Duck
Medium-rare duck breast with crispy skin, perfect for cherry gastrique or Asian five-spice glazes.
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Duck breast is lean like steak but capped with a thick layer of fat and skin, so it needs precise cooking to stay rosy without turning dry. Sous vide gives you a perfect medium-rare interior, then you render and crisp the skin in a ripping-hot pan for contrast. Use this guide to choose your pinkness level, timing, and finishing steps for sauces like cherry gastrique or five-spice glazes.
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136°–140°F
Classic restaurant duck—rosy center, rendered fat cap, and crisp skin.
For food safety, see our Food Safety Guide.
Temps & times
| Doneness | Temperature | Time | Max Time |
|---|---|---|---|
| Medium Rare | 136°–140°F | 90 min | 12 h |
| Medium | 141°–145°F | 2 h | 10 h |
| Confit-style | 150°–155°F | 4–6 h | 12 h |
Cooking time depends on thickness, not weight. Measure at the thickest part.
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