Duck at 131.5° is a lot better than 130°

I usually do duck breast at 130° for two hours but I bumped it up a notch today just to see what it did for the skin and I loved the results. I air dried in the fridge on a rack for 2 days, after a light salt and peppering. Then put them in the sous vide at 131.5° for two hours, patted dry, seasoned with some poultry seasoning, and seared in a cold stainless steel pan for a nice, crisp skin. The best duck breast I’ve ever made. No ice bath needed!