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My husband does amazing sous vide ducks! He cooks 3 for Thanksgiving and 3 for Christmas. After they come out, they are ready to eat and super tender, he just crisps the skin before serving - in a pan, under the broiler, etc. Rotisserie duck is also amazingly good.

Maybe desensitize wasn't the right word, and you are right, one wouldn't want to get so desensitized that they stop feeling empathy entirely. Sounds like you went into the other extreme, got super-sensitized. I had to go to therapy for some trauma and the therapist called it...

I find that it does get easier the more you do it, actually. Though that probably depends on your personality, or some critical mass of how many you must do before you reach the saturation point and get desensitized. I had really annoying drainage problems when I first tried cervical...