Season the duck breast with salt and pepper, place in a bag with duck fat and vacuum seal. Make sure that all ingredients are cold. If necessary, place the bag with the duck breast and fat in an ice bath.
Seal portion to desired vacuum. For duck, a vacuum of 90-95% is optimal. After it is sealed, place the bag on the counter with skin side down. Shape the duck breast so the skin side is flat and the duck breast looks plump. This will ensure that you will get even color on the skin side when you render the fat.
Remove the duck from the bag and place it skin side down in a pan on medium heat and render out as much of the fat as you desire. Flip and sear the meat side for no more than 60 seconds. Slice and serve.
Cure Time: 16 hours
Cook Time: 10-12 hours
Cooking time: 45 minutes