Duck, when cooked properly, is a truly special thing. The delicious fat, crunchy skin and juicy, plump meat come together in perfect harmony. However, it can be tough to get it cooked just right – unless you have sous vide equipment, of course.

Our collection of sous vide duck recipes will ensure you’re doing this very tasty bird justice, whether you’re cooking the leg, breast or any other cut. Agnar Sverrisson proves both the leg and breast are at their best when given some time in the water bath, serving them both with celeriac choucroute, bulgur wheat and cherries. Paul Foster offers an Asian twist with his Duck breast glazed in soy with date purée, compressed pickled shiitake, fried walnut and pumpkin seeds, as does Ollie Moore, creating a wonderful Sous vide Peking duck with slow-cooked duck egg, spring onion purée, cucumber and pancake crumb. Finally, if you’re a fan of nose-to-tail (or in this case, beak-to-tail) eating, try Nuno Mendes’ Sous vide duck hearts and tongues with mushroom floss and spiced broth.

Duck always goes well with sweet or sour flavours, which cut through the fatty meat beautifully. You can either add extra ingredients into the vacuum bag or cook them separately, but remember that thick skin is where a lot of the flavour comes from, so you want to render it down in a hot pan either before or after it goes into the sous vide.