Pre-heat the water bath to 130-137F. Refer to Time and Temperature Chart for guidelines.
Season the duck breasts with salt and pepper as desired and keep very cold. Score the breast side lightly with a sharp knife and render the skin in a sauté pan over low heat. Melt the fat in the skin slowly and lightly brown being careful not to cook the meat. Chill in the refrigerator.
Place in to a Vac Snap Bag in a single layer; add the fat or oil and seal. Hang the bag off of the side of a counter to keep the oil to the bottom of bag when removing air.
Cook for 40 1-2 hours depending on thickness.
Sear the skin side over medium-high heat prior to serving to brown skin and crisp.
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