Rosemary Sous Vide Moulard Duck Breast
TIP: we love DUCKCHAR Moulard Duck Breastcooked medium rare*
Fresh rosemary sprigs
DUCKCHAR Moulard Duck Breast
Step 1 - Score skin. Just be sure not to cut into the meat. Season both sides with salt and pepper.
Step 2 - Place each DUCKCHAR Moulard Duck Breast in a vacuum sealed bag. Top each piece with fresh rosemary sprigs, fresh sage leaves, and then seal.
Step 3 - Cook for 2 hours in water bath at 135° F for medium rare finish.
Step 4 - Remove DUCKCHAR Moulard Duck Breast from bags and cook skin side down in pan, preferably in a cast iron skillet, at medium-high heat until skin is crisp. Continuously drain off rendered fat while duck cooks
Step 5 - Flip and cook skin side up briefly until meat is seared.
Cover DUCKCHAR Moulard Duck Breast loosely with foil and let sit for 5 minutes. Cut and serve.
*DUCKCHAR Moulard Duck Breast is raw meat. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. USDA recommends cooking duck to a safe minimum internal temperature of 165° F.