Sous Vide Duck Breast — 135°F / 57°C for 1.5-2.5 hours

Overview

Sous Vide Duck Breast: set water bath to 135°F (57°C) for 1.5-2.5 hours. Score skin in crosshatch pattern before bagging. Sous vide at 135°F for medium-rare. After bath, sear skin-side down in cold pan, then bring up heat slowly — renders fat and crisps skin perfectly.

Key Details

• Sous Vide Temperature: 135°F / 57°C
• Cook Time: 1.5-2.5 hours
• Score skin in crosshatch pattern before bagging. Sous vide at 135°F for medium-rare. After bath, sear skin-side down in cold pan, then bring up heat slowly — renders fat and crisps skin perfectly.
• Vacuum seal or use water displacement method (ziplock bag) to remove air
• A post-cook sear in a hot pan adds flavor and visual appeal

Why This Matters

• Sous vide provides precise temperature control impossible with other methods
• Food cannot overcook — it reaches target temp and stays there
• Extended cooking time at lower temps achieves pasteurization safely
• Results are perfectly even from edge to center

How To

1. 1Set sous vide circulator to 135°F (57°C)
2. 2Season food and seal in vacuum bag or ziplock using water displacement
3. 3Place bag in water bath and cook for 1.5-2.5 hours
4. 4Remove from bag and pat very dry with paper towels
5. 5Sear in a ripping-hot cast iron or with a torch for finishing crust

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