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Seems fine again this evening makes a noise below 20 degs then settles down. Weird. 


Anyway carrots with honey and butter on at the mo at 83.7 for 1 hour then duck breast goes on for 1 hour 15 at 57 for medium rare juicy tender. At least that is the aim. Duck has thyme sprigs and salt and pepper in, Salt on the scored skin side.  and crisp up skin in red hot skillet for 5 mins or use torch after sous vide

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