Sous Vide Duck Breast with Confit Potatoes and Sautéed Endives

Sous Vide Duck Breast with Confit Potatoes and Sautéed Endives

  • Preparation 25 min
  • Cooking 2 h 20 min
  • Servings 4

Categories

Ingredients

  • Potatoes

    • 1 ½ lb (675 g) yellow-flesh potatoes, peeled and cubed
    • 3 tbsp unsalted butter, diced
    • 1 tbsp (15 ml) olive oil
    • 1 thyme sprig
    • ½ tsp salt
  • Duck

    • 2 duck breasts, about 400 g each
    • 2 tsp (10 ml) liquid smoke (optional)
  • Sauce

    • 2 endives, leaves separated and cut in half crosswise
    • 1 tbsp pistachios, chopped

Preparation

  • Potatoes

  • Duck

  • Sauce

Note from Ricardo

If using a freezer bag or one made of silicone, do not submerge the seal of the bag. Clip the top of the bag to the side of the cooking container ensuring the seal will not go underwater to prevent liquid from leaking into the bag. It is important to ensure the food is fully submerged in water throughout cooking. If the food bag floats above the water, use a heavy, heat-resistant utensil, a plate or RICARDO magnetic weights to hold the bag down and keep the food submerged.

Liquid smoke is made by condensing the smoke from smouldering wood. A very small amount goes a long way in flavouring dishes. It can be found in 5-ounce (150 ml) bottles in the hot sauce section of grocery stores.

Personal Note