Sous Vide Duck Tail

How To Cook Duck Tail Sous Vide

While Duck Tail is can be served a number of different ways, it generally fares well at higher temperatures. The best preparation for duck tail is to make duck tail confit. Confit is a simple technique where you cure the duck tail in a combination of salt, thyme, garlic and spices like cloves, allspice, peppercorn and bay leaves. After 24 hours, the duck tail is rinsed off and then cooked in its own fat. Afterwards, the duck tail 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 tail 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 Tail Recipe/Time

The most simple way of preparing duck tail 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 tail 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 tail from the bag

Sous Vide Duck Tail Temperature Chart

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

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Sous Vide Duck Thigh
Sous Vide Duck Leg
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