Duck breast – dry brine 48 hours, sous vide 130°/2hr
Duck breast – dry brine 48 hours, sous vide 130°/2hr
by IndividualPart3831
3 Comments
Toonces_Lives
Looks gorgeous!
Typical_Platypus9163
First duck breast I’ve notice here in a while, looks nice! I’ve never had duck breast but it always looks amazing. Part of the issue is my wife had pet ducks as a kid, so I fear the “I can’t believe you’re eating Daffy and Quackers” judgment.
Question though, aside from personal preference, is 130F a bit low for poultry? I’m accustomed to seeing chicken and turkey breasts done to 140F and they look juicy and amazing. How is it safe that duck breast can go at medium-rare, food safety-wise?
I know chicken processing is a filthy process, and that’s why we’re so careful with it, and turkey is similar, I imagine. Part of the reason why beef can be done raw (carpaccio, tartare, etc) is because that meat comes from huge primal cuts that are nowhere physically near the “dirty part” of cleaning the carcass during butchering, right? But if ducks aren’t much bigger than chickens, and they’re smaller than turkeys, don’t they have the same issues as these other poultry?
3 Comments
Looks gorgeous!
First duck breast I’ve notice here in a while, looks nice! I’ve never had duck breast but it always looks amazing. Part of the issue is my wife had pet ducks as a kid, so I fear the “I can’t believe you’re eating Daffy and Quackers” judgment.
Question though, aside from personal preference, is 130F a bit low for poultry? I’m accustomed to seeing chicken and turkey breasts done to 140F and they look juicy and amazing. How is it safe that duck breast can go at medium-rare, food safety-wise?
I know chicken processing is a filthy process, and that’s why we’re so careful with it, and turkey is similar, I imagine. Part of the reason why beef can be done raw (carpaccio, tartare, etc) is because that meat comes from huge primal cuts that are nowhere physically near the “dirty part” of cleaning the carcass during butchering, right? But if ducks aren’t much bigger than chickens, and they’re smaller than turkeys, don’t they have the same issues as these other poultry?
Damn that’s a beaut. Nicely done!