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Duck breast, 57C for 90 min, pre and post sous-vide sear.
So the texture was not significantly different from what I get with my usual technique, which is grilling over charcoal. But it's more uniformly pink, and there are no slightly overdone spots. I am pleased with the results even though searing in the house means a ton of smoke and duck fat everywhere! 
(I did it on the stove in a cast iron skillet, next time I will place the skillet in the oven)
Duck breast, 57C for 90 min, pre and post sous-vide sear.
So the texture not significantly different from my usual technique, which is grilling over charcoal. But it's more uniformly pink, and there are no slightly overdone spots. I am pleased with the results even though searing in the house means a ton of smoke and duck fat everywhere! (I did it on the stove in a cast iron skillet, next time I will place the skillet in the oven)
Duck breast, 57C for 90 min, pre and post sous-vide sear.
So the texture not significantly different from my usual technique, which is grilling over charcoal. But it's more uniformly pink, and there are no slightly overdone spots. I am pleased with the results even though searing in the house means a ton of smoke and duck fat everywhere! (I did it on the stove in a cast iron skillet, next time I will place the skillet in the oven)
