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ChefSteps - What's for Dinner: Sous vide duck two ways—duck confit and duck breast cooked at 135 °F, then seared. Kudos to ChefSteps member Ernest. chfstps.co/1waUjgB | Facebook
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How to Make Confit Duck Sous Vide - Great British Chefs
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Crispy skin duck breast, Confit duck leg, porcini puree, honey glazed beets, shitake, umami apple and beetroot dust : r/Chefit
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Sous Vide Duck Breast With Ultra-Crispy Skin (And Duck Confit in Comments) : r/sousvide
