Ingredients (2 people)
- 2 (6-ounce) duck breasts
- Salt and freshly ground black pepper
- Zest and juice of 1 orange
- 4 cloves garlic, crushed
- 1 shallot, peeled and quartered
- 4 sprigs fresh thyme
- 1 tablespoon black peppercorns
- 1 tablespoon sherry vinegar
- 1 cup chicken or duck stock
- 2 tablespoons cold unsalted butter, sliced into 1/2-inch piece
Set the Sous Vide Cooker to 135°F (57°C).
Season the duck breasts with salt and place in a large zipper lock or vacuum seal bag with the orange zest, orange juice, garlic, shallot, thyme, and peppercorns.
Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 3 1/2 hours.
When the timer goes off, remove the bag from the water bath. Remove the duck from the bag, pat dry with paper towels, and score the top of the skin in a wide criss-cross pattern with a sharp knife — carefully, as not to pierce the meat. Reserve the cooking liquid.
Heat a non-stick skillet over medium-high heat for 3 minutes. Add the duck, skin side down, and sear until deeply browned, about 5 minutes. Transfer to a cutting board and let rest, covered.
Remove the rendered duck fat and return pan to medium-high heat. Add the vinegar and bring to a rapid simmer, scraping up any browned bits from the bottom of the pan.
Add the stock and the cooking liquid from the bag. Simmer until mixture has reduced to 1/4 cup. Whisk in the cold butter and remove the pan from the heat. Season to taste with salt and pepper.
Slice the duck breasts and serve with the orange sauce.