Sous-Vide Duck Breast (Sous-Vide series Ep. 4)
and tips on how to pull it off on a weekday

#becauseittastesgood

Sous-vide guide (equipment, basic info, etc):
https://youtu.be/NkyWtgW-ySI

Time and Temp for Duck Breasts: 131F (55C) for 1 hour

Sauerkraut with Prunes (for 2 servings)
1 Tbsp oil or butter (or some of both)
1.5 cups drained sauerkraut
6-8 pitted prunes
2-4 Tbsp caramelized onions https://youtu.be/kEfJTmf9hDs

Port Sauce for Duck (for 2 servings)
1/4 cup port
3/4 cup homemade brown chicken stock https://youtu.be/TF6Rrd9NmhI
1 tsp butter

In the above stock video, I show you how to make stock and how to reduce it to demi-glace consistency. If you choose to reduce it before making the sauce, you'll only need 1/4 cup of it.

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