Sous Vide Duck Breasts

I love the flavor of duck, and it goes great with everything. It's skin is so easy to give a great texture to.

Equipment

• Sous Vide setup
• Skillet, I recommend Cast Iron

Time

Somewhere between 6 and 24 hours to dry brine the duck
1-4 hours to Sous Vide and 20 minutes to sear

Ingredients

• However many duck breasts you want to cook
• Salt
• Ground Black Pepper
• Any seasonings you want
• Arugala
• Hoisin Sauce

Instructions

Prep

1. Salt and Pepper the duck breasts liberally, on all sides. Place the breasts in the fridge for somewhere between 6 hours and 1 day
2. Fill your sous vide container and set the temperature to 130°F

Cooking

3. Pull the duck out of the fridge and put in a sous vide bag or vacuum seal
4. Sous Vide the duck for 1-4 Hours, I prefer it toward the 2-3 hour mark
5. A few minutes before you want to pull your duck out of the water, start heating up your skillet on medium high heat
6. Place the duck skin-side down on the skillet and let it cook for about 2 minutes without touching it
7. Reduce the heat a little, to like just above medium, and start moving the duck around the skillet every 20 seconds or so, until the skin is golden and crispy. Duck skin is very thick, so this is fairly hard to overdo if you like a crispy texture
8. Flip the duck over and cook the other side for about 30 seconds, moving around a few times to make sure you cover the whole surface
9. Place on a plate with paper towels and let it rest for a few minutes. If you couldn't fit all the duck in the skillet the first time, repeat 5-7 with the other ones
10. Cut the duck into half inch thick slices, serve on a bed of arugala with hoisin sauce drizzled on it