The rather delicious duck breast we enjoyed at a wedding this afternoon was cooked to perfection, browned on the outside but pink and most in the centre.
Since this was accomplished for over a hundred guests, I wonder if they used the sous vide technique, doing most of the cooking in a sealed bag in a hot water bath? Whatever the secret, it was an excellent result.
Oh, and congratulations to cousin Jo and (would it be?) new cousin-in-law Pete!