Hey guys,

I've been cooking with a Sous Vide circulator for a while now and I love this thing. Today I made duck breasts with it and they came out incredible. I cooked them @ 135* for two hours then seared them in a piping hot cast iron pan for one minute a side. I seasoned them with a blend I get from a spice shop, and made a Balsamic Cherry reduction sauce they came out awesome.

Anyone else using the sous vide cooking method? Got any good recipes for wild game?

Cya,

JR