Use your sousvide machine to cook duck breasts -- they'll emerge tender and juicy and not a bit overdone. Crisp up the skin before serving if you like.
Place breasts in vacuum-sealed bags and cook using a sous-vide machine at 136F for 1.5 hours.
Before serving, sear skin until crisp in a hot cast-iron pan, or under the broiler, 2-4 minutes.
Serve with sweet potatoes, micro-greens and pomegranate arils.
Hadassa Lipskar loves creating dreamy dishes, recipes, & tips + tricks in her NYC Kitchen. She's a food stylist, food photographer and also a nursing student who especially loves to cook sous-vide.
GROW & BEHOLD delivers premium Glatt Kosher meats that are pasture raised on small family farms with no hormones or antibiotics. We adhere to the strictest standards of kashrut, animal welfare, worker treatment, and sustainable agriculture. Go to growandbehold.com to learn more or browse by category:
