2 duck breasts, about 1 lb each
2 oz apple cider
½ Tbsp vegetable oil
1 tsp salt
¼ tsp pepper
1 lb Brussels sprouts, shaved
2 ½ Tbsp goat cheese, crumbled
3 C cranberry juice
1 Tbsp honey
1 Tbsp Dijon mustard
2 tsp salt
2 C vegetable oil
½ lb pecans
2 Tbsp honey
1 tsp nutmeg
¼ tsp cayenne powder
1 lb butternut squash, diced
1 Tbsp butter, unsalted
½ Tbsp olive oil
1 ½ tsp salt
1 tsp brown sugar
¼ tsp black pepper
Prepping time: 1 hour / Cooking time: 55 minutes (excludes sous vide cooking) / Pasta resting time: 30 minutes or overnight
4
Mix together the shaved Brussels sprouts, goat cheese, pecans, squash, and dressing in a large bowl.
Portion salad on plates and top with the sliced duck breast.
Elevate the brunch standby—eggs Benedict—with a quail egg and hollandaise sauce both made using sous vide.
Kaffir lime, lemongrass, green chilies: use sous vide to make your main dish sing with global flavor.