plated sous vide duck

Rosemary & Garlic Sous Vide Duck

By: Jeremiah Doughtry  |   July 24, 2020

Posted under:   recipeshints & tipsprocessing

Wild duck tend to be thought of as only good for poppers, this is because most hunters don’t understand how to cook them. Wild ducks hold so many different flavors dependent on what type of duck and what they are eating, so many recipes don’t work for all species. This is not one of those recipes, this recipe will work beautifully with any and all wild ducks. The maintained cooking temperature that comes from Sous Videing will yield a perfectly and never over cooked duck. Fished with a hot cast iron baste and seer and you’ve got yourself a meal that will please any and everyone you serve it to.

Rosemary & Garlic Sous Vide Duck


  • 2-4 whole wild or domestic ducks
  • 4-6 sprigs of rosemary
  • 6 whole cloves garlic
  • 1 tbsp cracked pepper
  • 1/2 tbsp sea salt
  • 4 tbsp butter
  • 2 tbsp avocado or olive oil

In this recipe I used LEM MaxVac pint sealer vacuum bags and the LEM MaxVac 1000 Vacuum Sealer


  1. Start out by spatchcocking your ducks, this is a method where you cut along one side of the spine, from tail to neck. Once the spine has been cut, lay duck chest cavity down and press firmly on the breast side, until duck is flattened.
  2. With a sharp knife make small sliced in skin creating a checkerboard pattern. This will allow the fat to render and yield a better, crispy skin. Season ducks with salt and pepper.
  3. In a clean vacuum seal bag add 1-2 ducks per bag. (Don’t over crowd the bag) add rosemary and garlic to bags. Vacuum seal bags with your LEM vacuum sealer
  4. Set your sous vide in the water and bring water temp to 130 degrees. Cook your ducks in the bather bath for 4-6 hours.
  5. When you’re ready get a cast iron skillet hot and melt your butter and oil until bubbly. Add your duck skin side down as well as garlic and rosemary.
  6. Baste your duck by spooning oil butter mixture over back of duck. Cook until skin is crispy ( around 4-5 minutes) remove from heat and glaze with maple syrup.
  7. Serve along side the roasted garlic and enjoy.

About the Author

Jeremiah Doughty calls himself an organic meat harvester, and for good reason. He believes the wild game he hunts and eats is as organic as it gets. We happen to agree. He doesn’t hunt for a prize, he hunts to put food on the table and his goal is to teach others that the meat you put there can not only look great, but taste even greater. So get ready, we think this Rosemary and Garlic Sous Vide Duck recipe will just about blow your mind and taste-buds.