Duck breast sous vide

Course Hoofdgerecht gevogelte
Cuisine Frans
Servings 4 pax


  • 800 g Duck breast
  • 8 g Salt
  • 2,4 g Sugar



  • Cut the breast in a nice shape and remove part of the fat at the edges. Leave some fat on the meat! Marinate the breasts for 14 minutes in the salt and sugar. Wipe this off with a paper towel. Put the meat tight in a cling foil and in a vacuum bag. Vacuum and cook in a 63ºC (145ºF) water bath for 1 hour. If you do not need the meat directly for service, cool down quickly in an iced water bath and store in the refrigerator or freezer.


  • Bring the vacuumed breasts to 63ºC (145ºF) again. Take them out of the bag and dry with paper towel. Bake them on high fire until crusty and brown. Bring to the taste after the browning. Let it rest for 5 minutes under aluminium foil en cut as you like for service.
Tried this recipe?Let us know how it was!
0 replies

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rating recept