Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

anyone sous vide a whole duck?

Does any one know how long and what temp is good for a whole domestic duck? I'm getting all kinds of wildly different numbers from the net. I realize a duck is best cooked in parts, but I want to keep things simple and just do the whole thing. I like the option of doing it a few days prior for camping trips so all I have to do is crisp up the skin by deep frying at the lake. I believe (what I was told by our waiter) this is the way The Purple Pig in Chicago does theirs (it was fantastic). I usually have a fryer handy while camping, so this is another reason why I am leaning towards this method. 

Comments

  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,476
    edited September 30
    I very rarely use any Sous Vide time/temps off random websites (I have learned many folks don’t understand what is going on with a Sous Vide cook).  I stick to Kenji Lopez-Alt, Guga, and the man, the myth, the legend. Douglas Baldwin.

    Here is the Sous Vide Bible, and I guarantee you can sus out the answer here, it is dense but very very good info:

    https://douglasbaldwin.com/sous-vide.html

    Maybe your purpose in life is only to serve as an example for others? - LPL


  • Botch
    Botch Posts: 16,196
    Here is the Sous Vide Bible, and I guarantee you can sus out the answer here, it is dense but very very good info:

    https://douglasbaldwin.com/sous-vide.html
    That's quite a resource, Thanks!  
    ___________

    "When small men begin to cast big shadows, it means that the sun is about to set."

    - Lin Yutang


  • fishlessman
    fishlessman Posts: 33,384
    i think i would at least spatch it or split it in half for an easier sear. no idea at times in the vide, i usually low and slow duck til crispy. the big thing about store bought duck is buy 3 times what you think you need to serve
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,476
    edited September 30
    Botch said:
    Here is the Sous Vide Bible, and I guarantee you can sus out the answer here, it is dense but very very good info:

    https://douglasbaldwin.com/sous-vide.html
    That's quite a resource, Thanks!  
    It is a pretty interesting read.  So much detail, explanation an maths behind it.  Completely changed my cooking methodology for most things, even non-Sous vide items.  Changed my view of risk too.  No more magic/myth behind it.

    Maybe your purpose in life is only to serve as an example for others? - LPL


  • Botch said:
    Here is the Sous Vide Bible, and I guarantee you can sus out the answer here, it is dense but very very good info:

    https://douglasbaldwin.com/sous-vide.html
    That's quite a resource, Thanks!  
    It is a pretty interesting read.  So much detail, explanation an maths behind it.  Completely changed my cooking methodology for most things, even non-Sous vide items.  Changed my view of risk too.  No more magic/myth behind it.
    Math FTW!
    "I've made a note never to piss you two off." - Stike
  • poster
    poster Posts: 1,218
    Thanks for the info. I will probably cut in half as suggested. I do not like the idea of that big air cavity.
    I will try going on the hot side to be safe and see how it goes from there.