Get started now
All recipes

Sous Vide Duck Breast

Dinner 🍽️Lunch 🥪 French 🇫🇷 High-Protein 💪Low-CarbLow-SodiumGluten-FreeCarnivore 🥩Low-FODMAPHalal 🕌Comfort-FoodAnabolic Diet

Sous Vide Duck Breast delivers tender, rosy meat with beautifully rendered, crackling skin, perfumed by fresh thyme and a touch of black pepper. It’s finished with a hot pan sear for rich, savory depth and a restaurant-style texture, ideal for an elegant dinner or date night. Serve it sliced after a brief rest to showcase the juicy interior.

  • Prep10 mins
  • Cook1 hr 10 mins
  • Serves2
  • DifficultyMedium
Sous Vide Duck Breast
  1. 1

    Make several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart (the cuts should barely go into the skin and fat; do not cut into the meat). Season the skin sides with salt, then generously season the meat sides with salt, pepper, and thyme. Place into a heavy-duty resealable plastic bag, press out all the air, and seal. Refrigerate for 1 hour.

  2. 2

    Fill a large Dutch oven about two-thirds full with water and set over medium heat; heat to 135 degrees F (57 degrees C). Attach a candy thermometer to the side of the Dutch oven to monitor and maintain the water temperature. Put a silicone hot pad on the bottom of the pot to keep the plastic bag from touching the bottom of the pan.

  3. 3

    Place the sealed plastic bag in the Dutch oven. Cook for 1 hour, moving the bag occasionally and adjusting the heat as needed to keep the temperature at 135 degrees F (57 degrees C).

  4. 4

    Remove the duck breasts from the plastic bag and pat them dry. Generously season the skin sides with salt.

  5. 5

    Heat oil in a skillet over high heat. Place the duck breasts skin-side down in the hot skillet until the fat renders and the skin is golden brown, 5 minutes. Turn the breasts over and cook until lightly browned and the meat is still pink in the center, 1 minute. Let rest for 2 minutes before slicing.