Daily Dish
The best lunch special in downtown L.A. may be at the new Tabachines Cocina

Sous-vide recipe: Duck breast

Duck breast

Total time: About 45 minutes

Servings: 1 duck breast

Note: Duck provides an excellent example of the virtue of "au point" cooking. With the thinness of the breast, it is a challenge to cook duck to medium-rare without creating a chewy, overdone exterior. Here the meat is uniformly cooked, providing a great textural contrast with the crispy skin.

1 (8-ounce) boneless duck breast, skin on, at room temperature


Prepared water bath

Canola oil, for searing

1. Trim any excess fat and sinew from the duck breast. Using a very sharp knife, lightly score the skin in a crosshatch pattern with lines spaced approximately one-fourth inch apart. Season with a pinch of salt.

2. Set up a work space as per the wrapping instructions above. Carefully fold up the duck breast taking time to ensure that all the air is pushed out of the packet. Repeat and secure the ends with tape. Cook for 35 minutes in a water bath at 140 degrees.

3. Remove from the water and allow the duck to rest for 5 minutes. Remove the breast from the plastic and dry the skin. In a non-stick pan heated over medium heat until hot, add a light film of oil and when the oil is hot but not smoking cook the breast skin-side down to render out some of the fat and crisp the skin. Rest briefly, then slice and serve.

Each duck breast: 344 calories; 42 grams protein; 0 carbohydrate; 0 fiber; 18 grams fat; 5 grams saturated fat; 231 mg cholesterol; 0 sugar; 434 mg sodium.

Copyright © 2015, Los Angeles Times
Related Content
  • A note on sous-vide recipes

    The recipes included here are written for only one portion in order to demonstrate technique and timing. You can cook as many as six pieces quite easily in the same size water bath without too much trouble if you'll check to make sure the temperature hasn't dropped too much (just add more hot water...

  • Sous-vide recipe: Sole

    Sous-vide recipe: Sole


  • Sous-vide recipe: Chicken breast

    Sous-vide recipe: Chicken breast

    Chicken breast

  • Sous-vide recipe: Steak

    Sous-vide recipe: Steak

    Home approach to sous vide: Steak

  • Ben Simon targets waste with new Imperfect Produce project

    Ben Simon targets waste with new Imperfect Produce project

    About 6 billion pounds of produce is wasted each year in the United States simply because of appearance, according to Ben Simon. As a student at the University of Maryland, Simon co-founded the Food Recovery Network (FRN), the largest student-run waste-prevention movement. He sat down to chat about...

  • Tackling global issues by targeting food waste

    Tackling global issues by targeting food waste

    What's the point of worrying about organic food, genetically modified organisms, locally sourced items and fair trade if more than a third of it will simply go to waste? Discarded food is a serious issue, and it's garnering attention from a variety of places. Statistics are stunning: Approximately...