This simple recipe for sous vide duck breasts teaches you everything you need to know about how to get amazing results every single time!
If you’re looking for a straightforward, step-by-step recipe for how to prepare duck breasts in the sous vide, you’ve come to the right place. This is such an easy way to impress your friends and family without putting in a lot of hard work. Duck breasts with seared skin are tender, juicy and succulent, and the crispy skin is packed with flavor.
Best of all, when you cook your duck breasts using the sous vide method, you know they’ll come out perfect every single time!
How to Make Sous Vide Duck Breasts
equipment and tools
(I’ve included affiliate links to the exact brands I used)
- Sous vide immersion circulator
- A container for the water
- A gallon-size freezer bag
- Kitchen tongs
- Optional: sous vide magnets or weights (you might not need them for this recipe, but they never hurt)
- Optional: A bag clip (note: if your water vessel has a lid, you might not need a bag clip)
Score the skin in a crosshatch pattern, taking care not to cut through the meat itself. This will help the fat render and crisp up after the duck finishes cooking in the sous vide. Season with salt.
Transfer the breasts to a gallon freezer bag and seal, removing as much air as possible. Make sure they’re in a single layer for even cooking. You can optionally attach insert weights or attach magnets. (I used sous vide magnets).
Slowly lower the bag into the water bath, using kitchen tongs to assist pressing the bag under the water. Once the bag is almost fully submerged, open one corner to release the remaining air, then reseal.
Cook for one hour.
One the meat has finished cooking, remove the bag. Remove the duck breasts from the bag and place on a paper towel-lined plate, lightly patting dry to remove excess water (this will help the fat render and crisp up). Let the meat rest for 10 minutes.
Place duck breasts, skin side down, in a large, cold sauté pan. Turn the heat to low or medium-low. If you want to make sure the skin cooks evenly, you can press the duck against the pan using a second, smaller skillet (or hold it in place with a spatula).
After about 5 minutes, the fat should start to sizzle and render. Adjust the heat as needed, pouring out excess fat into a bowl occasionally (save it for future cooking!). Continue cooking until most of the fat has rendered and the skin is golden brown.
Let the meat rest for a few minutes, then slice and serve!
Sous Vide Duck Breast
- 2 - 4 duck breasts
- Kosher salt
- Ground black pepper
- Fill a large container with water. Using a sous vide immersion circulator, bring the water temperature to 131°F (55°C).
- With a sharp knife, score the duck breast skin in a tight crosshatch pattern, taking care not to slice into the flesh. Lightly season both sides with salt.
- Place the breasts in a single layer in a 1-gallon resealable freezer bag, pressing out as much air as possible and sealing the bag. Pressing the bag over the edge of a table can help remove the air. Clip weights or attach weighted sous vide magnets to the bottom of the bag to help weigh it down. If using magnets, you can also attach some near the top.
- Slowly lower the bag into the water bath until fully submerged, using kitchen tongs if needed to assist pressing it down. Once the bag is almost completely submerged, open one small corner to release any remaining air, then reseal the bag and clip it to the corner. (Note: If your container has a lid, you might not need the clip; simply fold the top of the bag over the edge and cover with the lid). If your container doesn’t have a lid, top with foil or plastic wrap to prevent water evaporation.
- Cook for 1 hour, then carefully remove the bag. Remove the duck, place on a paper towel-lined plate, and let rest for 10 minutes. Lightly pat both sides dry (this will help with the searing). Season with some additional salt (and optionally, pepper).
- Place duck breasts, skin side down, in a large, cold sauté pan. Turn the heat to low or medium-low. If you want to make sure the skin cooks evenly, you can press the duck against the pan using a second, smaller skillet (or hold it in place with a spatula). After about 5 minutes, the fat should start to sizzle and render. Adjust the heat as needed, pouring out excess fat into a bowl occasionally (save it for future cooking!). Continue cooking until most of the fat has rendered and the skin is golden brown.
- Transfer the duck to a cutting board, allow it to rest for 5 minutes, then slice and serve.