Put the duck breast into a vacuum zipper bag. Seal with the Vacuum Sealer. Cook with the Slow Cook Circulator at 65°C for 90 minutes.
3.
Heat up the butter in a saucepan. Saute the garlic slices and shredded dried shallot. Add blueberries, red wine vinegar, water and flour. Reduce the sauce by simmering on low heat. Lastly, add honey to create the blueberry sauce.
4.
When the duck breast is cooked, sear its surface with butter. Top with blueberry sauce. Serve.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference