- Aug 1, 2006
Duck is purple when raw. You really need to cook the living life out of it, to make it go brown. Something like 70c or thereabouts. 70c is how high you'd take legs and thighs, to make the meat come off the bone.^What temp would lose the red.
Couldn't eat that, to me red meat is not cooked
Was in a restaurant once and a friend asked for the duck well done and not red. Was served, red raw....
Happy to inspire you. Sous vide is quite interesting. Once you get really into it you can alter the temperatures very slightly and really change the texture of the meat or fish. It's really worth doing your own research into it.You're getting me convinced. I got a deep fryer for Christmas that would probably work well for this purpose. Once I've got the money for it it's definitely something I want to try