Eric Li, Duck Breast
- Duck breast with skin, ideally from the farmers market where they are more affordable and better quality (I buy from Hudson Valley Duck)
- Salt and pepper
- Garlic (optional)
- Cast iron pan
- Sous vide device
- Score the skin of the duck breast, cutting against the grain of the meat. I score it pretty deep, but make sure not to cut into the meat itself. We want to get as much fat off as possible.
- Salt and pepper both sides generously
- Prepare the sous vide. I usually set the temperature to 136 degrees. If you are using a Joule, use their duck breast recipe.
- Starting with a cold pan, put the duck breast skin side down and turn heat up to medium-high. Let the fat render off for about 5–10 minutes. Flip and sear the other side for a few minutes. Drain the excess fat into a container for use in other recipes.
- Prepare a ziplock bag or vacuum bag if you have one. If you want to use garlic, smash it and place in the bag, followed by the duck breast.
- Cook in sous vide for about 1 hour and 30 minutes.
- Once ready, heat the cast iron pan at high until searing hot. Add a little oil, and cook the duck breast skin side down, ensuring a crispy skin. Flip over and sear the other side for a minute or two.
- Let rest for a minute and then cut along the scores of the skin.