Sous Vide Duck Breast
2 servings, 30-60 min, 2 tablespoons water, black pepper, contributed, cook 42 min, dry, duck breast boneless, garlic freshly minced, low carb, main course, MaoMao Mom, medium, modern, paleo, peppercorn, prep 10 min, salt, simmer, skin-on, sugar, thyme, vegetable oil
Ingreadient
- 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
Direction
- 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!
