Sous Vide Garlic and Rosemary Duck Breast

A quick and easy, flavorful meal that looks like you slaved over a hot stove all day.

  • Ingredients

    • 1 Package Pelleh Poultry Duck Breast
    • 4-5 Sprigs Fresh Rosemary
    • 5 Cloves Fresh Garlic, thinly sliced
  • Directions

    • Lightly score the skin of the duck breast but be careful not to pierce the meat.
    • Place the duck breast in a vacuum sealed bag with the garlic and rosemary. Note that the garlic and rosemary will leave indentations on the skin so place on meat side.
    • Sous Vide for one and a half hours at 135 degrees.
    • Once done, remove and pan sear the skin until each piece is a nice golden brown, about 4-5 minutes.
    • Slice and enjoy!
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