Sous Vide Duck Breast Temperature Guide
Duck breast is the dish that made sous vide famous: a 1-inch breast with a thick fat cap that always overcooks on the stovetop. Sous vide at 130-135°F gives you rosy, tender meat edge to edge, then the pan only renders the skin to crackling.
Our top pick
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
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Quick comparison
| Pick | Why we like it | |
|---|---|---|
| Anova Precision Cooker 3.0 | A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking. | View → |
| Instant-read meat thermometer | Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork. | View → |
Anova Precision Cooker 3.0
Editor’s PickA circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
- + On-device temperature control
- + 1100W heats fast
- + Recipe library for temps
- − Premium price
- − Some app features paywalled
Free shipping on eligible items
Use one to verify your water bath and spot-check the finish — a $15 probe removes all guesswork.
- + Verifies actual temperature
- + Cheap insurance
- − Not needed if your circulator is accurate
Free shipping on eligible items
Buying advice
Cook at 130°F for rare-medium rare, 135°F for medium — 45-60 minutes (longer, 90 minutes, for thick breasts). Score the skin in a crosshatch pattern before the bath (don't cut into the meat). After the bath, pat the skin completely dry, place skin-side down in a cold pan, and render slowly over medium heat for 6-8 minutes until deeply golden and crisp. Rest 5 minutes, slice thin.
FAQ
What temperature for duck breast?
130-135°F for medium-rare — the classic restaurant doneness. Beyond 140°F duck turns dry and livery.
How do I get crispy skin?
Score it, dry it completely, then render skin-side down in a cold pan over medium heat — low and slow beats high heat for duck skin.
How long does duck breast take?
45-90 minutes depending on thickness. It's a fast cook; don't leave it in overnight.
Ready to cook perfectly?
Our top pick for this guide — check today’s price and clip any on-page coupon on Amazon:
Anova Precision Cooker 3.0
A circulator with an on-device screen makes it easy to dial these exact temps without touching your phone — our top pick for precision cooking.
As an Amazon Associate we earn from qualifying purchases.
Want exact temps and times? Use our free sous vide calculators.