Duck Breast seasoned with our Platoon Sergeant SPG is a no brainer! I placed the duck on a bed of white rice and some veggies. I topped it all off with a Teriyaki Glaze.
Platoon Sergeant Duck Breast
Pit Master Paul
Platoon Sergeant pairs well with literally anything. It was a no brainer for me to season these duck breasts with Salt, Pepper and Garlic. I seasoned the Vegetables with Willie Pete chicken seasoning, Vacuum sealed them and placed them in the sous vide for 1 hour.
7-10 Carrot Sticks
2 Duck Breast’s
Skin your carrot sticks
Place the carrots in a Vacuum sealed bag and coat them with cooking oil ( I Used Olive Oil)
Season the Carrots with Willie Pete Chicken Seasoning
Vacuum Seal your carrots
Do the same process to your asparagus
Set your Sous vide at 182 degrees
Place your veggies in the sous vide when it reaches temp for 1 hour
Score your duck breast on the fat side in a diagonal pattern (Don’t Score to deep into the fat)
Season your duck breast on both sides with Platoon Sergeant Seasoning
Put your duck breasts in a skillet fat side down ( Make sure your Skillet is room temp this part is extremely important because you will burn the duck breast)
Place your skillet on medium heat
Let the duck fat start to render down. After a few minutes flip the breast
Once you Achieve the color you are looking for place the Skillet in the oven at 200 degrees
Once the Duck breast reach 134 internal take them out of the oven and let them rest for 10-15 minutes before slicing. The resting period should bring your internal temp to around 137 degrees
On a plate add a bed of white rice and your vegetables
Slice your duck on a diagonal angle and place the meat on top of the white rice
Drizzle your teriyaki glaze over the top and enjoy!
You can also salt the fat of the duck and let it sit in the refrigerator for 2 days to achieve crispier fat. You can also sous vide the duck breasts, I recommend setting your temp to 125 degrees and then sear them off to achieve an internal temp of 137