Pechugas de pato al baño maría

Ingredientes

• 2 duck breasts
• Olive oil
• Kosher salt & freshly ground pepper

Preparación

1. 1

   Preheat water bath to 130° F / 54.4° C.

2. 2

   Score the fat side of the chilled breasts with a sharp knife into a 1/2" hatch being careful not to pierce the meat. Drizzle with a little olive oil and liberally season the breasts on both sides.

3. 3

   Place in a vacuum-sealed bag or a Ziplock, and use the water displacement method to remove the air and seal the bag.

4. 4

   Cook in the water bath for 1 1/2 to 3 hours.

5. 5

   Remove the bag from the water bath and place on the counter to cool for about 5 minutes before submerging in an ice bath to chill before searing. You can also chill, refrigerate and sear later.

6. 6

   Remove the breasts from the bag and pat dry with paper towels.

7. 7

   To sear: Preheat a heavy-bottom skillet over medium-high heat then place the duck breasts skin-side down for about 5 minutes to crisp the skin. Turn the breasts over and remove the skillet from the heat. Continue to cook on the flesh side for 30 seconds to warm through.

8. 8

   Transfer to a cutting board and rest for 5 minutes before slicing and serving with a sprinkle of coarse salt on top.