We picked up a couple duck breasts for our initial test drive. This was perfect for our test run because we've made this dish pretty successfully in the past (despite the occasional duck fat spill from substandard bags breaking). We started by scoring the skin, and seasoning them with salt and pepper. We also threw a couple sprigs of thyme and rosemary into the bag for additional flavor.
cranberry sauce. We just added a little butter and brown sugar, and we had a slightly tart and slightly sweet sauce! As a side dish, we whipped up one of our favorites, the kale-sunchoke farro hash.
Sous vide is such an easy technique that leaves you with perfectly cooked meat every time. With our new toys, it's going to be so much easier to play around with different meats, root veggies, and even eggs.