- Water as needed
- Duck Breast (skin on) 2
- Kosher Salt as needed
- Black Pepper (freshly cracked) as needed
- Unsalted Butter (diced) 1 tbsp
- Thyme 1 sprig
- High Heat Oil (grapeseed, vegetable, canola) 2 tbsp
- Fleur de Sel as needed
Cooking Steps 1/ Prep Cooking
Prepare the Probe
Insert the probe in the clip attached to the side of the pot making sure it doesn't touch the bottom.
Measure and Add Water Into the Cookware
Fill the pot up to the bottom of the bracket.
1. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Slow Cooking/ Sous Vide and set the temperature to 54°C for rare 57°C for medium rare 63°C for medium 66°C for medium well 71°C for well done.
2. Prepare the Duck Breasts
While the water heats up, use a chef's knife to score the duck by gently cutting into the skin (making sure to avoid cutting into the meat) every 5-7mm across the whole breast.
|Duck Breasts (scored)||2|
3. Season the Duck Breasts
Season the duck breasts with salt and pepper. Place up to 2 duck breasts into a sous vide bag with the thyme and the melted butter
|Kosher Salt||as needed|
|Black Pepper (freshly cracked)||as needed|
|Unsalted Butter (diced)||1 Tbsp.|
4. Prepare to Vacuum Seal the Duck
Transfer the bag/s into the vacuum chamber and seal on Vacuum Level 3/ Seal Level 3.
5. Add and Sous Vide the Duck
Add the bags making sure they don't touch the probe, then cook the duck breasts for 1 hour and 30 minutes (regardless of selected temperature for doneness).
6. Remove the Duck
Remove the duck from the bags and transfer them to a plate with paper towels.
7. Rest the Duck
For best results, rest the duck for 10-15 minutes. This cooling will offset the heat from your sear to keep your duck at your desired doneness.
8. Thoroughly Dry the Duck
Using paper towels, dry each duck breast.
9. Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Heating up and Frying and set the temperature to 195°C.
10. Add the Oil to the Cookware
Tilt the cookware to coat evenly.
|High Heat Oil (grapeseed, vegetable, canola)||1 Tbsp.|
11. Dry the Duck
While the pan preheats, use paper towels to dry the duck again. The less moisture on the surface of your duck, the crispier the skin will be.
12. Add and Crisp up the Skin Side
Add the duck skin side down and sear for 5 minutes or until golden brown.
|Duck Breast (sous vide)||2|
13. Flip and Finish Searing the Duck
Flip on its other side and sear for 30 minutes, just enough to get some color on the meat side.
14. Remove the Duck
Transfer the duck breasts to the prepared plate. If needed, continue searing more duck or turn the burner off.
15. Rest the Duck
Allow the duck to rest for 6 minutes to allow the juices to redistribute.
16. Slice and Serve
Slice and season the duck breasts with fleur de sel. Serve with your favorite side.
|Fleur de Sel||as needed|
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!