Sous Vide Duck

Sous Vide Duck

Sous Vide Duck

Duck breasts benefit from being cooked sous vide as no moisture is lost during the cooking process resulting in tender, delicious meat.


  • Ingredients

    2 duck breasts

    1/2 tsp chopped fresh thyme

    1 tsp orange zest

    Pinch salt & pepper


1. Set the oven to the SousVide function at 54oC
2. Score the fat on the duck breasts
3. Season with salt, pepper, orange zest and thyme and place in a SousVide bag
4. Vacuum seal the duck breasts and cook on the SousVide setting at 54oC for 1 to 2.5 hours
5. Preheat pan on high heat, sear for 2 mins skin down, press lightly to get even browning