Crisp duck skin

I brine then cook my duck breasts sous vide at 135. Afterwards for service we want to serve it with a crisp skin however I always have challenges getting the skin crisp it is slightly soggy. I want to serve the duck with skin, is there a best way? render prior or after?

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Simon_Andreas_Petutschnig_34596

I take it out the bag put it on paper medium hot pan and of course no oil.

It works very well

FrankM_3301

Do you prick or score the skin before the initial cook? I have found that it is also important to package the duck breast well, by being sure to flatten it, as you package for the sous vide step. That way it sits flat on the pan, after the initial cook, when you sear.

andre.natera

I do not score the skin.

Tim_Sutherland_52834

I use a wire dog brush with fine metal pins to prick the skin before rendering.

Harry_Otto_37027

Try 124F for an hour. Remove from bag and pat dry. Put on plate - in fridge - skin side up and season with salt to aid in removing skin moisture. When you're ready for service, either Jaccard or score skin for proper rendering. Place in cold pan, skin down. Bring up the heat and as the fat renders, baste the duck with the fat. By the time your duck reaches an internal temperature of about 100F, the skin will be like tree bark. In a commercial setting, you can also put the breast in a fryer basket, skin down, and just fry the skin portion.