How to Sous Vide Duck Breasts

Servings: 4 Prep Time: 10 minutes Cook Time: 1 hour 20 minutes

Perfectly cooked duck breast topped with a sweet and savory pan sauce. The tart and juicy sweetness of fresh blackberries complements the earthy and savory notes of sage, resulting in a mouthwatering and elegant sauce that perfectly complements the natural flavor of wild duck meat. Give this fantastic duck recipe a try today!

Ingredients: – duck breasts, skin-on – salted butter – fresh sage – salt and pepper – duck fat (or other cooking fat) – shallots – blackberry brandy (optional) – red wine – fresh blackberries

Equipment: – vacuum sealer – sous vide machine – cast iron pan – fine mesh strainer

If your duck breasts have a thick layer of fat under the skin, score the skin of each duck breast with a sharp knife in a diamond pattern. If your duck breasts do not have a layer of fat under the skin, don't worry about scoring them.

Season duck breasts all over with salt and pepper.

Place sage leaves and butter in the vacuum bag then place duck breasts in the bag in a single layer on top of the butter and sage. Seal with vacuum sealer.

Place the sous vide bag in the preheated water bath at 120 degrees F and cook for 1 hour.

Remove the bag from the water bath. Cut the bag open with scissors and remove the meat. Remove the sage leaves and carefully pat the meat dry with a paper towel. Re-season with salt and pepper if it looks like it has lost the seasoning.

Heat cast iron pan over medium-high heat. Add the duck fat and let it melt.

Immediately add the duck breasts, skin side down. Cook for 1-2 minutes or until the skin is crispy and golden brown.

Flip and cook an additional 1-2 minutes, or until the internal temperature reaches 125-130°F for medium-rare.

Let rest before slicing. Top with blackberry sage sauce (recipe linked below). Enjoy!