Duck breast smoked and cooked sous vide

A preparation of duck breast in which the smoky flavour infuses the meat beautifully and is further enhanced by the Szechuan pepper.

Makes 10 pieces.

Duck breast smoked and cooked sous vide

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duck breast fillets

As needed:


Szechuan pepper

As needed:


woodchips for smoking

As needed: 



Preparation method

  • Preheat the sous vide bath to exactly 65°C.
  • Trim the excess fat from the duck breast and score the fat crisscross to form a diamond pattern.
  • Season with salt and the Szechuan pepper.
  • Smoke the duck breasts for no longer than ten minutes in a warm smoker.
  • Then pull the duck breasts vacuum and cook in the sous vide bath for 25 minutes at 65°C.
  • Immediately cool in iced water and store in the refrigerator until needed.

Serving suggestions

  • With a rocket salad with beetroot, onion confit, and walnuts.
  • As a main course with components of beetroot, potato, and figs.
  • Use in a composition with components of apricot, red cabbage, and celeriac.

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