I’m continuing down the rabbit hole of sous-vide, testing out different cuts and techniques to see what’s genuinely worth the extra effort and where the precision makes or breaks a dish. Today’s subject: duck breast. Full disclosure right upfront: this batch was a partial failure, and it was 100% user error. I got lazy andContinue reading “Sous-Vide Duck Breast with Lacto-Plum Reduction & Pommes Sarladaises”