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duck eggs

bbpin128

I know in the modernist cuisine cookbooks there is a chart defining the temperature and end result of a sous vide chicken egg. I just started as a sous at an Asian restaurant and we get in a lot of duck eggs. Anyone work with sous vide duck eggs? If so any one know about temps that work well to get an onsen style duck egg?

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bbpin128

Awesome thanks chefs

grant

Use the same time/temps as chicken. The duck eggs are usually a little firmer, but only marginally.

michaelnatkin

I don't know the temps, but @Ben Johnson was just telling me today that SV duck eggs are nice because the two textures of white separate cleanly, giving you a pretty shape.

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