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Sous Vide Duck Breast with Braised Leeks & Mashed Potatoes
Sous Vide Duck Breast with Braised Leeks Mashed Potatoes
"Cooking duck breast can go one of two ways: it can turn out uncomfortably chewy and dry or melt-in-your-mouth tender, juicy, and crispy on the outside. Of course, we’re going for the latter, and that’s why I recommend cooking duck breasts sous vide for this recipe: it’s a foolproof way to cook duck breast to perfection every time. (I personally use the Anova sous vide). Juicy sous vide duck breast served with fluffy garlic mashed potatoes and braised leeks simmered in a white wine sauce. This date-night dinner is on point!Save This sous vide duck breast recipe pairs perfectly with garlic mashed potatoes and my signature braised leeks, with one slight modification. Instead of using homemade chicken bone broth that the original recipe calls for, I used the leftover juice from the duck breasts. Personally, I think it took the flavor factor to the next level (and it’s one less ingredient you have to worry about)."
Serves2
Preparation Time5 min
Cooking Time1 hr 50 min
Ingredients
- 2 boneless duck breasts, skin on
- 4-5 fresh thyme sprigs
- 2 large cloves garlic
- Salt as needed
- Ground black pepper as needed
- 1 pound Yukon potatoes, peeled and quartered
- 1 tablespoon butter
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
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Preheat a water bath to 144°F for medium or 136°F for medium rare using Anova immersion circulator.
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Rinse duck breasts and pat dry with paper towels. Place on a cutting board, skin side up. Use a sharp knife, score the skin with even strokes. Don’t cut through the meat.
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Heat a cast iron skillet over high heat and pre-sear the skin side for 2-3 minutes. No need to add any oil. The duck breasts will produce enough fat.
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Add thyme and garlic into the skillet, flip the breasts, sear the meat side for another minute. Let the fresh thyme and garlic toast in the duck fat at the same time.
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Once the duck is pre-seared, turn off the heat and transfer the duck breasts to the cutting board. Season generously with salt and ground black pepper.
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Place the prepared duck breasts into a sous vide bag, toss the thyme and garlic into the bag. Vacuum seal it using a vacuum sealer or a hand pump and lower the bag into the water bath. Set timer for 1.5 hours.
