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Sous Vide Duck Breast with Orange Sauce

Sous Vide Duck Breast with Orange Sauce

Serves 4


Cooking duck breast has at times been deemed complicated.  It is often thought as exotic and challenging so many people shy away from serving it.  Once again Sous Vide comes to the rescue by making thigs easier with the precision that it offers.  Simply cook the duck in the water bath to the desired temperature and sear the skin. Take care not to cut into the breast when scoring a diamond pattern into the skin and fat before searing to help render fat.  

Ingredients

For the Duck Breast


4 (6 oz) duck breasts
Salt and pepper
1 tbsp bacon fat or vegetable oil
Zest and juice of one large orange
4 cloves garlic, crushed
1 shallot, peeled and quartered
4 sprigs fresh time
1 tbsp black peppercorns
1 tbsp sherry vinegar
1 cup of chicken stock
2 tbsp unsalted butter
1 tsp white sugar

Duck Breast with Orange Sauce
Directions
For the Duck Breast
  1. Preheat the water bath to 134°F
  2. Season the duck breasts with salt and pepper and place in a bag.  Add the orange zest, orange juice, garlic, shallot, thyme and peppercorns.  Vacuum seal or use the water displacement method.
  3. Insert the bag into the water bath and cook for 3 ½ hours.
  4. Remove from the water bath and bag.  Pat dry with paper towels.  Retain the cooking liquids and aromatics from the bag for future use.
  5. Using a sharp knife, score the top of the duck breasts in a criss-cross pattern.  Take care not to pierce the meat.  
  6. In a large skillet on medium high heat, heat the bacon fat until it shimmers.  Place the duck breast skin side down in the pan.  Sear until the skin becomes brown and crispy, approximately 5 minutes.
  7. Remove from the breasts from the pan and cover with loose foil to let rest.

For the Orange sauce

  1. Remove the rendered duck fat from the skillet and return to medium high heat.  Add the vinegar and bring to a rapid simmer, scraping any of the browned bits from the skillet.
  2. Add the chicken stock and the cooking liquids and aromatics to the skillet.  Simmer until the liquid has reduced to approximately ¼ cup. 
  3. Using a fine mesh strainer and remove any solids from the sauce. 
  4. Return the liquid to a saucepan and over low heat whisk in the butter and sugar. 
  5. Slice the duck breast and serve with the orange sauce poured over it.​

Kuraidori Sous Vide Precision Cooker

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