Sous Vide Duck Breast with Orange Glaze

Ingredients

• 2 duck breasts
• 1 tablespoon salt
• 3 tablespoons butter
• 1 cup thinly sliced fennel
• 1 shallot (sliced)
• 2 teaspoons orange zest
• 1 cup fresh orange juice
• 1/8 cup white wine
• 1/8 cup apple cider vinegar
• 1/4 teaspoon pepper
• 1 teaspoon salt

Instructions

1. 1

   Use a sharp knife to score the top layer of skin on the duck breast in a crisscross pattern (see below).

2. 2

   Season the duck breast with salt and let it sit, uncovered, in the fridge overnight.

3. 3

   Place the duck breast in a vacuum sealed bag (or use the water displacement method explained above).

4. 4

   Heat the water bath to 131F degrees and add the duck. Cook it for 2 hours.

5. 5

   Remove from the water bath and plunge in an ice bath for 10 minutes to slow the cooking.

6. 6

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

7. 7

   Place it in a cold cast iron skillet and turn the heat on high, letting the pan slowly come to temperature.

8. 8

   Heat until sizzling, then reduce the heat to medium low and cook for 4-5 minutes, until fat has rendered and is golden brown.

9. 9

   Turn the heat to high and flip the duck over. Cook for about 45-60 seconds.

10. 10

    Remove from heat and serve with orange glaze.

11. 11

    --- Orange Glaze: ---

12. 12

    Heat the butter over medium low heat and add the shallots and fennel. Cook for about 3-5 minutes, until softened and stating to become very fragrant.

13. 13

    Add the wine and simmer for about 8-10 minutes.

14. 14

    Add the vinegar and simmer for 2-3 minutes.

15. 15

    Add the orange juice, orange zest and pepper and simmer for 10-15 minutes, until the sauce is smooth and glossy.

16. 16

    Stir in the salt and add extra if needed.