Pink-blush duck breast with crispy, crackling top, done home sous-vide style
Ingredients
2 duck breasts
Sea salt
Freshly ground black pepper
Fresh thyme
Preparation
1
Score duck breast, then rub sea salt and pepper all over. Sprinkle some fresh thyme if you have.
2
Keep in an airtight plastic bag and leave it in the fridge for one hour.
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
Place bag of duck breast into water. It should sink if there is no air bubbles in the bag.
5
Cook for an hour, maintaining the same temperature range.
6
Remove and pat very dry.
7
Apply a second time of salt and pepper.
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
Turn it over to find the most beautiful duck breast and cook for another 1 minute.
10
Remove and serve with fresh greens.
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About
Enjoy French cooking at home without investing in restaurant equipment.
This recipe has also been featured on Asian Food Channel.
Go to http://extravirginchef.blogspot.com/2012/02/best-duck-breast-in-world.html for a step-by-step photo tutorial.
Yield:
2
Added:
Tuesday, February 7, 2012 - 1:51am
