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.