Sous-Vides Duck Breast with Crispy Skin, Pepper, Coffee, Dark Chocolate

2 Duck-Breasts, Top Fat removed and set aside 
4 Twigs of Thyme 
2 Tablespoon of Instant Coffee Powder 
1 Tablespoon of Black Chocolate, grated
1 Tablespoon of coarse, preferably mixed Peppercorns
1 dl Whole Milk 

Season Duck breasts with the pepper, sprinkle with the chocolate and coffee powder and 2/3 of the thyme. Seal in a vacuum bag in cook in a water bath of 65° for 40 minutes. You can also put the breast in a zip lock bag - take out as much air as possible and cook in a steam oven at 65°. 

Season the skins with salt and put in between of two parchment paper and put into a convection of at 180° for 20 minutes - or until crispy. 

Take the breast out of the bags and reserve the juices. Mix the juices with the milk and steam the milk in a coffee maschine. Cut the breast into pieces and season liberally with sea salt. Cut the crispy skin into pieces and combine with the meat. Decorate with some thyme and combine with the milk foam.