Sous-vide duck breast – cherry-thyme jus & crisp skin
Preparation
Why this wine?
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.
