Sous-Vide Duck Breast
Duck fillet is rich in iron, vitamin B12, and satisfying protein, so it works well for both hot dishes and chilled meat slices. Sous-vide cooking helps keep the juices inside and prevents even a large batch from drying out. This is a practical keto base recipe for salads, platters, and quick cold snacks.
If you want to serve the duck whole, you can score the skin lightly, but that is not necessary when the meat will be sliced later. Place duck fillet (1900 g) into a large bowl and season it with black pepper (2 g), oregano (1 g), rosemary (1 g), and parsley (4 g).
Distribute the seasoning evenly over the meat, then pack the duck into vacuum bags. Cook it sous-vide at 57°C for about 3 hours.
After cooking, transfer the bags immediately to cold water or an ice bath to stop the heating quickly. At that point the breast can be served right away or chilled completely and stored as a prepared meat base.
Slice the duck fillet thinly for salads, meat platters, or cold appetizers. Stored in vacuum, this base keeps well and saves time for later meals.
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