Sous vide duck breast (139F for 1.5 hours, speasoned, scored, and seared in a hot pan) with sour cherry plum savory sauce from my freezer, roasted romanesco (speasoned, tossed with oil, 425F for about 45 mins), and instant pot wild/brown rice mix (40 mins on rice mode with 1:1 water and a pinch of salt). #dinner #duckbreast #sousvide #instantpot #sourcherries #romanesco
https://www.unsellingconvenience.com/post/703675018865934336/sous-vide-duck-breast-139f-for-15-hours