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Duck Breast (Sous Vide) — 135°F / 57°C for 1-2 hours

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Sous Vide Temperature: 135°F / 57°C

Cook Time: 1-2 hours

Overview

Duck Breast (Sous Vide): set water bath to 135°F (57°C) for 1-2 hours. Score skin, sear skin-side down to render fat.

Key Details

  • Sous Vide Temperature: 135°F / 57°C
  • Cook Time: 1-2 hours
  • Score skin, sear skin-side down to render fat.
  • Vacuum-seal or use water displacement method
  • Sear after for Maillard reaction crust

Why This Matters

  • Sous vide provides precise temperature control
  • Impossible to overcook at the target temperature
  • Edge-to-edge even doneness
  • Restaurant-quality results at home

How To

  1. 1Set immersion circulator to 135°F (57°C)
  2. 2Season and vacuum-seal the food
  3. 3Cook for 1-2 hours
  4. 4Remove from bag and pat dry
  5. 5Sear in a screaming-hot cast iron pan for 30-60 seconds per side

Tags

cooking-tempssous-videduck-breast-sous-videprecision-cooking

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Frequently Asked Questions

135°F (57°C) for 1-2 hours. Score skin, sear skin-side down to render fat.