Sous Vide Duck Breast with Confit Potatoes and Sautéed Endives

Preparation

• Potatoes

  • Attach the sous-vide precision cooker to the side of a cooking container. Add enough water to reach the mid point between the minimum and maximum required. Set the temperature to 190°F (87°C). Set the cooking time to 1 hour. Preheat the water while you prepare the potatoes.
  • Place all of the ingredients in a sous vide bag or a large freezer bag with a slider closing. Remove all the air from the bag. Submerge the potatoes in the preheated water (see note). Begin cooking (1 hour).
  • Carefully remove the bag from the water using tongs or oven mitts. Set aside while you cook the duck. The potatoes can be cooked in advance. Once they are cooked, plunge the bag in an ice water bath to immediately stop the cooking. The potatoes will keep for 3 to 4 days in the bag in the refrigerator.

• Duck

  • Remove half of the hot water from the cooking container and replace with cold water. Set the temperature to 129°F (54°C) for medium-rare. Set the cooking time to 1 hour. Preheat the water while you prepare the duck breasts.
  • With a sharp knife, remove some fat from the duck breast, leaving only a thin layer. Using the tip of your knife, score the fat in a crosshatch pattern without cutting through to the flesh. Using a pastry brush, cover the flesh-side of the duck breasts with the liquid smoke, if desired.
  • Place the duck breasts side-by-side in a sous vide bag or a large freezer bag with a slider closing. Remove all the air from the bag. Submerge the duck in the preheated water. Begin cooking (1 hour).
  • Carefully remove the bag from the water using tongs or oven mitts. Remove the duck breasts from the bag and place on a plate. Season with salt and pepper.
  • In a skillet over medium heat, brown the duck, fat-side down, until crispy. Using a spoon, remove the excess fat from the skillet as it melts and set aside in a bowl. Flip the duck over and lightly brown the flesh side. Let rest for 5 minutes on a plate.

• Sauce

  • Deglaze the skillet with the vinegar. Add the broth, currants and honey. Bring to a boil and let reduce by two-thirds. Add 1 tbsp (15 ml) of the reserved duck fat. Season with salt and pepper.
  • Meanwhile, in another large non-stick skillet over medium-high heat, empty out the contents of the confit potato bag and let reduce until all the liquid has evaporated. Continue to cook until the potatoes are lightly golden on all sides. Add the endives and cook for 3 minutes or until tender and golden. Adjust the seasoning.
  • On a work surface, slice the duck breasts and divide among 4 plates. Cover with the sauce and sprinkle with the pistachios. Serve with the potatoes and endives.