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Sous Vide Duck Breast + Skin

Thursday, August 10, 2017, 08:08 PM

/posts/2017/08/2017-08-10_Sous_Vide_duck.md

I've always been a bit strange about duck but Meredith and I had it a few different times at some restaurants so Meredith and I decided to try making some with sous vide. I followed this Serious Eats Recipe (Local1)

I followed it pretty closely including letting it dry-brine overnight in the fridge. I sous-vide cooked it for about 1.5 hours. I then seared it on the cast-iron on the grill (cleaner) but at lower heat as per the recipe. As you can see from the photos below, the skin looked to crisp nicely:

before after

We also served it with Artichoke Cream with Truffle (given as a gift). I do not think I loved the truffle too much... or the duck. It was not dry, but it was a bit chewy and the skin was super fatty! Both Meredith and I didn't like the skin and really weren't crazy about the duck.

But, I took the skin and then pan-fried it (without adding any more oil. It was mostly leftover duck fat) to make something like chicharones but duck skin. It was also just...ok. We didn't eat much of that either. It is pictured below

leftover skin after frying it up

What was really good is Meredith sautéed up a bunch of sliced mini bell peppers with crushed red pepper and insaporitore per patate fritte (french frie seasoning) from Italy. They were really good, but had a few spicy bites!

Next Time

Next time, we will likely just, well, not make duck! Or, if we do, try some other sauces and/or recipes and/or preparations.


  1. U: guest, P: name of my Boston Terrier, all lower case 


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