Brussels Sprouts and Duck Breast SaladWith Butternut Squash, Candied Pecans, and Cranberry Vinaigrette

For the Duck Breast:

1. Lightly score the duck breast to allow some fat to render during cooking.
2. Place the duck breast, apple cider, oil, salt, and pepper into a sous vide pouch and seal.
3. Cook sous vide at 132.8°F (56°C) for two hours and 30 minutes.
4. Remove from the water bath, open the pouch and remove the duck breast.
5. Pat dry and allow to rest for about five minutes.
6. Next, place the duck breast skin-side down in a cold pan with no oil and turn the heat up to low-medium to gradually render the fat from the duck breast, about 10 to 15 minutes or until golden brown.
7. Thicker layers of fat may take longer to sear.
8. Remove from the pan and rest for about five minutes.
9. Slice into thin pieces.

For the Vinaigrette:

1. In a medium pot over medium-high heat, reduce the cranberry juice to 1 cup, about 10 minutes.
2. Place aside to cool for a few minutes.
3. In a blender, place all the ingredients except the oil and blend on low, gradually increasing to high.
4. While blending on high, slowly incorporate the oil until fully incorporated, about three minutes.
5. Set aside.

For the Pecans:

1. Preheat the oven to 350°F.
2. Mix all ingredients in a mixing bowl, then spread the mixture on a baking sheet lined with a silicone baking mat or parchment paper.
3. Bake for seven minutes or until golden brown.
4. Set aside.

For the Squash:

1. Peel and dice the squash, then place all ingredients into a sous vide pouch.
2. Spread as evenly as possible in the bag, then seal.
3. Cook at 181.4°F (83°C) for 45–50 minutes until tender.
4. Once cooked, remove from the water bath, open the pouch, and set squash aside.

To Serve:

1. Mix together the shaved Brussels sprouts, goat cheese, pecans, squash, and dressing in a large bowl.

2. Portion salad on plates and top with the sliced duck breast.

Developed by the chefs of Cuisine Solutions. Featured in Sous-Vide magazine Fall/Winter 2018.