- Sous Vide Duck Ingredients For the Sous Vide Duck
- 1 duck breast
- salt
- pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground ancho chilli powder
- sous vide bag
- vac pack machine
- water bath
Sous Vide Duck
John Barton
30th July 2011
Sous Vide Duck
Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give the following sous vide duck recipe a try? I decided to go with simple seasonings so I used some cumin and ancho powder with salt and pepper. Then I cooked it at 135°F / 57.2°C for a few hours.Once the duck was done cooking I removed it from the water bath. Because I love a crispy exterior I quickly chilled the sous vide duck in a ½ ice - ½ water bath and refrigerated them. Then when I seared them I had more time to develop the crust without cooking the middle of the duck any further.Once it was seared I cut the sous vide duck into 1/2" slices and served it with some carrots and pea pods fresh from our garden. The peas and carrots were blanched in boiling water until tender and quickly chilled. I served the vegetables cold with some good olive oil drizzled over them and some smoked Maldon salt.
Ingredients
Method
Sous Vide Duck Directions Pre-Bath
Preheat the water bath to 135°F / 57°C.
Salt and pepper the duck and sprinkle with the cumin and ancho chile powder. Place the duck in the sous vide pouch and seal. Place in the water bath and cook the sous vide duck for 2 to 4 hours.
Finishing the Sous Vide Duck
When the sous vide duck is done cooking remove it from the water bath and cool in a ½ ice - 1/2 water bath until chilled. Refrigerate until you are ready to sear and serve it.
Pre-heat a pan to medium-high heat when you are ready to eat.
Remove the sous vide duck from the pouch and pat dry. Score the duck fat in a diamond pattern. When the pan is heated place the duck in it and sear it, turning every few minutes until the duck has a nice crust on it and is heated through.
Remove from the heat and serve.
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