Sous Vide Duck Breast with Braised Leeks & Mashed Potatoes

September 25, 2018

Juicy sous vide duck breast served with fluffy garlic mashed potatoes and braised leeks simmered in a white wine sauce. This date-night dinner is on point!

2 servings

For the sous vide duck breasts:
2 boneless duck breasts, skin on
5 fresh thyme sprigs
2 large cloves garlic
Salt as needed
Ground black pepper as needed
For the mashed potatoes:
1 pound Yukon potatoes, peeled and quartered
1 tablespoon butter
1/2 cup milk
1/2 teaspoon garlic powder
to taste Salt and pepper
For the braised leeks:
3 tablespoons unsalted butter, divided
1/2 teaspoon sugar
Sea salt
4 large leeks, white and light green parts only, root ends trimmed, halved lengthwise and rinsed thoroughly
1/4 cup dry white wine
1/4 cup reserved duck juice
1 teaspoon fresh thyme leaves, minced
1 teaspoon lemon juice
Freshly ground black pepper

Preheat a water bath to 144°F for medium or 136°F for medium rare using Anova immersion circulator.
Rinse duck breasts and pat dry with...

See the full directions on my site

Nutritions

Calories
1443

Sodium
2866mg
119% DV

Fat
72g
111% DV

Protein
81g
163% DV

Carbs
99g
33% DV

Fiber
18g
74% DV