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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.

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seijoed

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

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