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Sous Vide Duck

There is nothing worse than overcooking a nice piece of duck. Luckily, sous vide makes perfect duck easy to achieve. Not only is it simple to cook perfectly tender and moist duck consistently but you can also confit duck very easily.

Sous vide duck is great when used as a basis for traditional duck dishes. And of course it is great plain with a pan sauce made from the liquids in the bag or with some olive oil.

Duck breast is typically cooked medium-rare and we have found that 131°F / 55°C for 2 to 4 hours works great. For standard duck legs or thighs we suggest 131°F / 55°C to 139°F / 59.5°C for 2 to 4 hours.

If you are using the duck for shredding we have found cooking it to "Well" at 176°F / 80°C for 8 to 10 hours results in still moist, fall-apart shredding duck.

Making duck confit is also very easy with sous vide and after being cured is cooked at 167°F / 75°C for 10 to 20 hours with some duck fat in the pouch.

Sous Vide Duck Recipes and Articles

Sous Vide 5-Spice Duck Recipe

Placeholder 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.

Sous Vide Duck Breast and Cherry Salad Recipe

Placeholder 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.

How to Sous Vide Chicken, Turkey, Duck and Poultry

Placeholder 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.

Sous Vide Duck Recipe With Blackberry-Port Pudding

Placeholder 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.

Sous Vide Shredded Duck Legs with Sesame Noodles

Placeholder 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!

Sous Vide Duck

Placeholder 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 Duck Forum Topics

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