January 21, 2019

Duck Breast

Recipe: Duck Breast Sous Vide

Duck Breast with Reduction Sauce
Serves 2 to 4 | Prep Time 10 minutes | Cooking Time 45 minutes


  • 2 duck breasts, skin on
  • Salt and Pepper to taste


  1. Score the duck skin. This step will facilitate rendering the thick layer of fat that sits right under the skin.
  2. Salt and pepper duck breasts generously and leave to rest in a plate uncovered in the refrigerator, overnight if possible. The salt will penetrate on the duck breast and allow it to dry a little bit, similar to dry aging a piece of good beef.
  3. Place in a sous vide bag, vacuum the air out and seal.
  4. Place in a water bath at 130F for 1 to 4 hours.
  5. Remove from the bag and sear in a very hot pan skin side down for a few minutes until the skin is nicely crisp and browned.
  6. Reduce the heat and allow to cook a couple of more minutes to allow for the fat to render. Do not overdo it or you risk the chance of drying out the meat as head will travel by conduction from the skin to the flesh.
  7. Flip and cook on the other side for 30 seconds to brown a little bit.
  8. Slice on the bias and serve with a sauce of your choice for example a nice wine reduction made with demi-glace (look for the recipe in this website .


Sous vide is a perfect technique to use when cooking duck breasts. The result is tender, juicy and delicious, and easily repeatable.

Serve the duck on a bed of something that contrasts nicely with the fattiness and strong taste of the duck, such as cabbage braised in orange juice.

Learn to make this and much more during our cooking class:

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