Santa arrived unexpectedly, a month and some change later than usual. He must’ve smelled the double chocolate chip biscotti baking away in the tiny kitchen cuz he acted like those cookies must be for him and that it made perfect sense for him to knock on the tiny home balcony door to deliver a belated Christmas package for Chez Sue. So I handed him a plate of biscotti and a press pot of Heart Stereo Blend coffee (SO GOOD) and then opened my gift. To my surprise, it was the ever elusive Sous Vide - what promised to be the perfect complement to a tiny kitchen with small appliances packed into it like a thousand piece puzzle that’s put together and taken apart using strategy and purpose every day.😧Cuz he’s Santa, he figured it would be the last puzzle piece meant to unlock all those special treats I savor but usually leave to some of my favorite chefs around the world to make when I visit.

Santa was right! Out the gate, I didn’t go all basic Becky. Instead I went straight for the gusto. Duck a l’orange! Of course, cuz I can never really follow recipes… I spent some time researching the trials and errors of many a chef and food blogger on sous viding duck and other savories. THEN I imagined all the flavors and textures I love the most when I savor duck anything and voilá!

Here is my first sous vide meal! I call it duck a l’suerange- cooked in orange, thyme, ginger, shallots, garlic, honey and duck fat. The flavors are as I imagined they would be. The skin was seared to perfection. But I will continue to work on the timing cuz like who can really wait for duck to cook as long as I did?! The waiting was killing me! Next up? I THINK OCTOPUS!

- SWEET -