Recipe: Sous Vide Duck Breast with Orange-Honey Pan Sauce and Root Vegetable Gratin

Name: Recipe: Sous Vide Duck Breast with Orange-Honey Pan Sauce and Root Vegetable Gratin
Ingredients: 1-2 Duck Breasts (One 8 ounce duck breast is enough for my husband and I to share, especially with a side dish.); 2 Tbsp butter (Preferably grass-fed, such as Vital Farms); 1 Naval Orange (You will need zest and juice.); 1/4 Cup White Wine (Use a wine that you would drink! I recommend a Chardonnay or a Sauvignon Blanc.); 1 Tbsp Honey (Local, raw and organic is preferred ); 1 Tsp Red Wine Vinegar; Salt; 6 Root Vegetables (Use any combination of potatoes, parsnip, beets, etc., as you like! Peeled and sliced thin (about 4-5mm).); 1 Cup heavy cream; 1/2 Cup Grated Parmesan Cheese; 1/2 Cup Grated Fontina Cheese (Or other cheese that melts well, like cheddar or gruyere.); 2 Tbsp butter; 1 Tbsp Salt (Plus more, as needed.); 1/2 Bunch Fresh Thyme

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For the majority of my adult years, preparing duck was always something that intimidated me - and I don't shy away from much in the food world. I think, perhaps, I had just never had "good" duck. In...

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Ingredients

1-2 Duck Breasts (One 8 ounce duck breast is enough for my husband and I to share, especially with a side dish.)
2 Tbsp butter (Preferably grass-fed, such as Vital Farms)
1 Naval Orange (You will need zest and juice.)
1/4 Cup White Wine (Use a wine that you would drink! I recommend a Chardonnay or a Sauvignon Blanc.)
1 Tbsp Honey (Local, raw and organic is preferred )
1 Tsp Red Wine Vinegar
Salt
6 Root Vegetables (Use any combination of potatoes, parsnip, beets, etc., as you like! Peeled and sliced thin (about 4-5mm).)
1 Cup heavy cream
1/2 Cup Grated Parmesan Cheese
1/2 Cup Grated Fontina Cheese (Or other cheese that melts well, like cheddar or gruyere.)
2 Tbsp butter
1 Tbsp Salt (Plus more, as needed.)
1/2 Bunch Fresh Thyme