Duck ~ Sous Vide Guide


Duck cuts can generally be classified into two types: tender or tough. For the most part, breast meat should be cooked at low temperatures, while the legs should be cooked at a higher temperature.

Tougher Duck Cuts

Duck Tail
Duck Leg Quarter
Duck Breast Quarter
Duck Leg
Duck Drumstick
Duck Thigh
Duck Oyster

Tender Duck Cuts

Duck Breast
Duck Tender
Duck Tenderloin
Duck Wing
Duck Wing tip
Duck Flat Wing tip
Duck Wing Drumette
Bookmark this page