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What Would You Like to Sous Vide?
How to Sous Vide Duck Drumstick
Duck drumsticks become tender after 3 to 6 hours of cooking at 131ºF (55°C). If you are going to confit them then 10 to 20 hours at 167ºF (75°C) is great.
Duck drumsticks become tender after 3 to 6 hours of cooking at 131ºF. If you are going to confit them then 10 to 20 hours at 167ºF is best. Here is a good article about making duck confit at home.
Due to the moisture present in sous vide cooking any skin that was in the pouch will not become crispy. The best solution to this is to take it off of the bird before cooking the meat sous vide and then before serving crisp it in a 375ºF oven.
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Sous Vide Drumstick Temperatures and Times
131ºF for 3 to 6 Hours (55.0ºC)
176ºF for 8 to 10 Hours (80.0ºC)
167ºF for 10 to 20 Hours (75.0ºC)
Do you have experience cooking drumstick? Let us know your thoughts in the comments below!
This is a hearty but nutritious meal featuring rich duck, flavorful roasted vegetables and nutty farro, all topped off with a light mixture of orange juice and soy sauce. It's a meal I love to eat when the temperature starts dropping in fall, it warms me up and gets me ready to face the second half of the day.
This recipe calls for freshly toasted and ground spices which adds a lot more depth and character than using pre-ground spices. However, if you don't have the time or inclination to do this it is still excellent with prepared spices, or even a pre-mixed 5-spice Chinese powder with some extra fennel seeds added. Serve this with some roasted or stir fried vegetables in a grain bowl.
Duck and cherries are a classic pairing while the vinaigrette dressing helps cut the fattiness from the duck and adds sweetness from the cherries. I often serve this with a fresh baguette and a ricotta cheese spread to round out the full meal.
The next type of food I wanted to cover in the Exploring Sous Vide course is chicken, turkey, and other poultry. I think sous vide transforms chicken and turkey breasts more than just about any other type of meat. They turn out so much more moist and tender than their traditional counterparts, in large part because you can cook them at a lower temperature.
Duck is one of my favorite meats to eat. I love the combination of tender meat with rich, creamy fat. In this recipe I pair it with some grilled asparagus and a blackberry-port pudding made from an agar fluid gel.
What to serve your guests something a little different but exceptional for dinner? In this dish I topped sesame noodles with shredded duck legs because they can hold up to the strong flavors of the pasta. You can serve this entree either hot or cold. It's sure to be a hit!
I've only been cooking duck for a few years now as it was never something I ate growing up. My wife and her Mom love it though so I've been trying to get my technique down. One benefit is the more I experiment with it the more I enjoy it. Making sous vide duck is a good, hands off way to prepare great duck every time.
Sous Vide Drumstick Comments
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