Not the only way to cook a duck breast but one that consistently yields a perfectly cooked, medium rare, tender and crispy skinned one.
The sous vide temp was 55°C for around 4 hrs (1-5hrs is an acceptable time range)
Then sautéed skin side down in a dry cast iron skillet for about 12 minutes until most of the fat is rendered and the skin is brown and crispy.
For a conventionally cooked duck breast see GR's method.
Served with some air fryer pommes frites, broccolini and a quick gravy flavored with spicy raspberry jam and balsamic glaze added to a roux mixed with chicken stock and heavily reduced.
