Sous-Vide Preparation: Score the fat cap of the duck breast in a tight ¼-inch crosshatch pattern, ensuring you do not pierce the flesh. Season generously with Kosher salt and freshly ground black pepper.

Water Bath: Place the seasoned duck breast in a vacuum bag with the maple smoke liquid. Seal completely. Submerge in the Anova Precision Cooker water bath set to 130°F for 1.5 hours to guarantee a precise, edge-to-edge medium-rare (rosé).

Rice Execution: Rinse the wild rice blend thoroughly. Place it in the Zojirushi NP-HCC10, add water to the appropriate line, and initiate the Brown Rice cooking mode.

Sear Preparation: Once the sous-vide cycle is complete, remove the duck breast from the bag, reserving the liquid for the sauce. Pat the duck perfectly dry with paper towels to optimize the Maillard reaction.

Fat Rendering: Place the duck breast, fat-side down, in a cold skillet on the natural gas range. Ignite to medium-low heat. Allow the fat to render slowly for 8–10 minutes until the skin is exceptionally crisp and deep golden brown. Flip and sear the flesh side for 1 minute. Remove the duck and tent loosely with aluminum foil to rest.

Aromatics: Pour off all but 1 tbsp of the rendered duck fat from the skillet. Over medium heat, sauté the finely brunoised shallots and garlic flower paste for 1–2 minutes until translucent.

Sauce Construction: Deglaze the skillet with the balsamic vinegar, scraping up any fond. Add the chicken broth, reserved sous-vide bag juices, pitted cherries, and maple syrup. Increase heat to medium-high and simmer vigorously for 5–7 minutes until the reduction achieves a nappant consistency (coats the back of a spoon).

Emulsion: Remove the skillet from the heat. Mount the sauce by swirling in the chilled butter to create a glossy emulsion. Adjust seasoning with Kosher salt and freshly ground black pepper to taste.

Plating: Slice the rested duck breast into precise aiguillettes. Serve alongside the Zojirushi wild rice. Spoon the cherry-maple reduction over the duck flesh, keeping the crispy skin dry. Finish the duck with a pinch of Fleur de sel.