Duck Breasts

• 2 free-range duck breasts (about 220 g/7¾ oz each)
• 25 g

Using a boning knife, carefully remove the skin from the duck breasts and discard. Place each breast in a separate vacuum pouch with the butter and bay leaf and vacuum-pack on 100 per cent in a chamber vacuum sealer*. Allow the breasts to come to room temperature, then place in a circulating water bath (or a saucepan filled with water) heated to 64°C (147°F) and leave for 7 minutes on one side,