Ingredients:

  • 2 (7 oz) duck breasts
  • 1.5 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 sprigs fresh thyme
  • 1 clove garlic, smashed
  • 1 tbsp honey
  • 1 tsp balsamic vinegar
  • 1 pinch orange zest

Instructions:

  1. Pat dry the duck breasts with paper towels until they are bone dry.
  2. Score the skin in a crosshatch pattern using a sharp knife, making cuts about 1/2 inch apart. Be careful not to cut into the pink flesh beneath the fat.
  3. Season thoroughly with the 1.5 tsp salt and 0.5 tsp pepper on both sides, ensuring salt gets into the scored lines.
  4. Place in bag along with the 2 sprigs of thyme and the smashed garlic clove.
  5. Vacuum seal the bag or use the water displacement method to remove all air.
  6. Submerge the bag in the preheated 131°F water bath for exactly 2 hours.
  7. Remove and chill the bag in an ice bath for 5 to 10 minutes once the timer goes off. This stops the cooking and helps the fat solidify slightly for a better sear.
  8. Drain the liquid from the bag into a small bowl and whisk in the 1 tbsp honey, 1 tsp balsamic, and pinch of orange zest.
  9. Place duck skin side down in a cold cast iron skillet, then turn the heat to medium low.
  10. Sear for 5-8 minutes until the skin is golden and shatter crisp, pouring off excess fat as it renders.
  11. Flip and glaze the meat side for 30 to 60 seconds while brushing the prepared honey balsamic mixture over the crispy skin.
  12. Rest the meat for 5 minutes on a cutting board before slicing into thick medallions.