Sous Vide Duck Breast
Servings Prep Time
2servings 10minutes
Cook Time
Servings Prep Time
2servings 10minutes
Cook Time
  • 2halves duck breastboneless, skin-on
  • 1teaspoon salt
  • 2teaspoons garlicfreshly minced
  • 1/2teaspoon black pepper
  • 1/3teaspoon thymedry
  • 1/3teaspoon peppercorn
  • 1tablespoon vegetable oil
  • 1tablespoons apricotpeeled and cored, mash with 2 tablespoons water
  • 2teaspoons sugar
  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