Pink-Blush Duck Breast With Crispy, Crackling Top, Done Home Sous-Vide Style

  1. Score duck breast, then rub sea salt and pepper all over. Sprinkle some fresh thyme if you have.
  2. Keep in an airtight plastic bag and leave it in the fridge for one hour.
  3. Set up water in a heavy pot and bring water temperature to 55 degrees C or 135 degrees F. Place thermometer to monitor and regulate. Keep in between 55-60 C or 135-140 F.
  4. Place bag of duck breast into water. It should sink if there is no air bubbles in the bag.
  5. Cook for an hour, maintaining the same temperature range.
  6. Remove and pat very dry.
  7. Apply a second time of salt and pepper.
  8. Place breast, skin side down, on a hot grill pan and cook for 5 minutes to get crispy, golden brown skin that crackles.
  9. Turn it over to find the most beautiful duck breast and cook for another 1 minute.
  10. Remove and serve with fresh greens.

duck breasts, salt, freshly ground black pepper, thyme

Taken from www.yummly.com/recipe/Pink-blush-Duck-Breast-With-Crispy_-Crackling-Top_-Done-Home-Sous-vide-Style-1666071 (may not work)

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