Sous Vide Time and Temperature Charts

Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Duck Breast

For tender cuts of duck like the breast, I normally cook them at 131°F (55°C) just enough to heat them through or sometimes pasteurize them. This normally takes 2 to 3 hours. For a better sear I like to chill it in an ice bath for 5 to 10 minutes so I can render the fat longer without overcooking it.

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Since duck is a bird that you normally would eat at a temperature besides well-done you don't necessarily have to pasteurize it. If you would traditionally feel comfortable eating it at a lower temperature, then you just need to heat it through to the temperature you prefer. Of course, with sous vide you can still pasteurize it at any temperature above 130°F (54.4°C) and that's usually what I do to be on the safe side.

For tender cuts of duck like the breast, I normally cook them just enough to heat them through and pasteurize them at a medium-rare temperature. This normally takes 2 to 3 hours for temperatures from 129°F to 135°F (53.8°C to 57.2°C). I tend to use 131°F (55°C) when I cook it. Going a little lower like this allows me to sear it longer on the skin side to reduce more of the fat.

For more information I highly recommend my guide on how to sous vide duck.

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What is the Best Sous Vide Breast Temperatures and Times?

Sous vide duck is amazing and always turns out perfect! I normally cook them at 131°F (55°C) just enough to heat them through or sometimes pasteurize them. This normally takes 2 to 3 hours.

Do you have experience cooking breast? Let us know your thoughts in the comments below!

Looking for more duck? Check out the sous vide duck time and temperatures for all the sous vide information you need.

What Are Some Sous Vide Duck Breast Recipes?

Here are several of the Duck Breast recipes that I recommend trying out.

Sous Vide Cassoulet Recipe

Sous Vide Cassoulet Recipe image According to local wisdom, a last-minute cassoulet is "catastrophic." Cassoulet should be cooked, then cooled, preferably overnight, then cooked and cooled again -- at least three times. Multiple slow simmering's allow the beans to absorb the rich flavors of the sausage and duck confit until they become velvety and plush while still maintaining their shape and integrity. This recipe is ideally made over the course of three to four days, so you'll need to plan ahead.

Sous Vide Duck Confit Recipe

Sous Vide Duck Confit Recipe image This classic and simple to make dish is an essential component in cassoulet. It's also incredibly versatile and can be used in anything from salads to stews and beyond.

Sous Vide Duck with Cherry Syrup Recipe

Sous Vide Duck with Cherry Syrup Recipe image In this recipe sous vide duck is paired with a rich cherry sauce and amazing mushroom bacon for a rich, sweet, and decadent dish.

Sous Vide Duck and Roasted Vegetable Bowl Recipe

Sous Vide Duck and Roasted Vegetable Bowl Recipe image This is a hearty but nutritious meal featuring rich duck, flavorful roasted vegetables and nutty farro, all topped off with a light mixture of orange juice and soy sauce. It's a meal I love to eat when the temperature starts dropping in fall, it warms me up and gets me ready to face the second half of the day.

Sous Vide 5-Spice Duck Recipe

Sous Vide 5-Spice Duck Recipe image This recipe calls for freshly toasted and ground spices which adds a lot more depth and character than using pre-ground spices. However, if you don't have the time or inclination to do this it is still excellent with prepared spices, or even a pre-mixed 5-spice Chinese powder with some extra fennel seeds added. Serve this with some roasted or stir fried vegetables in a grain bowl.

Sous Vide Duck Breast and Cherry Salad Recipe

Sous Vide Duck Breast and Cherry Salad Recipe image Duck and cherries are a classic pairing while the vinaigrette dressing helps cut the fattiness from the duck and adds sweetness from the cherries. I often serve this with a fresh baguette and a ricotta cheese spread to round out the full meal.

How to Sous Vide Chicken, Turkey, Duck and Poultry

How to Sous Vide Chicken, Turkey, Duck and Poultry image The next type of food I wanted to cover in the Exploring Sous Vide course is chicken, turkey, and other poultry. I think sous vide transforms chicken and turkey breasts more than just about any other type of meat. They turn out so much more moist and tender than their traditional counterparts, in large part because you can cook them at a lower temperature.

Sous Vide Duck Recipe With Blackberry-Port Pudding

Sous Vide Duck Recipe With Blackberry-Port Pudding image Duck is one of my favorite meats to eat. I love the combination of tender meat with rich, creamy fat. In this recipe I pair it with some grilled asparagus and a blackberry-port pudding made from an agar fluid gel.

Sous Vide Shredded Duck Legs with Sesame Noodles

Sous Vide Shredded Duck Legs with Sesame Noodles image What to serve your guests something a little different but exceptional for dinner? In this dish I topped sesame noodles with shredded duck legs because they can hold up to the strong flavors of the pasta. You can serve this entree either hot or cold. It's sure to be a hit!

Sous Vide Duck

Sous Vide Duck image I've only been cooking duck for a few years now as it was never something I ate growing up. My wife and her Mom love it though so I've been trying to get my technique down. One benefit is the more I experiment with it the more I enjoy it. Making sous vide duck is a good, hands off way to prepare great duck every time.

Sous Vide Breast Comments

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