Sous Vide Duck Breast With Warm Roots And Lentils, Roasted Feta, And Hen-of-the-woods Honey Cream

Ingredients

2 6s oz duck boneless, skin-on duck breasts

3 ounces hen-of-the-woods (miatake) mushrooms

4 pearl onions

2 large garlic cloves

1 large carrot

1 medium parsnip

1/2 pound dry French lentils

4 cups chicken broth

3 sprigs fresh oregano

1/2 cup honey

EVOO

grapeseed oil

4 oz (2 thick wedges) feta cheese

1 tablespoon butter

heavy cream

sea salt

cracked black pepper

Foodista

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