Sous Vide Duck BiBimBap
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhA7SPR75EmMSmfprZxo9W5vsfx4RD0Is3yw3lL727O-lA52W9g6A5nMsI4BYWLRPHCRl0B27kaDgz1n2yb-e1HiKRjoDEh7WwQBZCklKmR4QCLFu7uNnoItqG0REpfLKBxN1XSJAG0EJt/s1600/duck+bibimbap+%25282+of+2%2529.jpg)
We all love a tasty rice bowl and I absolutely depend on it as a way to use leftovers without anyone suspecting they are eating leftovers, especially when I'm left with a little bit of this and that. It's the perfect way to stretch one leftover piece of protein, a few tbls of leftover grilled vegetable or a small bowl of shrimp to that it can feed everyone. Bibimbap, Korean for "mixed rice" is not as scary as it sounds. At it's most traditional, it is made in a hot stone bowl so that the outside of the rice forms a crunchy crust and then you mix all of the ingredients together at the table, letting the oozy egg yolk and the spicy sauce blend together and bind the dish into a gooey, comforting mess. We skip the hot stone bowl and just use sticky sushi rice and rather than a traditional raw egg, I use a sous vide poached or fried egg on top. Okay, I know that this dish has lots of elements to make it come together, but they are all pretty simple ...