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Score skin, light sear to color skin, cook sous vide at 130*F with one drop of liquid smoke in the bag and a sprig of thyme next to the meat side. When done I do a second sear to the desired level of skin crispness. I think the key to a great duck breast is to render the fat under the skin. Not many thing less appealing than a duck breast with flabby skin and a layer of fat under it.
 
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