Brussels Sprouts and Duck Breast Salad | SOUS-VIDE Magazine

Ingredients

• 2 duck breasts, about 1 lb each
• 2 oz apple cider
• ½ Tbsp vegetable oil
• 1 tsp salt
• ¼ tsp pepper
• 1 lb Brussels sprouts, shaved
• 2 ½ Tbsp goat cheese, crumbled
• 3 C cranberry juice
• 1 Tbsp honey
• 1 Tbsp Dijon mustard
• 2 tsp salt
• 2 C vegetable oil
• ½ lb pecans
• 2 Tbsp honey
• 1 tsp nutmeg
• ¼ tsp cayenne powder
• 1 lb butternut squash, diced
• 1 Tbsp butter, unsalted
• ½ Tbsp olive oil
• 1 ½ tsp salt
• 1 tsp brown sugar
• ¼ tsp black pepper