Duck breast is so easy to cook, but often mauled by heavy hands. The aim is for a crisp skin, with the fat underneath rendered mostly away, and tender flesh, with a slight, pleasing, gamey flavor, followed by beautiful richness. Often you see duck paired with fruit, like the ubiquitous duck a l’orange, but here I am aiming towards luxury earthiness. You can use whatever mushrooms you can find, with shiitakes and oysters providing the closest match to wild mushrooms like porcini and chanterelles. By all means go with chanterelles and porcini if you have them, or white button mushrooms if your choices are few and far between.—Hugh Acheson
Reprinted from Sous Vide. Copyright © 2019 by Fried Pie, LLCPhotographs copyright © 2019 by Andrew Thomas Lee. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.