A sous vide cooker ensures your fowl gets cooked flawlessly each and every time. (Photo By: Jack Hennessy)
Every waterfowler who has ever flavored both a perfectly cooked medium-rare duck breast and a well-done duck breast can attest the taste is miles apart. For every degree past medium-rare (135 degrees Fahrenheit), flavor potential drops exponentially. With a sous vide, it is possible to move heat evenly through your birds at a low-and-slow pace, thus ensuring, if all proper steps are followed, you will serve flawless wildfowl for dinner time and time again without fail.
This recipe sounds fancy and complicated, but it’s really not. The short story of a sous vide: A...