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Duck breasts with orange glaze on top.

Sous Vide Duck Breast with Orange Glaze

Perfectly cooked to melt in your mouth, this Sous Vide Duck Breast with Orange Glaze is going to be the only way you want to make duck breasts from now on! A tender medium rare duck breast with golden skin, you'll be wishing you made more!
Course Main Course
Cuisine American, French
Prep Time 10 hours
Cook Time 2 hours 30 minutes
Total Time 12 hours 30 minutes
Servings 2 servings
Calories 525kcal


  • Sous Vide
  • Sous vide container


  • 2 duck breasts
  • 1 tablespoon salt

Orange Glaze:

  • 3 tablespoons butter
  • 1 cup thinly sliced fennel
  • 1 shallot sliced
  • 2 teaspoons orange zest
  • 1 cup fresh orange juice
  • cup white wine
  • cup apple cider vinegar
  • ¼ teaspoon pepper
  • 1 teaspoon salt


  • Use a sharp knife to score the top layer of skin on the duck breast in a crisscross pattern (see below).
  • Season the duck breast with salt and let it sit, uncovered, in the fridge overnight.
  • Place the duck breast in a vacuum sealed bag (or use the water displacement method explained above).
  • Heat the water bath to 131F degrees and add the duck. Cook it for 2 hours.
  • Remove from the water bath and plunge in an ice bath for 10 minutes to slow the cooking.
  • Remove the duck from the bag and pat dry with paper towels.
  • Place it in a cold cast iron skillet and turn the heat on high, letting the pan slowly come to temperature.
  • Heat until sizzling, then reduce the heat to medium low and cook for 4-5 minutes, until fat has rendered and is golden brown.
  • Turn the heat to high and flip the duck over. Cook for about 45-60 seconds.
  • Remove from heat and serve with orange glaze.

Orange Glaze:

  • Heat the butter over medium low heat and add the shallots and fennel. Cook for about 3-5 minutes, until softened and stating to become very fragrant.
  • Add the wine and simmer for about 8-10 minutes.
  • Add the vinegar and simmer for 2-3 minutes.
  • Add the orange juice, orange zest and pepper and simmer for 10-15 minutes, until the sauce is smooth and glossy.
  • Stir in the salt and add extra if needed.


  1. If you have some duck fat in your vacuum seal bag after removing the duck breasts from the sous vide to pan sear, you can hold onto that and use it like you would use any other fat. Toss it over some potatoes, green beans, or anything that you would toss bacon fat in before cooking leads to super flavorful side dishes!
  2. Be sure to give your duck a couple minutes to rest before slicing so the juices can redistribute and keep your duck breasts moist.
  3. Don't use bottled orange juice for the glaze as you want the extra flavor from zesting the orange.


Serving: 1breast | Calories: 525kcal | Carbohydrates: 19g | Protein: 47g | Fat: 27g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 219mg | Sodium: 4957mg | Potassium: 1111mg | Fiber: 2g | Sugar: 12g | Vitamin A: 961IU | Vitamin C: 85mg | Calcium: 61mg | Iron: 11mg