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I like to salt/season/cure for 1-2 days, then SV in fat.
Sear (mostly fat side down) on a hot cast iron pan.
The breasts are usually "leftovers" from the confit/SV duck leg prep.
They are much more filling than legs, I have to say! ;-)
Always best with duck fat roasted potatoes. (salad, greens.? what?) ;)
 
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