Ingredients
- 2 large duck breasts, boneless, skin-on
- salt and fresh ground black pepper to taste
- 2 teaspoons fresh thyme leaves
- 1 teaspoon vegetable oil
Instructions
Step 1
Use a sharp knife to make some parallel slashes in 2 large duck breasts skin. Do NOT cut into meat! Season both sides with salt and pepper generously. Drizzle 2 teaspoons fresh thyme leaves on them.
Step 2
Put duck breasts in a zip-lock bag. Push the zip down to the corner but leave a little space. Squeeze out the air, and zip the bag completely. Refrigerate for 1 hour.
Step 3
Fill water in a large pot. Put a silicon hot pad on the bottom. Heat water to 135 degree F. Put the zip-lock bag with duck breasts in the pot. Maintain 135 degrees F. for 1 hour. Adjust with cold water if overheats.
Step 4
Remove duck breasts, pat dry, season with salt and pepper.
Step 5
Add some olive oil on a pan over medium heat. Put the duck breasts in the pan, skin side down. Crisp skin for 5 minutes. Then flip them, brown 1 minutes on meat side.
Step 6
Let rest 2 minutes before serve.
