Ooooh, that sounds great!

I noticed I had some very concentrated, flavorful beef gelatin that rendered out of some 80/20 el-cheap-o hamburger I got at TJ's. It's powerfully beefy. I'm going to save it!

I think maybe the advantage here is that the flavors and volatile oils and stuff aren't dissipating into steam or being destroyed by excess heat.

I think there is an advantage in not overcooking too. But it seems to shine in some areas more than others. For instance, the steaks I did were magnificent. The pork roast wasn't that much better than oven cooked really.

I keep hearing about sous vide duck confit...

And thanks for mentioning herbs de Provence, I need to get some!