Crisped Sous Vide Duck Breast with Port, Juniper Berries and Oranges

I just made this recipe, and it worked beautifully. The marinade gave the meat a delicious flavor, the meat was perfectly cooked to a nice medium-rare, and skin crisped up perfectly in the 5 minutes suggested for a sear, and the sauce reduced to a seriously tasty glaze. My only complaint is that there is no instruction for straining the sauce (I did it after reducing the chicken stock, and before the final addition of OJ). For chicken stock I used my own home-made stock. Not demi, just straight chicken stock. I made the sauce in a skillet, and the reduction, from the time I added the chicken stock to the point of spoon-coating thickness, took about half an hour.

The instructions were very easy, the breast itself was excellent. This was my first sous vide ever, and want to repeat it immediately to show others how different this kind of cooking method is. The breast was so much tasty and soft and juicy, that for me the sauce was not that important to have aside.

What were you using for a dark chicken stock? A demi-glace? Because after four hours, mine still runs like water. And from a cold cast iron frying pan, 3 minutes is long enough: 5 minutes to get the skin crispy resulted in black skin.