Here's a detailed guide on how to prepare sous vide duck breast:

Ingredients:

• Duck Breasts: 2, with skin on
• Salt: to taste
• Pepper: to taste
• Fresh Herbs (optional): such as thyme, rosemary, or bay leaves
• Garlic (optional): 1-2 cloves, crushed
• Butter (optional): 2 tablespoons

Equipment:

• Sous Vide Precision Cooker
• Vacuum Sealer or Resealable Freezer Bags
• Cast Iron Skillet or Frying Pan
• Tongs

Instructions:

1. Prepare the Duck Breasts:

• Trim: Trim excess fat around the edges of the duck breasts if necessary.
• Score the Skin: Use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut into the meat. This helps render the fat and crisp the skin later on.
• Season: Season both sides of the duck breasts generously with salt and pepper. You can also add any fresh herbs and crushed garlic at this stage if you like.

2. Bag the Duck Breasts:

• Vacuum Seal: Place the seasoned duck breasts into a vacuum seal bag. Add a tablespoon of butter and any herbs or garlic you’re using. Vacuum seal the bag.
• Alternative Method: If you don't have a vacuum sealer, place the duck breasts in a resealable freezer bag. Use the water displacement method to remove air: slowly lower the bag into a pot of water, sealing the bag just before it fully submerges.

3. Set Up the Sous Vide Bath:

• Preheat Water: Fill a large container or pot with water and set your sous vide precision cooker to 135°F (57°C) for medium-rare duck breast. Adjust the temperature if you prefer your duck more or less done (129°F/54°C for rare, 144°F/62°C for medium).

4. Cook the Duck Breasts:

• Sous Vide Duration: Lower the bagged duck breasts into the preheated water bath. Cook for 2 hours.

5. Finish the Duck Breasts:

• Remove and Dry: After 2 hours, remove the duck breasts from the bag. Pat them very dry with paper towels, especially the skin side. This will help ensure a crispy finish.
• Sear: Heat a cast iron skillet or frying pan over medium-high heat until very hot. Place the duck breasts skin-side down in the pan. Sear for about 2-3 minutes until the skin is crispy and golden brown. Flip and sear the other side for 1-2 minutes.
• Rest: Remove the duck breasts from the pan and let them rest for a few minutes before slicing. This allows the juices to redistribute.

6. Serve:

• Slice and Plate: Slice the duck breasts thinly against the grain. Serve with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Tips:

• Crispy Skin: To get the crispiest skin, make sure the duck is as dry as possible before searing and that your pan is hot enough.
• Sauce: Consider making a simple sauce with the rendered duck fat and leftover juices, deglazing the pan with a splash of wine or stock, and adding a touch of honey or orange zest for a complementary flavor.

Enjoy your perfectly cooked sous vide duck breast!