The missed duck from temperature guide

Patrick_Monnier_539972

Hi all,

I noticed that the duck is missed from the temperature guide.

So what about the duck ?

I found some information on the web, 1h30 at 134-135°F

Thanks for advice

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wolfiegirl

You didn't say which part of the duck....leg? Crown? At any rate, here is a very helpful sv cooking calculator that might answer your questions! Hope it helps.

https://www.sousvidetools.com/calculator

Oh, and if you haven't tried duck legs confit, I would sure consider giving it a try. SPECTACULAR!

#duck

Manfred__101170

It depends.., if you use a whole duck, part or even debone the duck as whole or parts of it. I go with 57.5° C and adjust the time to my needs.

whole duck: 240in. minimum*

parts: 90 - 120 min*

deboned: 90 min*

At 57.5° you can't do anything wrong if you prolong the time.

* Provide you use vacuum seal

Patrick_Monnier_539972

At first for breast.

But very interested to try duck legs confit ! That sounds tasty 😋

Thanks