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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: 20,617
    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: 16,233
    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: 33,482
    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: 20,617
    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: 1,221
    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.