Duck Breast à l'Orange with Crispy Skin

Score duck breast skin in a crosshatch pattern, cutting through fat but not into meat

Season both sides generously with kosher salt and pepper

Place each duck breast in a vacuum-seal bag or zip-top bag with 1 thyme sprig

Remove air using vacuum sealer or water displacement method and seal

Preheat sous vide water bath to 137°F (58°C)

Submerge sealed bags in water bath, ensuring breasts are fully submerged

Cook for 2 h for perfect medium-rare texture

While duck cooks, make orange gastrique sauce

Zest 1 orange and set zest aside, juice both oranges (about 3/4 cup juice)

In a saucepan, combine sugar and red wine vinegar over medium heat

Cook without stirring until sugar caramelizes to deep amber color, about 5–7 min

Carefully add orange juice (it will bubble vigorously), stir to combine

Add stock and half the orange zest, bring to a simmer

Reduce by half until sauce coats the back of a spoon, about 12–15 min

Stir in Grand Marnier and butter, then thicken with cornstarch slurry if desired

Keep warm on low heat

When cook time is complete, remove duck breasts from bags and pat skin completely dry

Heat a large skillet over medium heat (not high - we want to render the fat slowly)

Place duck breasts skin-side down in dry skillet

Cook skin-side down for 4–5 min, spooning off rendered fat as it accumulates

Increase heat to medium-high and continue cooking skin-side down until deeply golden and crispy, another 2–3 min

Flip and sear meat side for 30–45 sec just to color

Remove to a wire rack and rest skin-side up for 5 min

Slice duck breasts on the bias into 1/4-inch thick slices

Fan slices on warmed plates, spoon orange gastrique over and around

Garnish with remaining orange zest, fresh parsley, and flaky salt