So I realize there was a sous vide post and a morel post. I couldn't choose so I just made a new one. Had a fun weekend picking morels and salmon fishing. Decided to cook some wild game too.
Used chicken stock, some vinegar and some dried morels to braise the beet greens. Then roasted purple and golden beets and white onions. Used some Cascade Creamery (Trout Lake WA) Glacier Blue cheese. Then sous vide Canvasback with a Gooseberry and fresh morel sauce. Sounds like a lot of flavors but it all worked together. The Gooseberry sauce needed some work to make it cohesive, so I added some chicken stock, salt and thyme to make it more savory to work with the duck and morels.
I cooked the Canvasback at 137 degrees for a hour with some duck fat and herbs in the bag. Then seared the scored skin on really high heat for a few seconds.
