Duck breasts benefit from being cooked sous vide as no moisture is lost during the cooking process resulting in tender, delicious meat. The skin can either be removed before cooking or crisped in a pan afterwards. Cooking duck breast sous vide also means that it can be cooked in advance and reheated when necessary making it perfect for a dinner party.
1
Preheat the water bath to 58°C
2
Lightly season the duck breasts and place in individual vacuum bags with a little olive oil then seal
3
Place the bags in the preheated water bath to cook for 45 minutes
4
If not using immediately, cool in iced water and reserve in the fridge until needed
5
When ready to serve, heat a non-stick frying pan over a medium heat and fry skin-side down until crisp
Variations
Serving suggestions
Paul Foster serves Seared duck breast with sautéed and pickled mushrooms, pumpkin seeds and toasted peanuts for a flavourful evening meal, while Graham Campbell’s Duck breast salad with asparagus, sweet potato, pickled fennel and raspberry vinaigrette makes a vibrant summer lunch.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
