Sous Vide Duck Breast Recipe
Sous Vide Duck Breast Recipe
Description
Sous vide, which means “under vacuum” in French, also known as low-temperature long time cooking.
This is a method of cooking in which food is placed in a plastic bag, cooked in a water bath for longer than usual cooking times, and much lower than usual temperature.
I love this technique because it makes your food perfect, tender, juicy, and impossible to overcook.
Ingredients
Preparation
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First, start with scoring your duck breasts. Place them on a cutting board, skin side up. Using a sharp knife score the skin in a diagonal direction.
Sear your breasts in a nonstick pan without adding any oil, first skin side for a couple of minutes, flip them and sear for another minute.
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Put one or two duck breasts in a plastic bag (depends on how big your bag is) adding thyme, garlic cloves, salt, and pepper.
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Seal them using a vacuum sealer. If you don’t have one, you can use Ziploc bags. You just put your food and the marinades in the bag.
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Place it in the water bath, make sure everything below the zip line is covered by water.
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Step:5
You can see how all the air comes out of the bag and seal the bag. Place the “sous vide” in a big pot that’s large enough to hold enough water for your sealed bags.
Heat it to 136 ℉. When it is ready, lower all your bags into the pot and make sure that all your food is completely underwater. Cook for 1 hour 30 minutes.
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After you are done, remove all your duck breasts from the plastic bags. Put your nonstick pan back onto the stove, make it very hot.
Seal the breasts for a couple of minutes until sizzling and flip and cook the other side until they are brown.
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Step:7
- Slice the breasts into strips and serve immediately.
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Step:8
Bon Appetit!
