Sous Vide Duck Breast

1. 1

   Set up Sous Vide water bath for 136 degrees.

2. 2

   Score breast skin on the cross hatch, deeply, but not all the way to the meat.

3. 3

   Sear duck breasts skin side down until much of fat is rendered and skin is well browned.

4. 4

   Seal breasts and sous vide at 136 for 90 minutes.

5. 5

   Remove breasts from bags and save juices for sauce. Sear breasts again until well browned, drain., lightly tent to retain heat

6. 6

   Pour out all fat. Add stock, wine, herbs, and cherries. Boil down to a thick sauce, smashing or pureeing cherries.

7. 7

   Slice and serve immediately with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.