Sous Vide Duck

http://allrecipes.com/Recipes/Meat-and-Poultry/Game-Meats/Duck/
http://allrecipes.com/Recipe/Sous-Vide-Duck-Breast/Detail.aspx?evt19=1

 

How to Make Duck Sous Vide

 

Original recipe makes 2 servings
 2 (8 ounce) boneless duck breast halves, skin on
 salt and ground black pepper to taste

 

Directions

Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. The cuts should only barely cut into the skin and fat; don't cut into the meat. Season skin sides with salt. Generously season meat sides with salt, black pepper, and thyme.
Place duck breasts in a heavy-duty resealable plastic bag, squeeze out all air, and seal. Refrigerate for 1 hour.
Fill a large Dutch oven about 2/3 full with water. Bring water to 135 degrees F (57 degrees C) over medium heat. Attach a candy or oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Place a silicone hot pad into bottom of the pan to keep the plastic bag from contacting the hot bottom of the pan.
Place plastic bag containing duck breasts in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 135 degrees F (57 degrees C). Cook for 1 hour, moving the bag around occasionally and maintaining the temperature.
Remove duck breasts from plastic bag and pat dry. Generously season skin sides with salt.
Heat vegetable oil in a skillet over high heat. Place duck breasts with skin sides down in skillet and cook until fat renders and skin is golden brown, 5 minutes. Turn breasts over and cook until lightly browned and meat still pink in the center, 1 minute. Let duck breasts rest for 2 minutes before slicing.

 

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Sous Vide Duck

By Jason Logsdon
Published: June 28, 2011
Time: 2 to 4 Hours (why the range?)
Temperature: 135°F / 57°C 
Serves: 2 People
Prep time: 15 Minutes

Sous Vide Duck Ingredients

 

For the Sous Vide Duck

1 duck breast, about a pound 
2 teaspoons ground cumin 
1 teaspoon ancho chile powder, or other chile powder 
Salt and pepper

Sous Vide Duck Directions

 

Pre-Bath

Preheat the water bath to 135°F / 57°C. 

Salt and pepper the duck and sprinkle with the cumin and ancho chile powder. Place the duck in the sous vide pouch and seal. Place in the water bath and cook the sous vide duck for 2 to 4 hours.

Finishing the Sous Vide Duck

When the sous vide duck is done cooking remove it from the water bath and cool in a ½ ice - ½ water bath until chilled. Refrigerate until you are ready to sear and serve it.

Pre-heat a pan to medium-high heat when you are ready to eat.

Remove the sous vide duck from the pouch and pat dry. Score the duck fat in a diamond pattern. When the pan is heated place the duck in it and sear it, turning every few minutes until the duck has a nice crust on it and is heated through.

Remove from the heat and serve.