Whole duck

Anova Culinary

Sous vide spatchcock whole duck

Author

Nico Monterosso

Prep Time: 00:00

Recipe Time: 12:00

Temperature : 150.1F / 65.6C

Ingredients

Directions

  1. Spatchcock, score skin and salt.
  2. Keep salt covered duck in fridge overnight
  3. Place in zip lock back and sous vide for 12 hours at 160F/65.6c
  4. Pat dry, place on rack with drip tray underneath inside an oven.
  5. Cook for 15-30 mins at 450F/230C or until skin is golden and crispy.

Finishing Steps