This recipe produces restaurant quality experience for very little effort. If you own sous vide stick and you never made duck breasts recipe then you are missing out. Hey! But it's raw! No it's not duck meat is actually a red meat. That's miles away from chicken or turkey meat, it requires reaching 145F internally to be safe to eat, same as beef. Therefore also in our pasteurization table we threat this as beef, so it's a 2 hours minimum but as we know cooking it for 3-4 hours as also fine, as there is virtually no way to overcook meat, if anything it will only make it more tender. Duck breasts are sliced thinly and served with flour pancake.