After seeing this video, I knew this had to be my next sous-vide attempt.
After searching 6 supermarkets, and 3 specialty meat stores, I finally found duck breast.
Pat dry with a paper towel, slice grooves in the skin (careful not to cut the meat).
Add salt, pepper and thyme.
Vacuum seal.
Into the sous-vide at 134F for at least 2 hours.
Take out of the bag, place into a hot pan over medium heat.
Fry for 5 minutes, skin side down, then flip over and cook skin side up for 1 minute.
Cut, plate and eat!
Ok, so my presentation isn't as pretty as the video...but it still tasted good nonetheless.
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