The first stage ◇ Wash and wipe the duck breast, remove the excess fat and scratch the skin, dry the water and seal it with a seasoning vacuum bag ◇ Use stainless steel iron net to lay flat, do not stack the vacuum packaging bags, and let it loosen at 50°C for 1.5 hours second stage ◇ Soak in ice cube water quickly after Shufei is finished, cool to stop ripening, soak in ice cube water for at least 10 minutes ◇ Unpack the vacuum package and take out the duck breast, wipe off the excess water to keep the duck breast skin dry, put it on a frying pan for later use ◇ Because the duck breast has been softened and cooked for a long time, the duck breast is roasted for 3 minutes with the skin facing down, and it will be crispy on the outside and tender on the inside