Sous Vide Duck Breast



2 duck breasts
1/2 tbsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp thyme
1 tbsp butter

Before preparing the duck breasts, set up the sous vide machine according to the manual's instructions. On my machine, I set it for 129 degrees for 2 hours.


Take sharp knife and score the duck diagonally in one direction and then cross score in the other on the fat side. Be sure not to cut the meat as you score the fat. Sprinkle salt evenly on both sides.

Place each breast in a 1-gallon zip-loc bag or in a separate vacuum seal bag. Put 1/2 tbsp butter in each bag and seal. Make sure as much air is out of the bag as possible if not using a sealer.


Place both bags in the water when it is at 129 degrees. Allow to cook for two hours. When finished, remove breasts from bag and pat each piece dry. Sprinkle with remaining salt, pepper, garlic powder, and thyme on each side.


In an oiled (or buttered) cast-iron pan on medium to medium-high heat, place the duck breasts skin side down in pan. Allow skin to sear and crisp for 5 minutes. Turn over and sear for about another minute.


Remove from pan and let breasts rest for about 5 minutes. Slice each breast in a diagonal fashion. You will notice the duck should be about medium-rare temperature..


I served mine with roasted brussel sprouts and garlic mashed potatoes. For a bonus, I made an orange marmalade glaze with the drippings from each bag the breast was placed in. It was delicious!