another method of attack... 1. roast the duck (pieces) in a very hot oven so as to brown.. not trying to cook it, we just want the colour 2. vacuum seal the portions, with a little of the duck fat obtained from the roasting pocess. 3. sous vide until done. 4. blast chill or chill quickly in ice slurry, then keep refrigerated until required. to serve 5. drop the still vacuum sealed pouch into recirculating sous vide bath, or just drop into a pot of almost boiling water. (this is simply to bring the internal temperature up. 6. open the pounch into a hot pan, then flash in a very hot oven, or low under salamander to crisp the skin. SERVE! this approach would retain the natural shape but allow to produce the required crisp skin. NOTE: as you will be working with partially cooked meat after the initial roasting stage it is highly recommended you 1 use food handling gloves, and 2 work fast to portion/package the duck and sous vide as soon as possible.