Sous Vide Duck Breast with Confit Potatoes and Sautéed Endives | RICARDO

Ingredients

• 1 ½ lb (675 g) yellow-flesh potatoes, peeled and cubed
• 3 tbsp unsalted butter, diced
• 1 tbsp (15 ml) olive oil
• 1 thyme sprig
• ½ tsp salt
• 2 duck breasts, about 400 g each
• 2 tsp (10 ml) liquid smoke (optional)
• 1 tbsp (15 ml) balsamic vinegar
• 1 cup (250 ml) chicken broth
• 2 tbsp dried currants
• 2 tsp (10 ml) honey
• 2 endives, leaves separated and cut in half crosswise
• 1 tbsp pistachios, chopped