Sous Vide Duck Breast


  • 2 halves duck breast boneless, skin-on
  • 1 tsp salt
  • 2 tsp garlic freshly minced
  • 1/2 tsp black pepper
  • 1/3 tsp thyme, dry
  • 1/3 tsp peppercorn
  • 1 tbsp vegetable oil
  • 1 tbsp apricot peeled and cored, mash with <ucsa>2 tablespoons</ucsa> water
  • 2 tsp sugar
  • Clean duck breasts then rub on all ingredients. Cover and chill in the fridge for 2 hours. Rinse off spices and place duck breasts in a Ziploc bag, remove air and seal it.
  • Add water in the Instant Pot up to 8 cup mark.
  • Leave the lid open, turn on power and press “Keep Warm” button. After 20 Minutes, place the Ziploc bag in the water bath for 35-40 minutes.
  • Remove the bag from the water and pat dry duck breasts.
  • Sear skin side of duck breasts in a non-stick frying pan with 1 tablespoon vegetable oil at medium-high heat until golden.
  • Turn over and cook for another 20 seconds.
  • Slice the cooked duck breasts and serve with apricot sauce.
  • Apricot sauce: mix apricot and sugar in a small pot, bring to boil on high heat then simmer 5 minutes at low heat. Serve and Enjoy!
Sous Vide Duck Breast image 1
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