Duck breast

For crispy sous vide Duck breast:

1. Score, sear to light gold, infuse fat with herbs/garlic/etc.
2. Vacuum seal with salt, pepper, toasted aromatics
3. Cook at 136° for 1.5h.
4. Re-sear

(Chefsteps: https://www.chefsteps.com/activities/sous-vide-duck-breast-with-ultra-crispy-skin)