Sous Vide Duck Breast Recipe

Preheat the sous vide cooker to 135°F (57°C).

Season the duck breasts generously with salt and pepper.

In a zip-top bag, place the duck breasts along with the olive oil, thyme sprigs, and minced garlic.

Seal the bag using the water displacement method. Place the bag in the preheated sous vide cooker and cook for 2 hours.

Once cooked, remove the duck breasts from the bag and pat them dry with paper towels.

Heat a skillet over high heat and sear the duck breasts for 1-2 minutes on each side, until they develop a golden brown crust.

Let the duck breasts rest for a few minutes before slicing. Serve hot.