Duck Breast Sous Vide
Tender meat with crispy skin — perfect for batch cooking
◷15
Duck breast cooked sous vide to perfect doneness. Two options to choose from: 57°C for a restaurant-style pink texture or 60°C for a stable make-ahead preparation. Finished with crispy skin rendered in a cold pan.
Recipe available in collections
Ingredients and steps unlock after purchasing any of these collections.
