Slow Cooker Sous Vide Duck Breast with Black Garlic and Mango Salsa - Rick Bayless

Ingredients

• 3 tablespoons salt, plus for more for the salsa
• 1/4 teaspoon pink curing salt (available in well-stocked grocery stores or online)
• 4 boneless, skinless duck breasts (about 4 to 5 ounces each)
• Generous 1/2 cup black garlic cloves (divided use) (available available in well-stocked grocery stores or online)
• Vegetable oil, olive oil or duck fat
• 1 tablespoon fresh lime juice
• 1 tablespoon orange juice
• 1 small red onion, sliced thin
• 1 fresh habanero chile, stems and seeds removed and finely diced
• 2 cups (about 12 ounces) cubed mango (we love the Honey Manila mangos that come from Mexico)
• 1/3 cup chopped cilantro, plus more whole leaves for garnish