anyone sous vide a whole duck?

poster

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. 

Ozzie_Isaac

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

Botch

Ozzie_Isaac 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!  

fishlessman

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

Ozzie_Isaac

Botch said:

Ozzie_Isaac 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.

JohnInCarolina

Ozzie_Isaac said:

Botch said:

Ozzie_Isaac 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!

poster

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.

poster

Ended up breaking the duck down. Legs went in for 30hrs at 155 and the breasts 2 hours at 134. Both were followed up with a good sear. Saved some of the fat for potatoes. I will do this again. I preferred the legs over the breasts

Ozzie_Isaac

poster said:

Ended up breaking the duck down. Legs went in for 30hrs at 155 and the breasts 2 hours at 134. Both were followed up with a good sear. Saved some of the fat for potatoes. I will do this again. I preferred the legs over the breasts

Whoa, why 30hrs for the legs at 155?  Seems like a bit much without a bunch of fat and connective tissue to break down.

poster

Followed this serious eats recipe, basically similar to a confit

https://www.seriouseats.com/sous-vide-duck-confit-recipe

GrateEggspectations

poster said:

Followed this serious eats recipe, basically similar to a confit

https://www.seriouseats.com/sous-vide-duck-confit-recipe

Very cool. I bought some duck from a reputable butcher that was closing up shop and did it confit (Kenji recipe as wel, I think). Was INCREDIBLE. Have four more seasoned and vac sealed, ready to go. 

So good and so rich.