Sous vide duck breast (129F for a few hours, then scored, speasoned, and seared), with instant pot wild/brown rice, way fong frozen dumplings, and sautéed asparagus, zucchini, garlic scapes, and spring onions, speasoned and finished with sherry vinegar. #dinner #cooking #sousvide #instantpot #duckbreast #summer
https://www.unsellingconvenience.com/post/720852610866954241/sous-vide-duck-breast-129f-for-a-few-hours-then

Sous vide duck breast (129F for an hour, then scored, speasoned, and seared skin side down first), with instant pot wild/brown rice, sautéed spinach with garlic, steamed string beans, and some leftover sour cherry plum sauce from my freezer. #dinner #cooking #sousvide #instantpot #duckbreast #sourcherries
https://www.unsellingconvenience.com/post/708998887037353984/sous-vide-duck-breast-129f-for-an-hour-then

Sous vide duck breast (139F for 1.5 hours, speasoned, scored, and seared in a hot pan) with sour cherry plum savory sauce from my freezer, roasted romanesco (speasoned, tossed with oil, 425F for about 45 mins), and instant pot wild/brown rice mix (40 mins on rice mode with 1:1 water and a pinch of salt). #dinner #duckbreast #sousvide #instantpot #sourcherries #romanesco
https://www.unsellingconvenience.com/post/703675018865934336/sous-vide-duck-breast-139f-for-15-hours

No turkey (as the only adult meat eater in the household, I get to choose). Instead I cured a duck breast for 4 days in miso, dill and, garlic. Then cook slowly on a cast iron in its own rendered fat.

5 🌟

#cooking #thanksgiving #duck #duckBreast #cured