Delicious oven-baked zucchini fries with parmesan for the perfect crunch! The flavors of paprika, garlic, and mixed herbs are added to them.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 2 hrs 25 mins |
| Servings: | 2 |
Ingredients
- 2 (8 ounce) boneless duck breast halves, skin on
- salt and ground black pepper to taste
- 2 teaspoons fresh thyme leaves
- 1 teaspoon vegetable oil
Instructions
- Cut several very shallow crosswise slashes across the skin of each duck breast about 1/2 inch apart. (The cuts should only barely cut into the skin and fat; don’t cut into the meat.) Season skin sides with salt, then generously season meat sides with salt, pepper, and thyme. Place into a heavy-duty resealable plastic bag, squeeze out all the air, and seal. Refrigerate for 1 hour.
- Fill a large Dutch oven about 2/3 full with water and place over medium heat; heat to 135 degrees F (57 degrees C). Attach a candy thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Place a silicone hot pad into the bottom of the pot to keep the plastic bag from contacting the bottom of the pan.
- Place the sealed plastic bag into the Dutch oven. Cook, moving the bag around occasionally and adjusting the heat as necessary to maintain the temperature at 135 degrees F (57 degrees C), for 1 hour.
- Remove duck breasts from the plastic bag and pat dry. Generously season skin sides with salt.
- Heat oil in a skillet over high heat. Place duck breasts, skin-side down, in the hot skillet until fat renders and skin is golden brown, 5 minutes. Turn breasts over and cook until lightly browned and meat still pink in the center, 1 minute. Let rest for 2 minutes before slicing.
- USDA recommends cooking duck breast to a safe minimum internal temperature of 165 degrees F (74 degrees C) as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
Reviews
I had Duck breast a few years ago and it was superb, bought a duck breast and have had it in the freezer for quite a while…made it tonight and was totally surprised and delighted about how good it was…superb!!! I’ll definitely buy it again and maybe I won’t wait so long next time!I
Amazing! I used my instant pot to sous vide and added an apricot glaze…yummers. I’ve never sous vide anything in my life, but I double bagged the seasoned meat (as instructed) and cooked it at 135 degrees for 60 min in the IP. Apricot glaze: 1/4 apricot jam or preserves cooked low on the stove until melted. Add 1/2 Tblsp. rice wine vinegar and 1/2 tsp. low-sodium soy sauce, off heat. Brush the glaze on after the breasts are cooked on the stove, before resting.
Came out PERFECT! And this was the first time I made duck and used my new Lodge skillet. I infused the duck breast with Oregon black truffles, then sous vide it with slices on the meat side. I served it over parsnip puree and made an Orange Brandy glaze that I made with Turbinado sugar, my first time making both of those. Then topped with fresh shaved Oregon Black Truffles! Dinner is served!!!
This was absolutely phenomenal! I do have an Anova sous vide circulator and used that, and it was perfect! The best way to cook duck breast!
This was absolutely delicious. I thought I made two much (2 breasts for just my hubby and me) and we ate it all – no left overs. I just put my thermometer into the water every 10 minutes and added a little water if the temp went over 140. Made my own apricot glaze and served with squash.
See my review. Truly tasty food for red meat lovers looking for an alternative.
Wow! Hubby just started hunting so I turned here for how to make duck breast. Loved the rating, so gave it a try, and wasn’t disappointed! Had to improvise a bit – no skin on, so seasoned the wild breasts (and added rosemary) first, then wrapped in bacon which I skewered with toothpicks underneath. Popped them in my food sealer to vacuum out air, which worked great for the water bath later. [Hubby told me that’s good for drawing all the blood out of the meat, or even to put in a saltwater bath without the plastic…for those wondering.] Kept the bacon on for cooking in the cast iron pan, then removed toothpicks after. Attaching a photo or two…just delicious!!! Served with stuffing, steamed carrots, and a cranberry-orange relish I had on hand. Hubby already asked me for this recipe to share. It’s a keeper!
This was amazing! Prepared the duck exactly as described and served with roasted potatoes with thyme & rosemary and sautéed spinach & mushrooms. It doesn’t need a sauce. Will try again with duck and other things as well.
Brilliant recipe just as it’s written. Will definitely make this again
Absolutely wonderful. Used 12oz breasts and cooked for almost 2 hours between 56 and 58 C.
Mclarty, since you never bring the water temperature above 135°F you can cook it in that temperature of water for three days it will never over cook. It can’t cook past the temperature the water is simmering at.
So excited about this new cooking technique. Both the duck and peach sauce came out perfectly. Thank you chef John!
This is an excellent and delicious way to cook duck breast. Just make sure to keep an eye on the water temperature.
I made this recipe for my fiancé and his family and everyone loved it! I used an immersion circulator – 135 degrees for an hour, meat came out a perfect medium rare, duck was nice and tender. I did find that searing the skin for 5 minutes was not enough as not all the fat has rendered off properly leaving some chewy pieces of skin. Next time I will render the skin for a few more minutes. Otherwise, I love this simple recipe for duck!
This is a fantastic recipe! I had never made duck before and I had never cooked sous vide before. I made this recipe when the Ohio State Buckeyes were playing the Oregon Ducks for the 2014 national championship. 😉 This recipe has inspired me to add duck to our regular rotation, as well as to buy a sous vide machin. OMG, if you haven’t had sous vide steak you are missing out on life! Wow!! Between the steak and the duck, it was totally worth $150 and space on my counter. I am still experimenting with other foods (meat, veggies, eggs). Thank you for introducing me to a new cooking method and adding a new, and very tasty protein to my diet!
I haven’t cooked duck breast in years, but my son wanted to taste it. I used this technique. It was Perfectly cooked! This was so easy to do.
This came out beautifully without any tweaks. Thanks for this new approach. I hope we soon see some more sous-vide recipes.
Delicious thanks … More sous vide ideas please
Finally a great way to cook duck. This was one of the best recipes we have tried. We were fortunate to have been able to use fresh duck that was processed that morning, never refrigerated or frozen. The meat stayed very juicy.
i love duck, but had never made it and i was very nervous since duck is one of those meats that has to be just right. it turned out perfectly. it took time, but was very simple and delicious and i loved the peach sweet and sour sauce too. And for the person confused about it saying it takes 2 hours to prepare but 1 to cook, that includes the 1 hour it is refrigerating with the seasonings.
This recipe was one of the best things I have ever made. I made a small portion of an asian ‘spicy orange sauce’ from another recipe here on this website (orange chicken) and drizzled it over the sliced duck as you can see in the picture and it was FANTASTIC!