This sous vide duck breast recipe will make you feel confident to serve duck breast and enjoy the best this delicious meat has to offer. While duck breast is a popular dish on restaurant menus, not everyone is familiar with how to prepare it at home. Searing duck in a skillet like you could do with a steak doesn’t do justice to this meat as it leaves it tough. The true quality of duck breast comes out when its tender and juicy, fully flavoured by the fat that is crisped up before serving. That’s what makes the sous vide method optimally suited for preparing duck breast.

To cook the perfect duck breast, simply trim off excess fat from the sides and score the fat. This is an important step for the perfect sear later. Season with salt and pepper and vacuum pack the meat to cook sous vide. This type of meat can easily be prepared ahead if you’re hosting a dinner party. When the meat is cooked and then kept in the fridge until you’re close to dinner time, it’s cooled well which makes searing easier. The lower temperature of the meat means that you can now sear on high heat to crisp the fat without increasing the internal temperature too far. The sous vide temperature of 55°C degrees creates a perfect medium rare juicy texture.

Duck meat has a rich flavour that goes beautifully with fresh and slightly sweet berry flavours. This duck breast is cooked simply with salt & pepper, and then served with a delicious blueberry sauce (scroll down for the recipe) and strawberry salad. The sweet potato mash brings it all together, for an elegant dish that is surprisingly simple to put together. The duck breast reaches ultimate tenderness keeping all the juices through the sous vide cooking process, and a sear finishes the meat and crisps the skin.

Sous Vide Duck Breast


  • 6 Duck breasts
  • Salt & Pepper

  • Sous Vide
    Time & Temperature

  • 1 hour
  • 55°C
  • Directions:

    1. Prepare the sous vide bath and set the temperature to 55°C.
    2. Trim excess fat off the duck breasts and score the fat in a tight crisscross pattern with very shallow cuts making sure you don't see the flesh.
    3. Sprinkle both sides with salt and pepper and vacuum seal.
    4. Place the bag in the 55°C water bath and cook for 1 hour. Preferably cool the meat before searing as it allows crisping the skin while searing without overcooking the meat.
    5. Heat a cast iron pan with a little oil or butter. Pat the meat dry, and sear over medium-high heat. As the meat is cooked the only aim is to quickly crisp and brown the fat, then flip it over and give the other side a brief sear.
    6. Serve with sweet potato mash and a mixed salad with strawberries, toasted walnuts and a honey balsamic dressing.


    Blueberry Sauce

    • 2 cups Blueberries
    • 1 Red onion (small), finely chopped
    • 1 Granny Smith apple, peeled & finely chopped
    • ½ cup Brown sugar
    • 2 tbsp White sugar
    • ½ cup Red wine vinegar
    • 2 Star anise (whole)
    • Zest of 1 lime
    • Zest of 1 orange


     Add all ingredients to a sauce pan and bring to a simmer over high heat. Reduce heat and simmer over very low heat without lid until it starts to thicken, about 30 minutes. Stir regularly allowing the berries to break down. Store in a jar and keep aside. For serving, warm it up if necessary.

    Tip: Instead of chopping the onion and apple, save yourself time by blending the peeled and quartered onion and apple with the red wine vinegar in a high performance blender. Puree until just smooth, and add to the sauce pan following the instructions above.



    The Duck Father

    The Duck Father focuses on quality over quantity to supply the best duck meat. The ducks are free range, grain-fed and free from anti-biotics and growth hormones. This means you can enjoy the healthiest duck meat. Available from selected butchers and retail stores. Visit the website for all information.