Jun 08 2026
Restaurants›Vista 18 Restaurant + Lounge›Sous Vide Duck Breast Recipe

Sous Vide Duck Breast Recipe

Inspired by Vista 18 Restaurant + Lounge
Time1h 30m
Serves2

crispy potato medallion, blood orange + carrot purée, chorizo spiced zucchini salad, black huckleberry demi

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Ingredients

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Duck Breast

Potato Medallions

Blood Orange + Carrot Purée

Chorizo Spiced Zucchini Salad

Black Huckleberry Demi

Method

Duck Breast

  1. 1

    Prepare the Duck

    Season the duck breasts with salt, pepper, and thyme. Place in a vacuum-sealed bag and sous vide at 135°F (57°C) for 2 hours.

  2. 2

    Sear the Duck

    After sous vide, remove from bag and pat dry. Sear skin-side down in a hot skillet until crispy, about 3-4 minutes. Flip and cook for another 1-2 minutes.

Potato Medallions

  1. 3

    Prepare the Potatoes

    Peel and slice potatoes into medallions. Toss with olive oil, salt, and pepper. Bake at 400°F (200°C) for 20-25 minutes or until crispy.

Blood Orange + Carrot Purée

  1. 4

    Make the Purée

    Boil carrots until tender, about 15 minutes. Blend with juice of blood oranges, butter, and salt until smooth. Keep warm.

Chorizo Spiced Zucchini Salad

  1. 5

    Prepare the Salad

    Slice zucchini and sauté with diced chorizo in olive oil until soft. Season with salt, pepper, and sprinkle with fresh parsley.

Black Huckleberry Demi

  1. 6

    Make the Demi

    In a saucepan, combine black huckleberries, red wine, and beef stock. Reduce until thickened, about 15 minutes. Finish with butter and salt.

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