Perfectly Sous Vide Duck Breast

1. Season Duck Breasts

Generously season the duck breasts with kosher salt and freshly cracked black pepper. Refrigerate the seasoned duck uncovered overnight for best results and deeper flavor.

2. Seal Duck Breasts

Seal the seasoned duck breasts in vacuum bags. If you don't have a vacuum sealer, use a resealable plastic bag, ensuring you remove as much air as possible.

3. Sous Vide Cooking

Prepare your sous vide machine and set the water bath to 130°F (54°C). Submerge the vacuum-sealed duck breasts into the water bath and cook for at least 45 minutes, up to 4 hours if needed.

4. Dry Duck Breasts

Remove the duck breasts from the bags and pat them very dry with paper towels.

5. Crisp Duck Skin

Heat a heavy-bottomed skillet over high heat. Place the duck breasts skin side down in the hot skillet. After about 2 minutes, reduce the heat to medium and cook until the skin is golden brown and crisp, about 5 minutes.

6. Sear Flesh Side

Flip the duck breasts and cook the flesh side for only about 30 seconds.

7. Rest Duck Breasts

Transfer the duck breasts to a paper towel-lined plate and let them rest for 5 minutes.

8. Slice and Serve

Slice the duck breasts crosswise into 1/2-inch strips and serve.