Duck breasts with bourbon sauce American-style

American-style duck breast with bourbon sauce that will turn any dinner into a fancy feast.

• Cover each breast evenly with duck fat, coarsely ground salt, pepper, ground jalapenos, and lemon zest. Add coarsely chopped garlic. Place each breast in a separate vacuum bag, or two breasts in one bag and have them vacuum sealed.
• Place the breasts in a thermostat-heated bathtub to 58 ° C. The breast is going to be ready in 50 minutes. Serve immediately with sauce and garnish or chill quickly and refrigerate. Finished breast can be stored in the refrigerator for up to two days.
• Making the sauce
  
  Heat the skins from the breasts in a saucepan until the duck fat melts, then take the skins away. Add a ham bone, shallots, thyme, pepper, bourbon, beef broth and demi-glace to the saucepan. Simmer the sauce, stirring occasionally, until it evaporates to about half its size. Then strain the sauce, separating the hard parts from it.

Duck Breast Garnish with Bourbon Sauce American Style

Lentil

• 300 gr of lentil
• 85 gr of ham
• Bay leaf and salt to taste

Soak lentil the day before preparing the breasts. Before cooking the lentil, drain it and place in a saucepan, then fill it with fresh water 10-15 cm above its level. Add ham, bay leaf, salt to a saucepan and bring to a boil, then reduce heat and cook for about an hour until tender. Strain the remaining liquid after cooking and cool the lentil.

Rice

• 150 gr of rice
• 30 gr of olive oil
• 15 gr of butter
• Salt

Rinse the rice well under cold water. Bring water to a boil in a saucepan and add rice, salt and oil. After boiling, reduce heat and simmer for 20 minutes, or a few minutes longer if required. Strain the rice, drizzle a couple tablespoons of olive oil and stir.