How To Cook Duck Tender Sous Vide
Duck Tender is is one of those magical cuts where you want to strike a balance between rendering fat and not overcooking the proteins. Because of this, it is strongly recommended that you cook duck tender somewhere between rare and medium. Sous Vide Recipes recommends 135ºF for a couple of hours to soften up the fat and keep the duck tender moist and delicious. Afterwards, crisp up the skin in hot pan, and enjoy!
Sous Vide Duck Tender Recipe/Time
The most simple way of preparing duck tender is to:
- Bring your sous vide setup up to the proper temperature (see chart below).
- Cut it into portions.
- Put the duck tender into individual bags, along with a cooking fat like butter or olive oil, as well as some salt
- Seal the bag and place it in the water bath for some time.
- Remove the bag from the water bath, and the duck tender from the bag
Sous Vide Duck Tender 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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