Quite by accident, I made a duck breast sous-vide the same day that Serious Eats published a recipe for it. I improvised, cooking two and a half hours at 135, after a 60-minute 5% brine, and seasoning with salt, pepper, and garlic powder. I finished the breast with the torch, and then hit it with a little cherry wood smoke. It was good, and the skin turned out better than I’d expected, but the end product was definitely past rare. I’ll have to try it a bit cooler (and longer, in order to achieve my 6D listeria reduction) next time.