Sous Vide Duck Breast

Mark Hinds
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Servings 2


  • Pan
  • Sous Vide Immersion Circulator
  • Cooking Container


  • 2 duck breasts
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp smoked paprika
  • 1 tsp fresh thyme minced


  • Start by combing the thyme, smoked paprika, salt, and pepper. Rub the spices on the outside of the chilled duck breasts. Place the duck skin-side down in a cold pan and turn the heat on medium-high.
  • Let the duck brown for 3 minutes or until it starts to render out some fat. Seal the duck up in a plastic bag and cook the breasts in a water bath at 131°F for 1-1/2 to 2 hours.
  • Take the duck out of the bag and brown it, skin side down, in a hot pan until it is nice and crispy, this usually takes a couple of minutes.
  • Let the duck rest for a few minutes before slicing it on the bias and serving.
Keyword duck, sous vide