Seared Duck Breast with Potato Dauphinois

We’ve said it once, and we’ll say it again: try making something sous vide. You won’t regret it. Cooking sous vide is truly the way to go when it comes to preparing delicious, juicy meats.  It locks in the flavor of the meat without the addition of  extra oils and fats. And frankly, when don’t you want to lock in flavor?

Recipe

Seared Duck Breast

Total Time: 2 Hour 20 Minutes | Active Time: 20 Minutes | Serves Eight

Ingredients:

• 2 Duck breast
• 6 sprigs Thyme
• 2 T olive oil
• Salt, to taste
• Black pepper to taste

Special Equipment:

• Sous Vide Machine 
• Ziplock-style bag (1 gallon) 

Directions:

1. Preheat Sous Vide Machine to 136 °F
2. Score the skin of the duck against the grain, taking care not to cut into the meat itself.
3. Add the breasts to the bag in a single layer with thyme, on the bottom of the breast. Season with salt and pepper on both sides.
4. Add that bag to the pot with the Sous Vide Machine, and cook for two hours.
5. Heat a nonstick pan over high heat.
6. Add the duck, skin side down, and use a kitchen towel to press down lightly until the skin is brown, about six minutes.
7. Slice against the grain, using the scored cuts on the skin as a guide.

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Often mispronounced (it's daw-fin-wa) and referred to as Potatoes au Gratin this cheesy, layered potato dish is the ultimate comfort food and an amazing side dish to any great meal! 

Recipe

Potato Dauphinois

Cook Time: 13 Hours 20 Minutes | Active Time: 20 Minutes | Serves Eight

Ingredients:

• 1 lb potatoes
• 1 C cream
• 1 C whole milk
• 2 pinches of ground nutmeg
• 1 garlic clove
• salt
• pepper

Directions:

1.  To prepare the potato dauphinoise, finely slice the potatoes using a mandoline.
2. Microwave/par cooking the potatoes for two minutes.
3. Combine the cream, milk, nutmeg, garlic and a pinch of salt and pepper in a large saucepan and bring to the boil. Once boiling, remove from the heat and set aside
4. Strain the water off the potatoes and layer inside a small oven dish lined with baking paper, being sure to overlap each layer as you go
5. Preheat the oven to 350 degrees Pour enough of the cream mixture over the potatoes to cover and bake in the oven for 45 minutes or until slightly golden on top and tender through the middle
6. Remove from the oven and allow to cool. Weigh down with butter, cheese or any other heavy square object and set aside in the fridge to press for up to 12 hours.
7. Reheat the potato dauphinoise in the oven set to 350 degrees for 15 minutes.

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