Overview
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.
Core Time & Temperature
| 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.
Food Safety Notes
Cooking time depends on thickness, not weight. Measure at the thickest part. Chicken can carry Salmonella, which is why proper time/temperature combinations are critical. Sous vide cooking below 165°F / 74°C is safe when held for sufficient time to achieve pasteurization. Hold for at least 90 min and always sear the skin to 400°F / 204°C+. Hold 2 h and render fat thoroughly. Cook 4–6 h to fully convert collagen. Hold the bath long enough to achieve full pasteurization (see time table). Finish with a high-heat sear to prevent cross-contamination.
See our food safety guide.
Texture Profiles
- 136°–140°FMedium Rare
- Classic restaurant duck—rosy center, rendered fat cap, and crisp skin.
- 141°–145°FMedium
- Slightly firmer center for guests who want less pink.
- 150°–155°FConfit-style
- Cook low and slow for shreddable duck breast you can crisp like confit.
Prep & Bagging
- Season with salt and desired spices
- Add aromatics if desired (garlic, herbs, citrus)
- Vacuum seal or use zip-top bag with water displacement method
- Ensure food is fully submerged during cooking
Finishing & Searing
- Remove from bag and pat completely dry with paper towels
- Optional: chill briefly in freezer (5–10 min) to prevent overcooking during sear
- Heat pan over high heat until smoking
- Add high smoke-point oil
- Sear 45–60 sec per side without moving
- Rest briefly before serving