Sous-vide is Frenach for "under vacuum".
Specialized cookers and circulators can run in the hundreds... or you can use a crock pot like I do.
Teal & Mallard Sous-Vide with Apple-Pear Chutney and Bacon Bits
Season breasts with salt, pepper, season salt, garlic powder and oregano... or whatever flavors you like.
Vacuum pack 4-6 breasts between two slice of bacon.
Using a crock pot, bring water to a temp of about 140-150 degrees.
Cook sealed packs for about 4 hours, not letting the temperature exceed 150 at any time.
Peel and slice two apples and two pears.
Dice one sweet onion.
Pour some olive oil into a large saucepan and add the onions with salt/pepper
Cook onions until clear and soft.
Add 1/2 cup of apple cider vinegar and apples and pears.
Cook until apples and pears begin to soften and release water.
Add about two cups brown sugar, some cayenne pepper, cinnamon, garlic powder, and onion powder.
Let the mixture simmer stirring occasionally until the sauce is a syrup and the fruits are soft.
Remove the breasts and bacon from the vacuum bags, draining off the water.
Place the bacon strips in a hot skillet and cook until crispy.
Cook the breasts in the bacon grease two or three at a time, just searing each side until golden brown and firm. It only takes about 30 seconds per side.
Remove the breasts and allow to rest while you chop the bacon into bits.
Plate as they or slice the breasts on a bias and spoon the chutney on top. Top it off with the bacon bits and EAT!