The Effortless Sous Vide Cookbook by Carey Copeling

Author:Carey Copeling
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2018-02-20T16:00:00+00:00

DUCK BREAST

Prep time: 15 MINUTES | Cook time: 1 HOUR, 30 MINUTES | Finishing time: 5 MINUTES | 144°F (62°C)

The key to a delicious duck breast is ensuring the fat is rendered properly and the skin is nice and crispy, which is why in this recipe it gets seared twice. Though this recipe is simple, duck pairs beautifully with many different flavors including orange, maple, lingonberry, plum, and rosemary. You can try each of them out; just add to the sous vide bag after searing the duck breast. 2 SERVINGS

2 boneless duck breasts, skin on

Sea salt

Freshly ground black pepper

3 fresh thyme sprigs

2 juniper berries, crushed (optional)

1 bay leaf

1. Set your sous vide circulator to 144°F (62°C).

2. Place the duck on a cutting board, skin-side up, and score the skin in a crosshatch pattern with a sharp knife, being careful not to cut through the fat into the meat.

3. Heat a cast iron pan over medium-high heat for 2 minutes. Place the duck skin-side down in the pan and sear until the skin is a rich golden brown, about 5 minutes. Use a spatula to press the duck breasts down gently to ensure the skin sears evenly. Remove the duck from the pan and reserve any rendered fat.

4. Liberally season the duck breasts with salt and pepper. Add the duck, thyme, juniper berries (if using), bay leaf, and reserved rendered fat to a food-safe bag and seal using your vacuum sealer or the water displacement method. Place the sealed bag in the water bath and cook for 1 hour, 30 minutes.

5. Heat a cast iron pan over high heat for 3 minutes. Remove the duck from the bag, place it skin-side down in the pan, and sear until the skin is rich golden brown, about 5 minutes, pressing down to ensure an even sear.

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