These pre-packed duck breasts are economical (if you get the 3 packs for £10) and a useful freezer addition.
I found them to be rather wet, probably due to the packaging process. They come up very well cooked sous vide if vacuum sealed with a tablespoon of hoisin sauce and a few star anise.
Cook vacuum packed in a sous vide bath for 3 hours at 61°C [141°F]] for medium done but with a soft mouth feel.