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Crispy Skin Sous Vide Duck Breast

Crispy Skin Sous Vide Duck Breast
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Learn how to achieve perfectly crispy skin on your sous vide duck breast with our step-by-step guide. Elevate your cooking game today!

Ingredients

Scale
  • 2 duck breast filets (225 g)
  • 1 teaspoon (5 ml) sea salt
  • 1 teaspoon (5 ml) black pepper

Instructions

  1. Immerse your sous vide device in a water container and adjust the temperature to 130 degrees Fahrenheit to warm the water. For different doneness levels, check the sous vide temperature guide provided earlier.
  2. With a sharp blade, create a crisscross design on the duck’s fat layer.
  3. Apply sea salt and black pepper to both sides of the duck breast, pressing them into the meat, and place the duck in a vacuum-sealed or air-removed resealable bag using the water displacement technique.
  4. Submerge these bags entirely into the sous vide bath; consider using sous vide clips or weights to prevent them from floating.
  5. After the duck breast has cooked in the sous vide for 2-4 hours, take the bag out of the water and extract the duck breasts from the bag.
  6. Pat both sides of the duck dry with a paper towel. Sprinkle salt on the skin side to help it become crispy.
  7. Lay the duck skin side down in a cool skillet and then increase the heat to medium-high.
  8. Cook until the skin turns a golden brown color and becomes crunchy.
  9. Allow the duck to rest for five minutes before slicing it for serving.

Notes

  • Enhance the flavor by adding a sprig of fresh thyme or rosemary in the vacuum-sealed bag before cooking the duck breast sous vide.
  • Add a touch of sweetness with a sprinkle of brown sugar or honey on the duck breast before searing in the skillet.
  • Give a citrusy twist by squeezing fresh lemon or orange juice over the duck breast right before serving to brighten up the dish.

Nutrition

Find it online: https://sousviderecipe.com/crispy-skin-sous-vide-duck-breast/