Main Dishes

Sous Vide Duck Breast with Braised Leeks & Mashed Potatoes

26

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
  1. Preheat a water bath to 144°F for medium or 136°F for medium rare using Anova immersion circulator.
  2. 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

If you´re looking for a dish that packs a ton of flavor and is super healthy, look no further. These Smoky Spanish Garbanzos with Herbed Basmati Rice are exactly it. Loaded with flavors, easy to make and done in about 30 minutes.

2
  1. To make the herbed basmati rice, add 1 cup (195 grams) basmati rice that has been rinsed under cold running water into a sauce pan, along with 1/2 tsp (.45 grams) dried thyme, 1/2 tsp (.56 grams)...
    See the full directions on my site