This recipe of Sousvide Duck Breasts was slow cooked in vacuumed-packed at 58°C degrees in Polyscience Sousvide circulator for 1h 30 mins.
The result was tender and juicy! Served with parmesan chips, sunchokes sufflé and fresh orange and its zest! 
Sous-Vide Recipes
Sousvide Duck Breast with Orange Sauce
