Ingredients:

  • 2 duck breasts (approx. 225g / 8 oz each)
  • 5g kosher salt
  • 2g freshly cracked black pepper
  • 2 sprigs fresh thyme
  • 1 clove garlic, smashed
  • 1 small shallot, halved

Instructions:

  1. Using a very sharp knife, score the duck skin in a crosshatch pattern. Cut through the white fat but avoid nicking the red meat underneath.
  2. Liberally season both sides of the duck breasts with kosher salt and freshly cracked black pepper.
  3. Place the duck breasts in a single layer inside a vacuum bag. Add the fresh thyme, smashed garlic, and halved shallot. Seal using a vacuum sealer or the water displacement method.
  4. Preheat your immersion circulator to 135°F (57°C) for medium-rare. Submerge the bag in the water bath and cook for 2 hours.
  5. Remove the duck from the bag and discard the aromatics. Use paper towels to pat the skin extremely dry. Moisture must be removed to achieve a crispy crust.
  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 for 5-8 minutes until the skin is mahogany brown and paper-thin. Flip briefly for 30 seconds to kiss the meat side with heat before serving.