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.
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.
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