My take on
this recipe. Duck was cooked with the skin on. I cooked it in a low pan to render fat, sous vide to get the temp exactly right and then seared it off in a really hot pan to crisp the skin. I was a bit worried the double cook on the skin side would overcook some of the meat but it ended up being perfect since the skin insulated it enough.
Beets are the enemy of clean plates. Dripping and staining juices.
