Sous Vide Duck Breast with Orange Glaze!

Score the skin on the breast in a crisscross pattern

Season with salt and let them sit uncovered in the fridge overnight

Vacuum seal in a vacuum sealable bag.

Cook at 131F for 2 hours. Remove from bag.

Place in a cold skillet and heat until sizzling. Reduce heat to medium low and cook 4-5 minutes to render fat. Flip and cook 45-60 seconds.

Cook shallot and fennel in butter for 3-5 minutes.

Add wine and simmer 10 minutes. Add vinegar and simmer 2-3 minutes.

Add the orange juice, orange zest and pepper and simmer for 10-15 minutes, until the sauce is smooth and glossy.

Slice the duck and drizzle with orange glaze

Full recipe