By Mike La Charite and Jason Logsdon
Imagine a brunch favorite, chicken and waffles, grew up. The overnight sous vide cook tenderizes the duck beyond belief and this wicked-flavorful dish is ready when you wake up. Pass the mimosas.
Season duck with maple sugar and salt, seal or place in Ziploc freezer bag and refrigerate for 12 hours.
Set Anova Sous Vide Precision Cooker to 155°F (68.3°C).