Sous-vide duck breast – cherry-thyme jus & crisp skin

Cooked evenly pink at low temperature, the skin rendered wafer-thin and crisp at the end, with a jus of dark cherries and thyme. Precision and depth that answer the fruit of the Gigue.

Poultry Category

20 MIN Prep time

90 MIN Cook time

4 people Servings

Sous-vide duck breast – cherry-thyme jus & crisp skin

Preparation

Cook sous-vide

Salt the duck breasts, vacuum-seal with thyme and cook in a water bath at 57 °C for about 90 minutes. Then pat thoroughly dry.

Cherry-thyme jus

Sweat the shallot in butter until translucent, add the cherries, pour in the poultry stock and reduce with a sprig of thyme to a syrupy jus. Season to taste.

Crisp the skin

Score the skin side in a diamond pattern. Place the breasts skin-side down in a cold pan and fry over rising, medium heat for 6–8 minutes until the skin is golden brown and crisp.

Rest & serve

Let rest briefly, slice and serve with the cherry-thyme jus.

Why this wine?

The lively, dark fruit of the Gigue mirrors the cherry, while its fine tannins frame the crisp skin and the duck fat with precision.

Good to know

Tips & insights

Cook the duck breast at 56 °C for about one and a half hours in the water bath for an even pink.
Score the skin in a diamond pattern before vacuum-sealing, without cutting into the meat.
After the sous-vide, render the skin slowly in a cold pan until it is crisp.
For the jus, reduce the cherries with shallot and stock and deglaze with the pan juices.
Let the breast rest briefly before slicing and carve it against the grain.

Frequently Asked Questions

Which wine pairs with sous-vide duck breast in cherry-thyme jus?

The Gigue. Its lively, dark fruit mirrors the cherry, and its fine tannins frame the crisp skin and the duck fat precisely. Wine and jus interlock and give the dish a clear, fruity tone.

Do I strictly need a sous-vide device?

No. You can cook the duck breast the classic way: sear the skin hard, then bring it to about 56 °C core temperature in the oven at 120 °C. The sous-vide method only makes the pink more even and more forgiving.

Can I use frozen cherries?

Yes. Frozen, pitted cherries suit the jus well, as it is reduced anyway. Let them thaw briefly and add the released juice to the sauce. Fresh cherries are the finer choice in season.

Why does my duck skin not turn crisp?

The skin needs time in a cold pan so the fat renders slowly. Pat it dry beforehand and press the breast down with a spatula. Only raise the heat at the end; then it turns golden and crisp.

The wine to pair