Pink-blush duck breast with crispy, crackling top, done home sous-vide style
By: Extra Virgin Chef
Published: Tuesday, February 7, 2012 - 1:51am

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.

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.