Eric Li, Duck Breast




  1. 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.
  2. Salt and pepper both sides generously
  3. Prepare the sous vide. I usually set the temperature to 136 degrees. If you are using a Joule, use their duck breast recipe.
  4. 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.
  5. 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.
  6. Cook in sous vide for about 1 hour and 30 minutes.
  7. 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.
  8. Let rest for a minute and then cut along the scores of the skin.