I made dinner for myself this Christmas, so I get to experiment a bit, muahahaha. I've had duck before in restaurants, so this is the first time I've actually cooked it. So, onward.

Ingredients:

2 7.5-ounce duck breast portions
Kosher salt
Fresh-ground black pepper

1. Start the immersion heater; set the temperature to 135F (57C).
2. Score the skin on the breast portions to expose the fat (don't cut down into the meat); season with salt and pepper.
3. Place in plastic bags, evacuate the air using the immersion method.
4. Cook at 135F for 3 hours.
5. Heat a cast-iron skillet or frying pan; take the duck breast portions from their bags and place skin down on the skillet. The fat will render out fast, so keep an eye on it and make sure that it doesn't spatter all over the place. Cook until the fat's rendered out and the skin's browned and crispy.
6. Eat!

On the whole, I give myself a B+, because the sauce didn't pan out. Otherwise, the flesh was soooooo tasty!