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Sous Vide Duck Breast with Orange Slices


Duck Breast Sous Vide

Duck Sauce


Trim duck breast

Prepare duck breasts and spices

Salt and pepper the duck breasts from both sides. Crush the garlic cloves with the back of a chef’s knife and quarter the shallots. 

Vacuum seal duck

Cooking duck breast sous vide

Put the filled vacuum bags into the water bath at 58 ° and cook the duck breasts for 3-4 hours sous vide.

Prepare sauce

For the sauce, place the duck fat in a saucepan and fry over medium to high heat. In the meantime, peel the garlic and crush it with the flat side of the chef’s knife and quarter the shallots. After about 5 minutes, set the oven to medium heat and add the shallots, garlic and thyme.

Duck grilling

Now, preheat the Otto Grill for 2-3 minutes at full temperature. Once the grill is heated, lower the flame, place the duck breasts skin side down on the grill and roast on Meat-O-Meter level 5 for about 1-2 minutes. Rotate the meat and grill the skin side for 2-3 minutes with the same heat and height settings. Finally, depending on the desired degree of doneness, briefly grill the skin at full heat.