Sous Vide DUCK BREAST

Finally I was able to find DUCK BREAST in South Florida. Let me tell you. It was not an easy task! But after lots of research and asking several people. I found it! I cooked these duck breast sous vide and after I seared it with Hestan Cue!

Prep: 10 mins

Cook: 2 hours

Total: 2 hours and 10 minutes

Servings: 4

Temperature: 135°F / 57°C

Ingredients

Duck Breast

Salt

Pepper

Garlic Powder

Thyme

Sweet Bourbon Sauce

1/2 stick of Butter

2 tbsp of Strawberry Jelly

2 tbsp Bourbon

3 tbsp of Brown Sugar

Directions

check Step 1

Start by scoring the skin on the breast and seasoning the skin side only with some salt. Then flip it over and season the meat with salt, freshly ground pepper, garlic powder and some thyme.

check Step 2

Now vacuum seal it and cook it sous vide @135°F / 57°C for 2 hours. While that's cooking in a pan melt 1/2 stick of butter, then add 2 tbsp of strawberry jelly and 2 tbsp of bourbon. Mix well and let reduce to half, then add 3 tbsp of brown sugar, mix well and your sauce is done.

check Step 3

Once the duck is finished cooking, take it out and pat it dry. Then pan sear the duck starting with the skin side down to crispen it up then the actual meat to give it a nice sear.

check Step 4

Now all thats left is to slice it all up, pour some of your sauce over top and enjoy this incredible DUCK BREAST!

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