Dry the duck breasts with paper towels. Score across the skin
Season each well with salt and pepper on the skin side and with pepper and a little of the chopped thyme on the meat side
Place each duck breast in a foodsafe ziplock bag and use a water bath to remove as much air as possible before sealing the bag.
Fill the Thermocook to just below the max level with cold or warm water. Heat to 60C (this will take between 5 and 8 minutes). I checked the temperature with a jam thermometer and continued to check periodically throughout the cooking process.
Put the duck breasts into the thermocook. Put the lid on the thermocook and allow to cook for at least 2 hours and 30 minutes
Remove the duck breasts from the thermocook jug.
Drain off any braising liquid and reserve
Pat the duck breasts dry with kitchen paper.
Heat a heavy frying pan or skillet over a medium high heat. There's no need to add any fat
Cook the duck breasts for 5 minutes, skin side down, pressing gently down with a fish slice or wooden spoon.
Once the skin is nicely crisp, turn the duck breasts and cook for a further minute
Place the duck breasts under a foil tent to rest while you make the balsamic glaze
Drain off any excess fat from the pan so you are left with just less than a tablespoon. Add the balsamic, braising juices, honey and thyme and reduce down until you have a nicely sticky balsamic sauce
Slice the duck breast, drizzle a little of the sauce over and serve with simple vegetables or a watercress salad.