Making a perfect medium-rare duck breast has never been easier.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Backyard Chef | 2023-07-01 20:45:00 |  1,833 Views |
Duck à l'orange Sous Vide
Serious Eats / J. Kenji López-Alt
As a meat that is best served medium rare duck breast is an ideal candidate for sous vide cooking. Cooking it at 130°F (54°C) for two hours causes much of the fat beneath the skin to soften and melt away while the proteins begin to set making it easier to cook on the stovetop just before serving without it shrinking.
The thickness of the skin means that you can also crisp it up more tenderly after sous viding unlike a steak which needs a high temperature to shorten the cooking time and prevent the inside from overcooking. The skin acts as an insulator preventing the meat from developing any more colour inside. The result is super tender evenly cooked meat with a super crispy skin.
