Sous Vide Duck Breast

🥘 Ingredients

• black pepper
• butter
  4 tbsp
• chicken stock
  1.5 c
• dry white wine
  1/2 c
• duck breasts
  5-6 ounces
• kosher salt
• orange juice
  4 tbsp
• orange zest
  1 tsp

🍳 Cookware

• vacuum sealer

1. 1

   Season duck breasts with kosher salt and black pepper .

   duck breasts: 5-6 ounces, kosher salt, black pepper
2. 2

   Seal duck in vacuum sealer or ziploc bags (using water displacement).
3. 3

   Cook sous vide at 130℉ for ⏱️ 45 minutes to ⏱️ 4 hours .
4. 4

   Remove from bags and dry thoroughly.
5. 5

   Place breasts skin side down in a skillet and set over medium-high heat until sizziling ( ⏱️ 2 minutes ).
6. 6

   Reduce heat to medium and cook, moving and pressing to ensure good contact with the skin.
7. 7

   Cook until skin is golden brown and crispy, about ⏱️ 5 minutes .
8. 8

   Flip and cook the second side until just colored, about ⏱️ 30 seconds .
9. 9

   Slice breasts crosswise into 1/2 inch strips.
10. 10

    Serve with a fruity sauce.
11. 11

    After searing duck, deglaze with dry white wine , scraping up brown bits.

    dry white wine: 1/2 c
12. 12

    Reduce until almost dry and only 1 or 2 tablespoons of wine remain.
13. 13

    Add chicken stock and reduce by half, until sauce is sticky and rich, about ⏱️ 2 minutes .

    chicken stock: 1.5 c
14. 14

    Remove from heat and stir in butter .

    butter: 4 tbsp
15. 15

    Add orange juice , orange zest , salt, and pepper to taste.

    orange juice: 4 tbsp, orange zest: 1 tsp