One of the other dishes I do cook regularly is Sous vide duck breasts. To prepare the duck breasts, I tend to score the skin first which aids the fat to melt into oil – leaving nice crispy skin with minimal fat. I use honey to coat the skin prior to vacuum sealing it.
I tend to cook this in the water bath at 56 degrees celcius for 2 hours. This allows it to be cooked sufficiently to the right degree, so the meat remains tender and juicy.
After cooking in the water bath, the duck breasts are taken out and dried with kitchen towel and allowed to rest. The next step is to sprinkle some salt on the duck breasts at this stage. They are then placed skin-side down into a hot fry pan, to allow the fat to melt and the skin to crisp up. The meat side only needs about 10-15 seconds to brown it though.
The end result is duck breasts with tender meat, crispy skin with little fat remaining. This needs to rest for a few minutes before cutting. Then it is ready for plating.