In 2013 at the International Food Blogging Conference in Seattle, I attended a sous vide workshop on this fairly new technique (at least for the home cook) of prepping food, but unfortunately forgot about it soon after I got home. After hearing a few friends rave about their sous vides, I asked Brad for one this past Christmas, and he did not disappoint.
In a relatively short time, I am now hooked on this cooking method. For those not familiar with sous vide, it’s generally any kind of cooking that occurs in a temperature controlled water bath. Since the food never gets hotter than the temperature of the water, there’s very little risk of over-cooking! Here’s a link that explains it in detail: https://en.wikipedia.org/wiki/Sous_vide
I’ve cooked duck breasts in the past with much success, but preparing them in a sous vide water bath is a game changer. This duck came out perfectly – medium rare and so, so tender with no guess work at all. The citrus-blueberry port wine sauce provides another layer of fabulous flavor to this dish and it is so easy to prepare.
