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, then turn the breasts over and poach for a further 7 minutes. Remove from the bath and rest for 8 minutes in a warm place before serving.
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