The post Easy Sous Vide Duck Breast appeared first on Mad Creations Hub.

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