Sous-vide duck breast, sweet corn and pickled cherries

Ingredients

• 4 boneless duck breasts (150-175 g each)
• Salt flakes, to taste
• Freshly cracked black pepper
• 200 g watercress, to serve
• 60 ml olive oil
• 1 garlic clove, thinly sliced
• 3 shallots, finely sliced
• 4 corn cobs, kernels removed
• Pinch saffron
• 300 ml chicken stock
• 50 ml cream
• Salt and pepper, to taste
• 500 ml cabernet sauvignon vinegar
• 1 cup caster sugar
• 1 tsp salt
• 1 orange, zest and juice
• 1 bay leaf
• 1 cinnamon stick
• ½ tsp juniper berries
• 1 kg cherries, pitted
• 200 ml chicken jus
• Pickled cherry liquid to taste
• 20 g butter, cold
• 20 g tarragon, chopped