I recently discovered ChefSteps and have been inspired to start creating more of my own dishes. Here's something I put together last week—sous vide duck leg confit with a fresh blackberry, balsamic and toasted pumpkin seed oil sauce, a bed of mashed acorn squash with sage and carotene butter, glazed carrots with a sous vide egg yolk and alderwood smoked sea salt finish, and roasted chard with oyster mushrooms and parmesan.
The combination of so many rich foods was a bit much, so I'd definitely pair the decadent flavor of the duck with lighter sides next time. Each individual dish turned out great, though!
