Sous vide duck

Looking to cook juicy, medium rare sous vide duck breast with crispy skin? This guide will walk you through all the steps to mastery, including a step by step instructional video and duck breast sous vide temperature chart.

Impress your dinner guests this holiday season with a Sous Vide Whole Duck! The tender and flavorful dark meat and crispy skin makes this one a show stopper for Christmas dinner!

Perfectly cooked to melt in your mouth tender, these Sous Vide Duck Breasts with an orange glaze have an amazing crispy skin and so juicy!

Perfectly cooked duck breast topped with a sweet and savory blackberry sage pan sauce for an elegant and delicious duck recipe!

Here's a basic sous vide recipe using our exclusive Rohan duck breasts. Add your favorite fresh herbs or other aromatics to the vacuum bag, if desired.

This modern cooking technique achieves a perfect balance of flavors by gently cooking the duck in its own rendered fat, creating a delectable rendition of traditional duck confit.

Once you make duck confit using the sous vide method, you’ll never go back to the traditional way of making it! This Sous Vide Duck Confit melts in your mouth with a soft, rich and tender texture and a deliciously golden brown and crispy skin!

Making duck confit sous vide means two things: no need for buckets of rendered fat, and an insanely silky, fork-tender texture, thanks to precise temperature control.

Our Sous Vide Duck Breast is vacuum sealed, sous vide at 120° for 2 hours, then sauteed and served with mashed potatoes and a rich pan sauce.

Perfectly cooked to melt in your mouth tender, these Sous Vide Duck Breasts with an orange glaze have an amazing crispy skin and so juicy!