can anyone give me advice on a good temperature and time to sous vide duck breast or whole duck?
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> Weber Genesis EP-330
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> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
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When I make duck confit (thigh and leg) using SV, I let it simmer for 12 hours at 170F ... then sear very hot and very quickly. Confit is supposed to be pretty much fall-off-the-bone tender so you might want to reduce the time (maybe to 8 hours?) unless that's what you're looking for.
Ready for SV:
On the plate:
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Club Member
- Sep 2015
- 8034
- Colorado
-
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks IR-GUN-S
> Anova sous vide circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
Originally posted by Georgia rookie 903 View PostAny particular seasoning for the duck?
Duck Leg or Chicken Thigh Confit – Sous Vide
Ingredients for 2- 2 whole duck legs or 2 large bone-in chicken thighs (with skin)
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- kosher salt – for brining
- 1 tablespoon whole black peppercorns
- Approximately 2 TBSP duck fat
- 2 bay leaves
- Day 1 – Thaw in refrigerator for 24 hours
- Day 2 – Brine for 24 hours then rinse, season, bag, and refrigerate
- Day 3 – Sous Vide for 8 (chicken) or 12 (duck) hours then refrigerate
- Day 4 – Reheat (grill or oven) then sear on the grill or in a skillet
Step 1
Rub the legs/thighs with rosemary, 2 sprigs of thyme (both stripped), and peppercorns … then sprinkle with salt (like salting it at the table). Cover and refrigerate for 24 hours. Note: Be careful not to over salt.
Step 2
Set the sous vide circulator to 170°F (76°C) and allow to come up to temperature.
Step 3
Remove legs/thighs from the refrigerator, rinse thoroughly, and pat dry with paper towels. Place 2 legs/thighs, duck fat, 2 thyme sprigs, and 2 bay leaves in each large zipper lock or vacuum seal bag. Seal using the water immersion technique or using a vacuum sealer on the moist setting.
Step 4
Place the bag in the water bath and for duck, set the timer for 12 hours. [For chicken, set the timer for 8 hours.] Cover the water bath with plastic wrap or foil to minimize water evaporation. Add hot water as needed to keep the meat submerged.
Finishing Steps
Step 1
When the timer goes off, remove the bag from the water bath. If serving immediately, remove the legs/thighs from the bag and season as needed with salt and pepper. Otherwise, leave the duck or chicken sealed in the bag, quickly chill in an ice water bath (1 hr.), then refrigerate for up to two weeks.
Step 2
If refrigerated, reheat the legs/thighs on the grill (or in the oven), over a drip pan, indirect at 250°F to an IT of 140°F (approx. 1.5 hrs.). Brown skin side down on the gas grill sear station (flipping occasionally) until crispy (approx. 12 min.). Alternatively, place in a non-stick or CI skillet over medium-high heat, skin side down, and cook until well-browned, about 5 minutes.
[NOTE: Do not reheat SV because the meat is likely to fall apart on the grill when searing.]Last edited by MBMorgan; May 31, 2019, 05:09 PM.
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Club Member
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- Beautiful Downtown Berwyn
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Grill: Grilla Original / Weber Genesis EP-330 / OK Joe Bronco Drum
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You will not want to do the breast as confit. You want to treat that more like steak. Like 130-135 for 45min to maybe 4 hours at a maximum. Shock, Score the skin, sear the living hell out of it to crisp the skin and render some of the fat out. Maybe a bit of sear on the lean side, depending on how you're gonna serve and how it looks. I wouldn't, but mileage varies.
I wouldnt do a whole duck. If I got a whole duck, I'd do the breasts like this and confit the rest.
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