Sous vide duck breast

Sous vide duck breast

by MaomaoMom

Google “Sous vide” (French for “under vacuum”) and you will find 10 million search results. It involves cooking food in sealed plastic bags in a water bath at lower (50~70oC) and constant temperatures for long periods of time. This technique was used by French chefs in the 1960s and 70s. It has become increasingly popular at gourmet restaurants because it yields much higher succulence and avoids overcooking. Even Iron Chefs use this technique on TV shows. There is even an expensive water-oven appliance SousVide Supreme for this purpose.

Since I have an electric pressure cooker with a “keep warm” function which maintains temperature around 65oC, I decided to try this technique out. Results are pretty good.

Sous vide duck 2 Sous vide duck breast


Prepare Time: 10 minutes
Cook time: 38+4minutes
Level: medium
Serves: 2 servings


1) 2 large boneless duck breast halves 480g, skin-on;
2) 1 teaspoon salt, 2 teaspoons freshly minced garlic, ½ teaspoon freshly ground black pepper, 1/3 teaspoon dry thyme, 1/3 teaspoon peppercorn;
3) 1 tablespoon vegetable oil;
Apricot sauce (optional):
4) 1 large ripe apricot, peeled and cored, mash with 2 tablespoons water;
5) 2 teaspoons sugar.


1: Clean duck breasts then rub on all ingredients 2. Cover and chill in the fridge for 2 hours. Rinse off spices and place duck breasts in a Ziploc bag, remove air and seal it.
2: Add water in the InstantPot up to 7-cup mark. Leave the lid open, turn on power and press “Keep warm” button. After 20 minutes, place the Ziploc bag in the water bath for 35~40 minutes.


Sous vide duck 1 Sous vide duck breast
3: Remove the bag from the water and pat dry duck breasts. Sear skin side of duck breasts in a non-stick frying pan with 1 tablespoon vegetable oil at medium-high heat until golden. Turn over and cook for another 20 seconds.
4: Slice the cooked duck breasts and serve with apricot sauce.
5: Apricot sauce: mix ingredients 4 and 5 in a small pot, bring to boil on high heat then simmer 5 minutes at low heat.

Sous vide duck 2 Sous vide duck breast

Happy Canada Day!!!!!!!!!!!!!!!!!!!!!!!!!!


pf button big Sous vide duck breast

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25 Responses to Sous vide duck breast

  1. Jun says:

    I have learned a lot from this website. Thank you so much. Where can I buy the dusk breast?

  2. Wendy says:

    This recipe sounds good, but I was looking for a recipe for a peking duck. I just bought a whole duck and wanted to cook in the electric pressure cooker. Have you cooked a whole duck in there or do you suggest cutting it up?

  3. Tammi L Coles says:

    Found your recipe via the Instant Pot website. Got myself a food thermometer and decided to give this a try with two medium-sized frozen chicken breasts. I hope a detailed report is okay?

    I thawed the breasts in the Ziploc bag — closing it up in a Tupperware box filled with hot water that I flipped every 5 minutes for 20 minutes. That gave me time to raise the Instant Pot water to its average Keep Warm temperature of around 70° celsius. I checked this every few minutes, just out of curiosity.

    I took the Ziploc chicken, added spices in the bag, and rather than sealing it, submerged it open, with a wooden clothes pin keeping it attached to the side of the pot. According to another site, this allows the air to escape while the water bath seals around the submerged filled part of the bag.

    The posted minimum safe time for sous vide poultry according to another site is 1 hour at no less than 65°, so that what I did. Then, following your suggestions, I took the chicken from the bag, sliced into strips, and seared in hot cooking oil before tossing it atop a salad.

    The result was moist and flavorful, even though cooked past pink. At least as an experiment of whether sous vide is possible without a new gadget, yep, this convinced me. I’ll now try it with a more expensive cut of meat.

    Thanks for showing me the way!

  4. jasa pelet says:

    Excellent post. I was checking continuously this blog and
    I am impressed! Extremely helpful info specifically the last part :) I care for such information a lot.

    I was looking for this certain information for a long time.
    Thank you and good luck.

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