Sous Vide Duck Breast with a Blood Orange Sauce & Sautéed Swiss Chard

HENRY_WICKER_128634

135°F for 1 hour. I was ok with the amount of residual fat but I'm going to experiment on getting more rendered off.

Johan_Edstrom_5586

Sous vide that is hard to render, hence you see so many "crisp duck breast skin crisp"