Ive had a Sous Vide for over 2 years. I have tried many different things and to be honest I usually feel like its not worth the hassle. Dont get me wrong; eggs, brisket, short ribs and steak have came out really great. But nothing that makes it so exponentially better that I need to shlep out the sous vide, fill the pot with water, wait till it get to the temp, do the water displacement method etc etc.
However, in regards to Duck Breast, its all worth it. Scour the duck breast, salt and pepper (can throw in thyme if you would like), 134 for minimum 2 hours (can go till at least 4), sear on flaming hot cast iron with skin side down (no need to oil the pan) for about 2-3 minutes till skin gets crisp then bottom and sides for 30 seconds. Slice and serve over Arugula tossed with truffle oil, truffle salt and lightly crushed honeyed pecans. Fantastic.