Beginning Sous Vide by Jason Logsdon

Author:Jason Logsdon
Language: eng
Format: epub
Tags: Cooking
Publisher: Jason Logsdon
Published: 2012-10-28T04:00:00+00:00

Basic Process

Cooking duck sous vide is very easy to do. It helps if the duck is no longer whole, as the smaller pieces will heat more quickly and evenly.

Preheat your sous vide machine to the temperature desired, we recommend 131ºF for most preparations but if you are using it for shredding or confit then a higher temperature is ideal.

Seal the meat in a sous vide pouch with salt and pepper and other spices such as rosemary, sage, thyme, butter, or any other seasonings you like with duck. Then place it into the water bath for the indicated cooking time.

Once it's fully cooked remove it from the pouch and pat dry. At this point you can sear the meat in a hot skillet to add a nice crust to it or you can slice it and serve as is. You can also make a great gravy or pan sauce from the liquids in the bag.

Duck skin that was in the pouch will not become crispy when cooked due to the moisture present in sous vide cooking. The best solution is to take it off of the bird before cooking the meat sous vide.

As you get close to serving time, you can manually crisp the duck skin. There are many methods that work, using a hot skillet with a little oil is normally quick and effective. You can also brown it on a baking sheet in the oven set to 375ºF but make sure you use one with raised edges to prevent fat from falling into the oven.

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