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Sous vide duck breast (129F for 30 mins, sprinkled with salt and pepper, skin scored, and seared in a hot pan), instant pot par cooked potato quarters (3 mins on high, then roasted in a pan at 500F for about 35 mins with salt, pepper, and goose fat), served with steamed broccoli and a pomegranate/orange juice/chicken stock reduction sauce. #instantpot #sousvidd #dinner #duckbreast
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