Recipe: Sous Vide Duck Breast

  By Jack Lawson    

December 10, 2020

Duck breast is the defintion of luxurious, buttery flavour. Sous vide is the perfect pairing that makes for juicy duck and crisp skin with double searing.

  • Prep: 10 mins
  • Cook: 1 hr 30 mins
  • Yields: 2 servings


2 duck breasts

1 sprig of thyme

1 sprig of rosemary

3 crushed garlic cloves, skin removed

salt and freshly cracked black pepper to taste


1Set your water bath to 144 degrees Fahrenheit for tender, juicy duck.

2While the water bath is heating use your sharpest kitchen knife to score the skin of the duck - make sure not to cut through to the skin!

3In a ripping hot pan sear skin side down for 2-3 minutes, flip and cook an additional 60 seconds.

4In a large, vacuum sealable bag combine the seared duck, aromatics, and salt and pepper to your taste.

5Cook the duck for 1 hour and 30 minutes.

6When finished, remove from the water bath and pat dry with paper towel - discard the cooking liquid and aromatics.

7In a non-stick skillet add the duck, skin side down, and press against the duck breast using something relatively flat - like the back of a hard spatula.

8Cook until the skin browns and the duck comes away from the pan without tearing.

9Let duck breasts rest for two minutes before slicing.

10Plate with mustard microgreens for garnish, and serve with your favourite salad or roast vegetables.

Duck pairs excellently with orange and citrus as well. Sherry is also a fine choice if you're looking to go a pan fried route. We would also suggest exploring grand manier as an option if you're looking to dial up that citrus blast to 11.


1 Review


February 10, 2021

Everything I’ve read says that you should not use raw garlic in your sous vide recipes because it doesn’t get got enough to reduce the risk of botulism. What are your thoughts on this? Using your lobster tail recipe tonight! Thanks!

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