hunters carrying dead turkeys on their backs

Big Green Blog

Sous Vide Duck Recipe

2.22.2023 | By Remington Contributor

sous vide duck on a cutting board

Experience Level: Beginner

Prep Time: 1 hour

Cook Time: 1 hour, 10 minutes

After you put in the work to bag a few ducks it’s time to enjoy the fruits (er, meats) of your labor. If you’re new to cooking wild game it can be a bit intimidating, especially with something like waterfowl. Here is a recipe that is sure to make you, as well as your friends and family, appreciate these delicious birds.

hunter standing in the water holding multiple dead ducks


  • Rosemary (to taste)

  • Thyme (to taste)

  • 1 Tablespoon Garlic

  • Cracked Black Pepper & Salt (to taste)

  • Duck Breasts

  • Olive Oil


  • Sous Vide

  • Pot

  • Pan

  • Gallon Ziplock bag


  1. Coat duck breasts in olive oil, add salt and cracked pepper. Place in gallon Ziplock bag, then add tablespoon of minced garlic, then add thyme and rosemary to taste.

  2. Marinate your duck breasts for at least 1 hour –– or overnight for best results.

  3. Fill pot to required fill-line for your sous vide. Be sure to read user’s manual. Heat water to 135 degrees Fahrenheit. Place gallon Ziplock bag in water so that the breasts are fully submerged in water. Let cook for one hour.

  4. Heat pan or skillet on high. Take breasts out of your gallon Ziplock and place into pan. Sear one side and flip. After reaching desired sear place on cutting board and allow breasts to cool.

  5. Slice the duck breasts to bite size pieces and serve with cheese and crackers or place atop of your favorite greens.