Sous Vide Duck Breast

Broke down the ducks and sous vided the breasts at 140F (slightly above medium rare). Pulled one out of the vacuum bag and finished in in a cast iron skillet to get some color on the fat side. The duck itself was OK- ended up just pulling the fat layer off to eat it. I think I am going to roast the remaining duck I have in the Chinese style (But I still plan on making confit with the 4 legs I have left in the fridge)....