Host's note: this delicious topic is continued from What Are You Cooking Sous Vide Today? (Part 2)     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 mea