Sous Vide
Just some general times and temperatures. And adding some miss-spellings too so you can easily search for it 🙂 (suvee, sousvide, suve)
Duck
| Temp and Time | Texture of the Duck Legs |
|---|---|
| 150°F (65.5°C) for 16 to 24 hours | Very juicy and slightly firm meat |
| 158°F (70°C) for 16 to 20 hours | Rich, juicy, tender meat that pulls away from the bone easily |
| 170°F (76.7°C) for 10 to 18 hours | Rich, delicate meat. Meltingly tender and juicy. Falls off the bone easily |
| 175°F (79.5°C) for 10 to 18 hours | Rich, delicate meat. Meltingly tender. Slightly dry (no juices). Falls off the bone when touched |
