Sous vide duck breast
1 duck breast
THE OTTO GRILL
If you know about sous vide, you already know its advantages. The vacuum sealed meat keeps all of its flavors, nutrients and water due to the low temperature cooking in a water bath. Perfect for meat with strong flavors like duck. So give the duck a deep dive and a final sear on the Otto Grill.
Score the skin side with a knife but be careful not to cut all the way through the fat and skin. Salt the skin and sit in the refrigerator for an hour.
- Blot the breast dry with paper towel, season again if you have lost a lot of the salt. Vacuum seal the breast and sit in a water bath at 130°F/54°C for 2 hours.
Grill the meat
Remove the breast from the vacuum bag, dry again. Preheat the Otto Grill at medium flame and seer the duck breast skin side up. How high the duck will need to be raised depends on the shape and fat content of the duck. You want it to be close enough to the heat that you can see the fat rendering but not too close that it starts to blacken. The goal is an even golden crispy skin.
- Once the skin is rendered and golden, turn the duck and grill it for 1-2 minutes on the other side.
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