Components 1. Sous Vide Duck Breast (medium-rare, crispy skin) 2. Silky Sweet Potato Purée ← Your requested update 3. Bacon–Onion Jus 4. Potato Fondant 5. Creamed Asparagus Sauce 6. Charred Onion Petals (garnish) 1. Duck Breast (Sous Vide + Crispy Skin) Ingredients - 2 duck breasts - Salt & pepper - 1–2 sprigs thyme - 1 garlic clove, lightly crushed Instructions 1. Trim & Score: Lightly score the duck skin in a crosshatch. Season both sides with salt and pepper. 2. Bag: Add duck breasts, thyme, and garlic to a vacuum bag. 3. Sous Vide: 4. Sear: 5. Rest: Let rest 5 minutes before slicing. 2. Silky Sweet Potato Purée (Updated Component) Ingredients - 2 large sweet potatoes, peeled & cubed - 2 tbsp butter - 1–3 tbsp cream (or milk), as needed - Salt to taste - Optional: a touch of smoked paprika or maple syrup Instructions 1. Boil: Simmer sweet potato cubes in salted water until completely tender. 2. Drain & Dry: Drain and let steam-dry 1–2 minutes. 3. Blend: Add to a blender with butter, a splash of cream, and salt. 4. Purée: Blend until velvety smooth. Add cream as needed. 5. Finish: Adjust seasoning. Keep warm. 3. Bacon–Onion Jus Ingredients - 2 slices smoked bacon, chopped - 1 small onion, diced - 1 garlic clove, smashed - 1 tbsp tomato paste - 1 cup beef or duck stock - 1 tsp balsamic vinegar - Optional: small knob of butter to finish Instructions 1. Sauté bacon until crisp. 2. Add onion and cook until deeply caramelized. 3. Add garlic and tomato paste; cook 1 min. 4. Deglaze with stock; simmer 10–15 min until reduced and glossy. 5. Strain; finish with balsamic and a touch of butter. 4. Potato Fondant Ingredients - 2 large potatoes, cut into cylinders - Butter for searing - Chicken or vegetable stock - Thyme Instructions 1. Sear flat sides in butter until golden. 2. Add stock and thyme; simmer gently until tender (10–15 min). 3. Reduce remaining liquid to glaze the fondants.