Duck Breast

For the Duck Breast

• 5 corn-fed goosnargh duck breasts
• fine salt to taste
• 50 g powdered five-spice

Blowtorch the duck skin to remove any excess feathers or quills. Trim any sinew away from the duck and place into a sous vide bag and compress on full. Cook in a water bath at 58°C for 45 minutes. Remove from the bag and season the skin side with fine sal