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anyone sous vide a whole duck?
poster
Posts: 1,212
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
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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
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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___________So the same people that think humans have no effect on climate change, now are convinced they control the weather?
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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 maineyou can lead a fish to water but you can not make him drink it -
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.htmlMaybe your purpose in life is only to serve as an example for others? - LPL
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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"I've made a note never to piss you two off." - Stike -
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.
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