The sous vide duck leg a brown rice and quinoa pilaf seared winter squash and eggplant with sautéed kale. Finished perfectly with a 20 year aged balsamic vinegar. That&#x27;s a good day off dinner for an hours work and no planning. #duck #whitetruffle #foiegras #theartofplating #cheflife #seasonal #agedbalsamic #dayoffdinner by johnc8708