Came back from ChefSteps office and was inspired to cook dinner. First time properly cooking a big meal in a while!
Starter: Asparagus Soup with Goat Feta and Radish
Entree: Duck Breast sous vide(56°/1.5h) in Wine & Fig Sauce
Dessert: Brûlée Banana, Sweet Fig Wine Reduction(modification of entree sauce) and
whipped cream. Hand-whipped because I ran out of N2O canisters.
Duck a bit over-seared hence how dark the skin is, couldn't find the tongs! Also would do 58° if I were to do it again. Asparagus a bit over salted but other than that I was pretty happy with it. Goat feta is my new favorite thing.
