Duck Breast

Trim

Score

Salt

Sous vide 130 for 2 hours (consider 135)

Chill

Place in cold, heavy pan, skin down

Sear high heat about 2 min until it’s sizzling, keep it moving and pressing to get even rendering and browning, drop heat to med/med high until desired color, continuing to move and press, about 5 minutes. Flip and sear other side about 30 seconds, just for color. Rest 5 minutes, cut in 1/2” slices