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

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