Sous vide duck breast from Serious Eats by J. Kenji López-Alt

  • duck breasts
  • Serves : 4

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stef on April 17, 2022

    I'm so glad I saw this yesterday. What a great way to make duck breast. By putting breasts in cold pan you don't get that explosion of grease. They were perfection, will be our go to recipe

  • HelenNT on April 16, 2022

    This is now our only way to cook duck breasts - what an easy and perfect recipe! No fuss and results in beautifully rare and tender duck. Season & set uncovered in fridge overnight. Start searing in a COLD pan. Goes well with Chef John’s orange sauce with Grand Marnier, some green vegs, and potatoes gratin. Easy and delish.

  • FJT on November 22, 2021

    My first attempt at sous vide. I don't have a circulator, just an Instant Pot with a sous vide function, but it worked well. Will definitely do this again.

  • bching on January 28, 2018

    Duck breast has long been my favorite meal--at home or in a restaurant. Just tried this method and will never cook duck breast any other way. Seared it in the broiler after I removed it from the sous-vide bag and the breast was still perfectly rare.

  • wodtke on January 26, 2018

    About 15 years ago I had duck breast at an excellent restaurant with a skilled chef -- in Mason City, Iowa! The duck breast was exceptionally tender and flavorful. Since then I've cooked duck breast a few times, always trying to duplicate the dish in Mason City, without success. Always chewy! Tried sous vide, and that's the answer, and I have no doubt that's how the Mason City chef was doing them. This recipe is perfect -- the standard for duck breasts.

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