Whole duck
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Sous vide spatchcock whole duck
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Pro-level cooking techniques made simple.
Ingredients for 0
Directions
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Step 1
Spatchcock, score skin and salt.
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Step 2
Keep salt covered duck in fridge overnight
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Step 3
Place in zip lock back and sous vide for 12 hours at 160F/65.6c
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Step 4
Pat dry, place on rack with drip tray underneath inside an oven.
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Step 5
Cook for 15-30 mins at 450F/230C or until skin is golden and crispy.