Ingredients:

  • 2 skin on duck breasts (approx. 7 oz / 200g each)
  • 5g Diamond Crystal Kosher Salt
  • 2g freshly cracked black pepper
  • 2 sprigs fresh thyme
  • 1 clove garlic, smashed
  • 5ml neutral oil
  • 1 pinch flaky sea salt

Instructions:

  1. Score the duck skin in a tight diamond pattern, ensuring you cut through the fat but do not pierce the meat. Season both sides aggressively with kosher salt and black pepper.
  2. Set your immersion circulator to 131°F (55°C) for medium-rare or 135°F (57°C) for medium.
  3. Place the seasoned duck breasts into a vacuum-seal bag or heavy-duty freezer bag along with the thyme sprigs and smashed garlic. Seal using a vacuum sealer or the water displacement method.
  4. Submerge the bag in the water bath and cook for 2 hours.
  5. Remove the duck from the bag and pat the skin extremely dry with paper towels. Discard the herbs and garlic.
  6. Place the duck breasts skin-side down in a cold cast iron skillet. Turn the heat to medium-low. Allow the fat to render slowly and the skin to crisp into a deep mahogany brown (approximately 5-8 minutes). Finish with a 30-60 second sear on the flesh side.
  7. Rest for 5 minutes, then slice and finish with a pinch of flaky sea salt.