Sous Vide Lobster, Sous Vide Duck breast, over Kali Masoor/Black Lentils, with a starter of homemade chicken soup

     Logan and I went to wholepaycheck, and I picked up some lobster, and duck breast. Logan loves duck. I scored the duck breast skin, and added salt, pepper, and paprika. I put it in a container and added hickory smoke. I vacuum sealed them and put them n the sous vide at 145 deg for two hours. In the meal time, I shelled 4 lobster tails, added oregano, and butter and put them in a vacuum sealed pouch. In a hour I added them to the sous vide.

    I made some Kali Masoor (spicy black lentils) by adding chicken broth, black lentils, onions, tomatoes, and chili pepper. This simmered for 30 minutes. I also roasted asparagus in the oven. I took the duck out of the sous vide, and pan fried the skin until crispy--rendering the fat. I added a little red wine vinegar, chicken broth and reduced the fat to make the sauce.

          Prior to this, I made homemade chicken soup. I used the leftover meat from a costco chicken. I sauteed onions, carrots, celery. I added thyme, oregano, potatoes, chicken, and chicken broth. I simmered for a hour.I also added curry powered (thanks Mike Hinds). The soup was delicious. A warming, spicy chicken soup. The kids love the soup.
   

I sliced the duck and served over the Kali Masoor, with asparagus and lobster with butter. The duck was amazingly tender with the crispy skin, the lentils were great--the spiciness a contrast to the duck. Sous Vide lobster was tender. Unbelievably, tender, with a touch sweetness. I paired the meal wth a 2008 Louis Bardot Red Burgundy wine. The wine's lightness was great for the duck, however, the lobster clashed with it.