Duck Breast - Crispy And Pink | Make it Sous Vide And Impress your Friends!!

Learn how to cook duck breast to a perfect pink inside, with a crispy skin and sides, everyone will love!
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Duck Breast:
4x 9 ounce duck breast
2 tablespoons kosher salt
1 tablespoon pepper
4 garlic cloves
some thyme

Caramelised Red Endive:
6 heads red endive
4 tablespoons powdered sugar
1 tablespoon aged balsamic vinegar
1 orange for zest and juice
2 tablespoons olive oil
4 tablespoons chicken stock
Salt to taste

Sautéed Spinach:
4 cups spinach
1 tablespoon olive oil
1 tablespoon shallots
Salt to taste

Sweet-Sour Glaze
3 tablespoons honey
1 1/2 tablespoon soy sauce
3 tablespoons red wine vinegar
6 ounces chicken stock

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