Duck Breast

Preparation info
    • Difficulty


Appears in

By Sat Bains

Published 2012

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For the Duck Breast

  • 5 corn-fed goosnargh duck breasts
  • fine salt to taste
  • 50 g powdered five-spice


Blowtorch the duck skin to remove any excess feathers or quills. Trim any sinew away from the duck and place into a sous vide bag and compress on full. Cook in a water bath at 58°C for 45 minutes. Remove from the bag and season the skin side with fine sal