Had a couple duck breasts left over after last nights dinner. 57C for ~80 minutes then seared till skin was crispy. Seared some sweet onions and strawberries then deglazed with champagne (I distinctly remember asking last night if there was anymore champagne, only to be disappointed, yet I wake up this morning to find about a 1/3 a bottle leftover. So figured I'd put it to use - deglazing with champagne is a pretty baller move) and thickened with a bit of Xanthan. Mint chiffonade, Crushed Macadamias, Rocket Micros.
