How To Cook Duck Tenderloin Sous Vide
Duck Tenderloin 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 tenderloin somewhere between rare and medium. Sous Vide Recipes recommends 135ºF for a couple of hours to soften up the fat and keep the duck tenderloin moist and delicious. Afterwards, crisp up the skin in hot pan, and enjoy!
Sous Vide Duck Tenderloin Recipe/Time
The most simple way of preparing duck tenderloin is to:
- Bring your sous vide setup up to the proper temperature (see chart below).
- Cut it into portions.
- Put the duck tenderloin 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 tenderloin from the bag
Sous Vide Duck Tenderloin 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
Sous Vide Duck TenderSous Vide Duck Breast
Sous Vide Duck Wing
Sous Vide Duck Flat Wing tip
Sous Vide Duck Wing Drumette