Sous Vide Duck Breasts | America's Test Kitchen
With crispy skin and a juicy, pink interior, a properly cooked duck breast is a special treat that often proves just as satisfying as a good butter-basted steak.
Keywords
- Main Courses
- Duck
- Make Ahead
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 www.americastestkitchen.com.
Ingredients
- 4 10-ounce boneless duck breasts, skin and fat cap trimmed to ¼ inch
- 8 sprigs fresh thyme
- 6 garlic cloves, peeled and smashed
- Salt and pepper
- 2 tablespoons vegetable oil
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