Sous Vide Duck Breast with Blood Orange, Lavender Honey and Ginger Glaze

  • 125 mins
  • 4 ingredients
  • Servings 2
  • Prep 5 min
  • Cook 120 min
  • Skill Level


  • Duck Breast 2
  • salt to taste
  • black pepper to taste
  • ginger, grounded 1 tsp


Prepare Duck Breast

    • Score skin in a lightly, cross-hatched pattern about halfway through the skin.
    • season with salt and pepper, and ginger.

To cook duck

    • cook in sous vide bag for 2 hours at 135 degrees using sous vide machine or a pot with a water bath. remove from bag and reserve juices.

to crisp skin and glaze duck

  • dry duck breast to make ready for crisping.
  • place in hot pan skin side down and press firmly until duck skin is crispy and rendered the fat.
  • flip and apply the glaze.
  • remove from pan and let rest for 5 minutes.
  • slice the breast and serve with some glaze on the side.

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