Maple Bourbon Duck Breast 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 black pepper

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

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 15 min for tender, rosy duck with rendered fat

While duck cooks, make maple bourbon glaze

In a saucepan, combine maple syrup, bourbon, apple cider vinegar, Dijon mustard, grated ginger, cinnamon, and cayenne

Bring to a simmer over medium heat, stirring to combine

Reduce heat to medium-low and simmer until reduced by half and slightly thickened, about 12–15 min

The glaze should coat the back of a spoon

Remove from heat and whisk in butter until smooth and glossy

If glaze is too thin, stir in cornstarch slurry and simmer 1–2 min more

Keep warm on low heat

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

This is critical for crispy skin

Heat a large cast iron skillet over medium heat

Place duck breasts skin-side down in dry skillet

Cook skin-side down for 5–6 min, spooning off rendered fat as it accumulates

Save the rendered duck fat for roasting potatoes

Increase heat to medium-high and continue cooking skin-side down until deeply golden and crispy, another 3–4 min

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

Brush duck breasts with maple bourbon glaze during last minute of cooking

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

Drizzle with additional maple bourbon glaze

Garnish with fresh thyme sprigs and flaky sea salt

Serve immediately with roasted root vegetables or sweet potato mash