Recipes Meat and Poultry Game Meats Duck Sous Vide Duck Breast 4.9 (31) 26 Reviews 21 Photos How about a sous vide duck recipe made with a simple, almost foolproof, stovetop method that requires no special equipment? Too good to be true? Well, I'm happy to report it's so very true, and produced what my wife and I agreed was the best duck breast we've ever had. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on January 24, 2023 Save Rate Print Share Add Photo 21 21 21 21 Prep Time: 10 mins Cook Time: 1 hr 10 mins Additional Time: 1 hr 5 mins Total Time: 2 hrs 25 mins Servings: 2 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 2 (8 ounce) boneless duck breast halves, skin on salt and ground black pepper to taste 2 teaspoons fresh thyme leaves 1 teaspoon vegetable oil Directions Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. (The cuts should only barely cut into the skin and fat; don't cut into the meat.) Season skin sides with salt, then generously season meat sides with salt, pepper, and thyme. Place into a heavy-duty resealable plastic bag, squeeze out all the air, and seal. Refrigerate for 1 hour. Fill a large Dutch oven about 2/3 full with water and place over medium heat; heat to 135 degrees F (57 degrees C). Attach a candy thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Place a silicone hot pad into the bottom of the pot to keep the plastic bag from contacting the bottom of the pan. Place the sealed plastic bag into the Dutch oven. Cook, moving the bag around occasionally and adjusting the heat as necessary to maintain the temperature at 135 degrees F (57 degrees C), for 1 hour. Remove duck breasts from the plastic bag and pat dry. Generously season skin sides with salt. Heat oil in a skillet over high heat. Place duck breasts, skin-side down, in the hot skillet until fat renders and skin is golden brown, 5 minutes. Turn breasts over and cook until lightly browned and meat still pink in the center, 1 minute. Let rest for 2 minutes before slicing. Chef John Editor's Note: USDA recommends cooking duck breast to a safe minimum internal temperature of 165 degrees F (74 degrees C) as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. I Made It Print 53 home cooks made it! Nutrition Facts (per serving) 177 Calories 11g Fat 0g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 177 % Daily Value * Total Fat 11g 14% Saturated Fat 3g 13% Cholesterol 105mg 35% Sodium 143mg 6% Total Carbohydrate 0g 0% Dietary Fiber 0g 0% Protein 19g 38% Vitamin C 4mg 4% Calcium 10mg 1% Iron 3mg 15% Potassium 5mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.