Оценка 3,9 (768) · 2 ч Seal in a bag with the olive oil and thyme, and cook at 135 °F (57 °C) for 2 hours.

For tender cuts of duck like the breast, I normally cook them at 131°F (55°C) just enough to heat them through or sometimes pasteurize them.

22 февр. 2023 г. · Submerge in preheated water bath, set to 58°C for 90mins. Remove from water bath and chill on ice in the bag till completely cool. To reheat: ...

Оценка 4,9 (31) · 2 ч 25 мин 24 янв. 2023 г. · Ingredients · Fill a large Dutch oven about 2/3 full with water and place over medium heat; heat to 135 degrees F (57 degrees C). · Place the ...

Оценка 5,0 (62) · 2 ч 20 мин Preheat sous vide bath to 57°C / 135°F. Place into the bath and cook 1 hr 45 min -2 hours (rare to medium rare). Step 4. Heat a cast iron pan or ...

Оценка 5,0 (3) · 36 ч 10 мин Temperature and Timing for Sous Vide Duck Confit · 140°F (60°C) for 20 to 40 hours, Firm texture across the time spectrum, more like roast duck. · 155°F (68°C) ... Confit Primer · Temperature and Timing for...

27 сент. 2022 г. · 57.2°C/135°F for 1 hour ... This breast was tender and juicy, less chewy than the 55°C/131°F, you can cut it with a fork, and was my personal ...

Sous Vide Duck Leg ... Duck leg become tender after 3 to 6 hours of cooking at 131ºF (55°C). If you are going to confit them then 10 to 20 hours at 167ºF (75°C) ...

Decadently succulent duck breast cooked sous vide and quickly seared for a crisp crust. 15 mins Prep Time 105 mins Cook Time 2 hrs Total Time