Given the background description of some cooking related query, summarize the question into a title
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Q: I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat low and indirect heat. It took a long time, but I got them looking lovely and brown and not burned. The only problem was this: they were tough and didn't taste very good at all. Clearly I did something very wrong. Any advice?
A: Tips for grilling duck legs?
Rationale: A person gives a detailed description about grilling duck legs and the process they followed for the same. However, at the end the duck legs did not turn out well, so the person wants tips about how to properly grill duck legs. The question is summarized as Tips for grilling duck legs? for easy indexing next time someone searches for a similar query
Q: I have a hard time finding hints on how to sous-vide guineafowl breasts properly. Traditionally in an 140-165C oven they're really hard to get right. Some of the few recipes i've found place them in a bath of ~65-70C for some 30-120minutes. This feels a bit short for my taste, as i'm not sure whether the breastmeat will reach the desired temperature at its core in such a short time. So the time-temperature for this cut in sousvide would be one point i'm interested in.Furthermore, i've often heard that poultry especially contracts muscle fibers when "temperature shocked". So i guess i'd start the bath with cold water and cold meat, to get a slow heat-up.The last question is for sauces which could go well with it. The meat itself should be way more aromatic than many other poultry meats. Due to this i'm not sure if using the liquid from the sous-vide-bag as a base for sauces (i.e. fruity riesling butter sauce with caramelized onions and some mushroom bits? Maybe others?) is a good idea. On the other hand, if not using the meat-juices there's pretty little base you can make a sauce of right?
A:
How to set up the sous vide bath for guineafowl breasts?