Sous Vide Duck Breast
By :MaoMao Mom
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Votes: 1
Rating: 5
Rate this recipe!
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Diet Low Carb, Paleo
Cooking Technique Simmer
Main Ingredient Duck, Garlic, Thyme
Prep Time 10 minutes
Cook Time 42 minutes
Servings
2 servings
Ingredients
  • 2 halves duck breast boneless, skin-on
  • 1 teaspoon salt
  • 2 teaspoons garlic freshly minced
  • 1/2 teaspoon black pepper
  • 1/3 teaspoon thyme dry
  • 1/3 teaspoon peppercorn
  • 1 tablespoon vegetable oil
  • 1 tablespoons apricot peeled and cored, mash with 2 tablespoons water
  • 2 teaspoons sugar
Course Main Course
Cuisine Modern
Difficulty Medium
Browse Category Poultry
Duration 30-60 min
Diet Low Carb, Paleo
Cooking Technique Simmer
Main Ingredient Duck, Garlic, Thyme
Prep Time 10 minutes
Cook Time 42 minutes
Servings
2 servings
Ingredients
  • 2 halves duck breast boneless, skin-on
  • 1 teaspoon salt
  • 2 teaspoons garlic freshly minced
  • 1/2 teaspoon black pepper
  • 1/3 teaspoon thyme dry
  • 1/3 teaspoon peppercorn
  • 1 tablespoon vegetable oil
  • 1 tablespoons apricot peeled and cored, mash with 2 tablespoons water
  • 2 teaspoons sugar
Votes: 1
Rating: 5
Rate this recipe!
Instructions
  1. Clean duck breasts then rub on all ingredients. Cover and chill in the fridge for 2 hours. Rinse off spices and place duck breasts in a Ziploc bag, remove air and seal it.
  2. Add water in the Instant Pot up to 8 cup mark.
  3. Leave the lid open, turn on power and press “Keep warm” button. After 20 minutes, place the Ziploc bag in the water bath for 35-40 minutes.
  4. Remove the bag from the water and pat dry duck breasts.
  5. Sear skin side of duck breasts in a non-stick frying pan with 1 tablespoon vegetable oil at medium-high heat until golden.
  6. Turn over and cook for another 20 seconds.
  7. Slice the cooked duck breasts and serve with apricot sauce.
  8. Apricot sauce: mix apricot and sugar in a small pot, bring to boil on high heat then simmer 5 minutes at low heat. Serve and Enjoy!
Recipe Notes

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