Sous Vide Duck Oyster

How To Cook Duck Oyster Sous Vide

While Duck Oyster is can be served a number of different ways, it generally fares well at higher temperatures. The best preparation for duck oyster is to make duck oyster confit. Confit is a simple technique where you cure the duck oyster in a combination of salt, thyme, garlic and spices like cloves, allspice, peppercorn and bay leaves. After 24 hours, the duck oyster is rinsed off and then cooked in its own fat. Afterwards, the duck oyster can be crisped up in an oven or a pan, or stored in the refrigerator for up to one month. Sous vide is ideal for duck oyster because you can use less fat which is both efficient (e.g. you'll have more duck fat to do other things with) and less messy.

Sous Vide Duck Oyster Recipe/Time

The most simple way of preparing duck oyster is to:

  1. Bring your sous vide setup up to the proper temperature (see chart below).
  2. Cut it into portions.
  3. Put the duck oyster into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
  4. Seal the bag and place it in the water bath for some time.
  5. Remove the bag from the water bath, and the duck oyster from the bag

Sous Vide Duck Oyster Temperature Chart

Rare:125-130°F
Medium Rare:131-139°F
Medium:140-149°F
Medium Well:150-155°F
Well:156+°F

Similar Cuts

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Sous Vide Duck Leg Quarter
Sous Vide Duck Leg
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