Pink-Blush Duck Breast With Crispy, Crackling Top, Done Home Sous-Vide Style

1. 1

   Score duck breast, then rub sea salt and pepper all over. Sprinkle some fresh thyme if you have.

2. 2

   Keep in an airtight plastic bag and leave it in the fridge for one hour.

3. 3

   Set up water in a heavy pot and bring water temperature to 55 degrees C or 135 degrees F. Place thermometer to monitor and regulate. Keep in between 55-60 C or 135-140 F.

4. 4

   Place bag of duck breast into water. It should sink if there is no air bubbles in the bag.

5. 5

   Cook for an hour, maintaining the same temperature range.

6. 6

   Remove and pat very dry.

7. 7

   Apply a second time of salt and pepper.

8. 8

   Place breast, skin side down, on a hot grill pan and cook for 5 minutes to get crispy, golden brown skin that crackles.

9. 9

   Turn it over to find the most beautiful duck breast and cook for another 1 minute.

10. 10

    Remove and serve with fresh greens.

No additional tips available.