Sous Vide Duck Breast with Caramelized Cabbage

Season the duck with salt then place into a sous vide-safe bag. Cook sous vide at 130ºF for 2 hours.

While the duck cooks, prepare the cabbage. Heat a large nonstick skillet over medium heat. Add the butter and cabbage along with coconut aminos and 1/4 teaspoon salt. Cook on medium-high heat for about 30 minutes, or until the cabbage has released its liquid, turns golden brown, and just begins sticking to the bottom of the pan, stirring occasionally. Set aside.

Remove duck from the sous vide bag and dry well with paper towel. Place skin side down in a cold cast iron pan. Cook on high heat until sizzling and then reduce the heat to medium-high. Cook until the skin is gold and crispy, about 5-10 minutes total. Rest 5 minutes before slicing.

Reheat the cabbage and stir in more salt and pepper, to taste. Add lemon juice and parsley. Sprinkle with pork panko. Serve along with the duck.