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Brome Lake duck and sous vide: a recipe for happiness!

Canard cuisson sous vide

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Tender, flavourful and packed with nutrition, duck is a locally sourced meat worthy of gracing your table year‑round. Some people mistakenly think it’s tricky to cook, but it’s actually very easy—and very versatile! Speaking of, have you heard about the cooking method that gives you a perfect result every single time? Break out the pots and pans and roll up your sleeves, and let’s talk about sous vide!


What is sous vide cooking?

Sous vide isn’t just for three‑star chefs! Here’s the basic principle: it’s a simple, precise way to cook food by immersing it, in a vacuum‑sealed bag, in water that’s kept at a steady temperature. An appliance called a thermal immersion circulator heats the water to an extremely precise temperature—how hot it is depends on what you’re making—so that the food cooks quickly and evenly. What more could you want?



A sous vide set-up is surprisingly easy!

A thermal immersion circulator can be used in almost any vessel you can fill with water: a saucepan, a stockpot, a big glass bowl, a plastic tub, even a cooler! What matters most is that you can close it completely, either with a well‑fitting lid or even just with aluminum foil. It’s more efficient if you have a sealing machine, but you don’t actually need one. You can also put your food in a plastic bag and carefully lower it into the water; the water pressure will mould the bag perfectly around the contents.



This is no ugly duckling

Sous vide cooking is a perfect way to serve duck that’s tender, juicy, pink on the inside and golden-brown outside—exactly how you like it best. Whether you’re cooking leg [›››] or breast, the whole table will be raving about the delicious results!



Here’s how you do it

  1. Season the skin side of the duck breast [›››] and pan‑sear it just until it’s lightly browned. Let it cool completely.
  2. Once the duck breast is cool, seal it in the sous vide bag, adding your favourite aromatic herbs. Set the thermal immersion circulator to 56–57°C and let it cook for 30 to 40 minutes.
  3. Just before serving, pop it back in the pan for another quick sear to give some crackle to the skin. Enjoy!



Recipes designed for stress‑free hosting!

You can do steps 1 and 2 ahead of time, so sous vide duck breasts are perfect for holiday hosting. [›››] You’ll have more time to relax and chat with your guests. Now that’s good planning!

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