INFO
Very nice way to do duck breast, goes well with [Butter Carrots (Sous-Vide)](Butter Carrots Sous Vide.md) or [Sweet Potatoe (Sous-Vide)](Sweet Potatoe Sous Vide.md)
Details
Ingredients
- 1 Duck Breast
- 1 Twig of Thyme
- Salt & Pepper
- Optional: Duck Fat
Method
- Heat the water to 67 °C
- Dry the duck breat
- Salt & Pepper
- Add the twig of thyme
- Vacuum and seal the bag
- Place into the hot bath for 35 mn
- Place a pan to heat up with a tad of duck fat - medium heat (use butter if you do not have duck fat)
- Sauté the breat for 60 seconds or so on each side
Note: As I have a single circulator and bath, I prep the veggies ahead of time, after they are cooked, I chill the bag into ice water then store in the fridge. When the meat is ready, I take the bag out, and immerse it a couple minute into the hot bath, then sauté the veggies
Quick View
| Sous-Vide | |
|---|---|
| Serve | 1 |
| Preparation Time | 5 mn |
| Cooking Time (sous-vide) | |
| Cooking Time (traditional) | 35 mn |
| Temperature | 67 °C |
| Authors | Pascal Crausaz |
| Special | 1 Quart Heat-Seal Storage bag Vacuum Sealer Circulator |