Whole duck
Sous vide spatchcock whole duck
Author
Nico Monterosso
Prep Time: 00:00
Recipe Time: 12:00
Temperature :
150.1F / 65.6C
Ingredients
Directions
- Spatchcock, score skin and salt.
- Keep salt covered duck in fridge overnight
- Place in zip lock back and sous vide for 12 hours at 160F/65.6c
- Pat dry, place on rack with drip tray underneath inside an oven.
- Cook for 15-30 mins at 450F/230C or until skin is golden and crispy.
Finishing Steps