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Duration:
45 min
Servings:
6
Level:
Advanced
One of the proteins that we love featuring in our menus in many of our dinners around the country is Jurgielewicz Farm Duck. They are based in Pennsylvania and have a great and consistent product.
When roasting a whole duck, we like to put them in the dry ager for about 7 to 10 days. It will give you more crispiness by getting some of that excess moisture from the duck. We also love using duck breast, and in the video below, you will be able to replicate this fantastic recipe!
Part 1:
Jurgielewicz Farm Duck Breast
Step 1
Season duck generously with pepper.
Step 2
Place the duck into a vacuum bag with the thyme sprigs evenly distributed. The duck should be flat in the bag and in an even layer.
Step 3
Seal the duck in vacuum bags and vacuum pack them.
Step 4
Place in a 150°F (65.6°C) water bath for 25 minutes.
Step 5
Rest the duck for ten minutes after cooking.
Step 6
Place it in the fridge and keep it for up to 2 weeks at 40°F (4.4°C) or below. Alternatively, you may place it in the freezer and keep it for up to 1 year frozen, making sure from time to time that the vacuum seal is not broken.
Step 7
Remove the duck breast from the bag and store it.
Step 8
For re-thermalization, sear the duck breast in a hot skillet or flat-top to crisp skin.
Step 9
Serve as desired.
Part 2:
Part 3:
FEATURED PRODUCT
Ingredients
Equipment
