55°C (131° F)
Temperature
Sous vide time
2
People
Serves
Medium
Difficulty
Ingredients
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Duck breast, salt, pepper
Comments
M
Margaret.Li
Hi, can you talk to me in English
Directions
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Pair fat layer and trim edges
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Score remaining horizontally and vertically
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Heavily season the duck breast with freshly cracked pepper and kosher salt
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Vacuum seal duck breast (freeze if if you don't want to cook it the same day)
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Sous vide at 130F for 3-5 hours (add one hour if frozen)
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Preheat cast iron pan on high heat for 10-15 minutes
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Remove duck breast from bags, pad dry thoroughly (also between scored fat layer)
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Sear in hot cast iron pan, fat layer down first until golden brown and crisp. Flip and seat other side for 30-60 sec (can further enhance fat side seat with blow torch)