Set up Nomiku water bath and turn temperature to 54°C (129.2°F).
Score the skin on the duck breast taking care not to cut too deep and hitting the flesh. Heat a cast iron pan on medium-high and sear the duck breast skin-side down until fat starts to render out and the skin turns light brown, around 4 minutes.
Remove duck breast from pan and seal in a vacuum-seal bag or a freezer safe zip bag using the water displacement method. Sous vide in the water bath for 2 hours.
20 minutes before the duck comes out of the water bath, in a small sauce pan on medium high - bring balsamic vinegar and fig jam to a slight boil then turn the heat down to low. Simmer until reduced by half. Remove from heat.
Remove duck from water bath and pat dry. Season with Omnivore Salt to taste. Sear skin-side down in cast-iron again to render out the last bit of fat and to crisp up the skin so that it is a golden brown color.
Slice up the duck breast and serve with a drizzle of the fig and balsamic reduction.