Duck Breast sous-vide
Achieve perfect doneness every time
1 each Duck Breast
15 gram Butter, Unsalted
1 ea Thyme Sprigs
1. Place your Immersion Circulator on your desired cooking vessel and preheat a water bath to 1 SS^F / 57.2?C. 2. Score the duck skin in a cross hatch pattern. Take care not to cut too deep. The uts need only to break the skin. This will help excess fat to render out from the breast during the cooking and searing steps, it will also help the breast to maintain its shape as it cooks. 3. Place the duck breast, butter and thyme in a vacuum pouch and vacuum seal it. 4. Place the vacuum pouch in the water bath and cook the duck breast for 2 hours and 54 minutes to pasteurize it to the core. 5. Once the cooking time has elapsed, remove the vacuum pouch from the water bath and dry the duck breast completely. Season the duck breast with kosher salt. 6. To sear the duck breast, preheat a pan over medium-high heat. When you feel a strong radiant heal from the pan, add a thin film of oil to the pan. When the oil begins to "shimmer" or look watery, carefully place the duck breast in the pan. Once you begin to see a dark brown form around the bottom of the breast and the skin has crisped to your liking, flip the breast over and cook the underside for thirty seconds. 7. Remove the duck from the pan and allow it to rest for a moment before slicing and serving.