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Roasting a moulard duck?

Hassouni

By Hassouni
in Cooking

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gfweb

gfweb

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On 12/21/2020 at 7:58 AM, weinoo said:

Unless you're confit-ing legs, I see no reason to sous vide duck. 

And this might just be me (and a lot of other people I know who eat duck), but rare (often too-rare) duck breast sucks.

 

I'm happy to SV a duck breast to avoid the too-rare breast issue. 138F followed by a good fat searing is foolproof.

And complete agreement on SV leg confit.

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