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Sous vide beats a flat top for duck breast every time on my line
I used to sear duck breast on a flat top at my last spot in Portland and always got gray bands and uneven fat. Switching to sous vide at 135 for 2 hours then a 30 second cast iron sear gives me edge to edge pink and crispy skin every single service. Anyone else find a method that just makes the old way feel silly?
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