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Sous Vide Duck Breast

Rated as 4.83 out of 5 Stars
56k

"How about a simple, almost foolproof, stovetop sous vide method that requires no special equipment? Too good to be true? Well, I'm happy to report it's so very true, and produced what my wife and I agreed was the best duck breast we've ever had."
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Ingredients

2 h 15 m servings 177
Original recipe yields 2 servings

Directions

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  1. Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. The cuts should only barely cut into the skin and fat; don't cut into the meat. Season skin sides with salt. Generously season meat sides with salt, black pepper, and thyme.
  2. Place duck breasts in a heavy-duty resealable plastic bag, squeeze out all air, and seal. Refrigerate for 1 hour.
  3. Fill a large Dutch oven about 2/3 full with water. Bring water to 135 degrees F (57 degrees C) over medium heat. Attach a candy or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Place a silicone hot pad into bottom of the pan to keep the plastic bag from contacting the hot bottom of the pan.
  4. Place plastic bag containing duck breasts in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 135 degrees F (57 degrees C). Cook for 1 hour, moving the bag around occasionally and maintaining the temperature.
  5. Remove duck breasts from plastic bag and pat dry. Generously season skin sides with salt.
  6. Heat vegetable oil in a skillet over high heat. Place duck breasts with skin sides down in skillet and cook until fat renders and skin is golden brown, 5 minutes. Turn breasts over and cook until lightly browned and meat still pink in the center, 1 minute. Let duck breasts rest for 2 minutes before slicing.

Nutrition Facts


Per Serving: 177 calories; 10.7 0.2 19 105 143 Full nutrition

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Reviews

Read all reviews 16
  1. 18 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was delicious and easy. One hour in water did the trick. Let it rest uncovered to get a crispy crust.

Most helpful critical review

Did anyone notice the video says 1 hour in the water, yet the recipe says 2 hours???? What did the 3 reviewers do - recipe or video. I'm in the middle of this and have settled on 1.5 hours in th...

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This was delicious and easy. One hour in water did the trick. Let it rest uncovered to get a crispy crust.

I'm a big duck fan and gave this technique a try and the end result was superb. I did the cooking on an electric range that was very challenging. A gas range would have made it much easier, but ...

This recipe was one of the best things I have ever made. I made a small portion of an asian 'spicy orange sauce' from another recipe here on this website (orange chicken) and drizzled it over t...

Duck came out perfect! I did exactly as Chef John said to do, and it came out beautifully. Thank you for the tricks!

I haven't cooked duck breast in years, but my son wanted to taste it. I used this technique. It was Perfectly cooked! This was so easy to do.

i love duck, but had never made it and i was very nervous since duck is one of those meats that has to be just right. it turned out perfectly. it took time, but was very simple and delicious a...

Absolutely wonderful. Used 12oz breasts and cooked for almost 2 hours between 56 and 58 C.

Mclarty, since you never bring the water temperature above 135°F you can cook it in that temperature of water for three days it will never over cook. It can't cook past the temperature the wa...

So excited about this new cooking technique. Both the duck and peach sauce came out perfectly. Thank you chef John!