Sous Vide Duck Breast With Crispy Skin

Sous vide is the best way to perfectly cook duck breast for Christmas, Thanksgiving, or a weeknight treat! The duck cooks evenly in a temperature-controlled water bath, so there’s no guesswork! With Sous Vide Duck Breast, you’ll get tender, juicy meat that’s ready for a quick sear to crisp the skin and is ready for your favorite side dishes.

Prep Time10

Cook Time3

Course: Holiday Recipes, Main Course, Sous Vide

Cuisine: American, French

Keyword: anova duck breast, duck breast sous vide temperature, how to get crispy skin on duck breast, how to sous vide duck breast, how to sous vide duck legs, sous vide duck breast, sous vide frozen duck breast, sous vide recipes for duck

Servings: servings

Calories: 282kcal

Ingredients

4 Duck Breast
2 tsp Salt
1 tsp Black Pepper
1 tsp Garlic Powder

Instructions

Prepare the water bath

Fill a large pot or sous vide container with enough water to fully submerge the duck breast, leaving space to prevent overflow. Attach the sous vide immersion circulator and set it to your desired temperature based on the level of doneness you want (see chart below). Make sure the water bath stays at a consistent temperature throughout the cooking process.

Season the duck breast

Start by patting the duck breast dry with paper towels to remove excess moisture, which helps the skin crisp up later. Score the skin in a crosshatch pattern without cutting into the meat. Generously season both sides of the duck with salt, black pepper, and optional seasonings such as thyme, smoked paprika, or garlic powder for added depth of flavor.

Vacuum seal the duck breast

Place the seasoned duck breast into a vacuum-sealed bag, ensuring it lays flat and spaced evenly. Use a vacuum sealer to remove as much air as possible. If you don’t have one, use the water displacement method by slowly submerging the bag into the water, allowing the pressure to push out the air, then seal it tightly.

Cook sous vide

Submerge the sealed duck breast into the preheated water bath. Use sous vide clips or a weight to keep the bag from floating and ensure it doesn’t touch the sides or bottom of the container. Cook according to the desired temperature and time guidelines to achieve the perfect doneness.

Notes

Time and Temperature Chart

Doneness	Temperature	Time	Texture Description
Medium Rare	130°F (54°C)	2 hours	Juicy with a tender, pink center; perfect for medium-rare lovers.
Medium	135°F (57°C)	3 hours	Moist with a slight pink hue; balanced between juicy and firm.
Medium Well	140°F (60°C)	3 hours	Tender with minimal pink; great for those who prefer a firmer bite.
Well Done	150°F (65°C)	3 hours	Similar to roasted turkey; firm texture but still retains moisture.

🔥Finishing

There are 3 ways to finish your duck breast after it has been cooked sous vide in order to get crispy skin. Keep in mind that duck breast can be extremely delicate after cooking with all of its moisture so handle your duck with care to prevent it from breaking.

Broiling - Place duck breast on a greased baking sheet and broil for about three minutes per side or until crisp and slightly charred.
Air Fryer - Place duck breast in the air fryer and cook at 400F for about five minutes or until crisp.
Cast Iron Skillet - Place duck breast in a heavy-bottomed skillet with a bit of oil over medium-high heat. Cook for about two minutes per side or until crisp and slightly charred.

Nutrition