Sous Vide Duck

I've only been cooking duck for a few years now as it was never something I ate growing up. My wife and her Mom love it though so I've been trying to get my technique down. One benefit is the more I experiment with it the more I enjoy it. Making sous vide duck is a good, hands off way to prepare great duck every time.

I ordered some duck from D'Artagnan, because our local stores don't carry anything that looks overly appealing. I decided to go with simple seasonings so I used some cumin and ancho powder with salt and pepper. Then I cooked it at 135°F (57.2°C) for a few hours.

Once the duck was done cooking I removed it from the water bath. Because I love a crispy exterior I quickly chilled the sous vide duck in a ½ ice - ½ water bath and refrigerated them. Then when I seared them I had more time to develop the crust without cooking the middle of the duck any further.

Once it was seared I cut the sous vide duck into 1/2" slices and served it with some carrots and pea pods fresh from our garden. The peas and carrots were blanched in boiling water until tender and quickly chilled. I served the vegetables cold with some good olive oil drizzled over them and some smoked Maldon salt.