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


Here’s a winning combo: raw shaved brussels sprouts and sous vide duck breast.



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

Butternut Squash:

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



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Medium pot
  • Medium saute pan
  • Knife
  • Medium mixing bowl
  • Sheet pan
  • Silicone baking mat or parchment paper
  • Shaver



Prepping time: 1 hour / Cooking time: 55 minutes (excludes sous vide cooking) / Pasta resting time: 30 minutes or overnight




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.