Sous Vide Duck Breast with Confit Potatoes and Sautéed Endives

Instructions

1. 1

   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.

2. 2

   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).

3. 3

   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.