My name is Jerome

Using Joule since 2019.

My last cook was a whole duck, separated between breast and legs. 132 F for the magret and 3 hrs. Not as tender as I wanted.

Legs were 24 hrs at 145. Better but not falling of the bone.

This needs more work.

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Comments

fisher23

Time = tenderness, more time.

tshewman

Breasts, consider brine or dry cure and cook longer if at 132F (e.g closer to 8 hrs). Legs, consider dry cure, rinse and cook in duck fat, 48hrs, 65C. Have done it many times, very tender, borderline fragile (if thinking about presentation).

Depending on the cure, you can pull the leg meat, use in soups, stuffing etc etc.

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