Easy Sous Vide Duck Breast
This sous vide duck breast (with the BEST crispy skin) is incredibly tender and just melts in the mouth. Perfectly cooked without any fuss!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at madcreationshub.com.
Cooking tools:
- Sous vide circulator
- Cast iron skillet
- Instant-read thermometer
- Zip-top bag
- Chef's knife
- Plate
- Paper towel
- Mixing bowl
- Pot
- Refrigerator
Ingredients
- 400 g skin-on duck breast (2 x 200g)
- Salt flakes
- 2 tablespoons duck fat (or olive oil)
- 1 knob ginger (sliced into rounds, (5 cm / 2inch piece))
- 3 sprigs fresh thyme
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