Currently my favorite meat has to be duck. Ever since getting to culinary school I have had more duck than I have had in my whole life and I am definitely not mad about it. If you have never had duck it is like a super rich, dark meat version of chicken, aka 10x better. Many people are intimidated to cook duck at home because if not done correctly it can be very tough and fatty. My go to way is in the sous vide with my Tuxton sous vide pot and finished on a cast iron skillet. It is so easy, essentially a set it and forget it meal. If you haven’t hopped on the sous vide train you seriously need to. It is fool proof and results in perfect meats every time.

Ingredients:

  1. 2 duck breasts
  2. 1/4 cup of coconut aminos
  3. 1 tsp red boat fish sauce
  4. 1/2 tsp ground ginger
  5. 1 tsp minced garlic
  6. 1 tsp salt

*Will also need ziploc bag, sous vide, cast iron pan or non stick pan

Instructions:

  1. Combing the coconut aminos, fish sauce, ginger, garlic and salt in a bowl to make marinade.
  2. Score the duck breast’s skin with one half inch slices just through the fat so it can render.
  3. Add the duck breast to a ziploc bag and add the marinade, close so there is zero air.
  4. Set you sous vide to 130 F for 2 hours and preheat the pot of water with it. Once the temp is at 130 add your ziploc breast and let it go until the timer is off.
  5. Once timer is done take your duck breast out and pat dry. Add them skin side down to a searing hot pan. Let it sit there for 2 to 3 minutes until a nice golden crust is formed.
  6. Slice and enjoy!
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