Go to the Recipe: Small Game Birds
hi chef, just wondering if it safe to eat the bird rare? and how long it have to be to hold the temperature when it reach core temperature of 54 celcius.
thank's
Pheasants have that “more like chicken than duck” meat. I’m wondering about the sweet spot in terms of doneness. It is a fairly lean bird and even sous vide I’m worried about it being dry if overcooked. If undercooked I’m also concerned about that off putting texture like it should have been cooked longer. In any case, was wondering about how you would cook pheasant breast sous vide. Time and temp wise. The legs, I’ve confied so that’s a non issue for me. Thanks.
Hello Robert, Follow the guide for Duck breast in the Joule app. Type Duck breast into the search and choose breast on the slim guide. Select fresh and then your thickness. For 1-inch thick at 54°C it will cook for 1 hour.
