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ChefSteps

Listen, we can all agree that a beautifully cooked duck breast is divine. Crispy skin and blushing pink meat separated by the thinnest layer of juicy fat—what’s not to love?Our favorite way to cook duck breast is by <a href="https://www.chefsteps.com/guides-tools/presearing-for-sous-vide">presearing</a> the skin to render subcutaneous fat, then cooking it sous vide to a perfect rosy medium, before searing the skin once more right before serving for a super crispy finish. We like our duck breast to be pink through and through, completely tender, and super juicy, but sous vide lets you pick how you’d like your duck breast done, and it’ll deliver perfect results every time. Like it still quacking? There’s a temperature for that. Well-done? We’ve got you covered.