Sous-Vide Duck Breast with Fig &Red Wine Sauce

  • Difficulty

    super easy

  • Serves


  • Preparation time


  • Total time

    1h 40min

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  • Duck breast
  • Ground black pepper
    appropriate amount
  • Sea salt
    appropriate amount
  • Butter
  • Fig
  • Red wine
  • Honey
  • Olive oil
  • Thyme


  • step 1

    Make a few cuts on the duck skin

  • step 2

    Sprinkle sea salt and black pepper on both sides of the duck breast

  • step 3

    Put the duck breast and 2pcs thyme into a vacuum bag and then vacuum the bag

  • step 4

    Pour 1,800g water to the main pot

  • step 5

    Put on the measuring cup and preheat the main pot at 10min/60℃/ REV 1

  • step 6

    Put the simmering basket with the duck breast inside into the main pot

  • step 7

    Put on the measuring cup and simmer the materials at 60min/60℃/ REV 1

  • step 8

    When simmering is finished, take out the duck breast and clean the main pot

  • step 9

    Put 2 diced figs to the main pot

  • step 10

    Add 100g red wine

  • step 11

    Add 30g honey

  • step 12

    Without the measuring cup, boil the materials at 4min/120℃/REV 1

  • step 13

    Add 1 teaspoon of salt and 15g butter

  • step 14

    Put on the measuring cup and thicken the materials at 30sec /REV 5

  • step 15

    Scrape the sauce to the bottom of the pot with a scraper and take it out for later use

  • step 16

    Heat a pan and pour 10g olive oil into it

  • step 17

    Put the duck breast on the pan and fry the duck skin first

  • step 18

    Stop frying the duck skin until it turns burnt yellow, and then fry the other side for 1min

  • step 19

    Slice the fried duck breast and serve the sliced duck breast with fig and red wine sauce

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