I usually do duck breast at 130° for two hours but I bumped it up a notch today just to see what it did for the skin and I loved the results. I air dried in the fridge on a rack for 2 days, after a light salt and peppering. Then put them in the sous vide at 131.5° for two hours, patted dry, seasoned with some poultry seasoning, and seared in a cold stainless steel pan for a nice, crisp skin. The best duck breast I’ve ever made. No ice bath needed!
by IndividualPart3831
5 Comments
Therein lies one of the fantastic things about sous vide…super precise temperature control.
What does searing in a cold pan mean?
Wouldn’t sous vide AFTER air drying kind of defeat the purpose?
I still don’t get the point of sous viding duck. The skin is never as crispy as if you properly air dry it straight into a pan from raw
About how long did the sear take from cold?