anyone sous vide a whole duck?

poster · September 2024

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 · September 2024

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 · September 2024

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 · September 2024

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 · September 2024

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 · September 2024

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 · October 2024

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 · January 6

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

Image: https://us.v-cdn.net/5017260/uploads/editor/vf/uyisqd14tsba.jpg

Ozzie_Isaac · January 6

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 · January 6

Followed this serious eats recipe, basically similar to a confit

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

GrateEggspectations · January 6

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.

anyone sous vide a whole duck?

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