Duck is one of my favorite meats to eat. I love the combination of tender meat with rich, creamy fat. In this recipe I pair it with some grilled asparagus and a blackberry-port pudding made from an agar fluid gel.
Until recently I always pan fried my duck, which worked well, but lately I’ve started making sous vide duck. I first tried to sous vide a duck breast because I had one frozen in my freezer that I wanted for dinner and I didn’t have time to thaw it out. I knew that it would