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Recipe: Sous Vide Asian Duck Breast

Check out this awesome Asian Duck Breast Kelly made using a sous vide device and the Tuxton Home Sous Vide Pot from Kelly's Clean Kitchen! Try it out yourself and use #upgradetotuxton for a chance to be featured!


  1. 2 duck breasts
  2. 1/4 cup of coconut aminos
  3. 1 tsp red boat fish sauce
  4. 1/2 tsp ground ginger
  5. 1 tsp minced garlic
  6. 1 tsp salt

*Will also need ziploc bag, sous vide, cast iron pan or non stick pan


  1. Combing the coconut aminos, fish sauce, ginger, garlic and salt in a bowl to make marinade.
  2. Score the duck breast’s skin with one half inch slices just through the fat so it can render.
  3. Add the duck breast to a ziploc bag and add the marinade, close so there is zero air.
  4. Set you sous vide to 130 F for 2 hours and preheat the pot of water with it. Once the temp is at 130 add your ziploc breast and let it go until the timer is off.
  5. Once timer is done take your duck breast out and pat dry. Add them skin side down to a searing hot pan. Let it sit there for 2 to 3 minutes until a nice golden crust is formed.
  6. Slice and enjoy!