Unlike chicken breast, duck breast is best enjoyed medium rare. The exact temperature control of sous vide cooking creates a succulent and flavorful duck breast that is one of the best things I have ever made and great for serving to other people.
Duck skin is very thick and insulates the meat from the heat of the pan. It is better suited for searing over a medium heat.
After drying the duck breasts, place the cooked breasts skin-side down in a cold pan and set to high heat for 2 minutes. After duck begins to sizzle, reduce to medium heat and
Duck goes great with sweet sauces, but keep in mind if your marinade has sugar, it will turn the skin black faster.
At 135 F, I found the duck to be more tender after at least an hour.