Pink duck breast

Preparation

1. 1

   Score the duck skin in a criss-cross pattern with a knife, without cutting into the meat. Season with salt and pepper.

2. 2

   Vacuum-seal the duck breasts with thyme, crushed garlic and a little butter.

3. 3

   Cook sous-vide at 56°C for 1 hr 30 min (pink) or 58°C for medium.

   ⏱ 90 min

   💡 For rare duck breast: 54°C / 1 hr.

4. 4

   Remove from the bag. Sear skin-side down in a cold pan. Gradually raise the heat for 5–7 min, until the skin is golden and crisp.

   ⏱ 6 min
5. 5

   Rest for 5 min. Slice on the diagonal.

   💡 Serve with a honey and balsamic sauce.