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Sous Vide 23
CHICKEN AND EGGS
BreastBreast
Rare 136ºF for 1 to 4 Hours (57.8ºC)
Medium / Typical
140ºF - 147ºF for 1 to 4 Hours (63.9ºC)
More Dry 140ºF - 147ºF for 4 to 12 Hours (63.9ºC)
Drumstick
Rare 140ºF for 90 to 120 Min (60.0ºC)
Ideal 148ºF - 156ºF for 2 to 5 Hours (64.4ºC)
For Shredding 160ºF - 170ºF for 8 to 12 Hours (71.1ºC)
EggsEggs
Over Easy 140ºF - 145ºF for 45 to 60 Min (60ºC)
Poached 142ºF for 45 to 60 Min (61.1ºC)
13 Minute 167ºF for 13 Min (75ºC)
Hard Boiled 155ºF for 45 to 60 Min (68.3ºC)
Pasteurized 135ºF for 75 Min (57.2ºC)
LegLeg
Rare 140ºF for 90 to 120 Min (60.0ºC)
Ideal 148ºF - 156ºF for 2 to 5 Hours (64.4ºC)
For Shredding 160ºF - 170ºF for 8 to 12 Hours (71.1ºC)
Sausage
White Meat 140ºF for 1 to 2 Hours (63.9ºC)
Mixed Meat 140ºF for 90 to 120 Min (60.0ºC)
Thigh
Rare 140ºF for 90 to 120 Min (60.0ºC)
Ideal 148ºF - 156ºF for 2 to 5 Hours (64.4ºC)
For Shredding 160ºF - 170ºF for 8 to 12 Hours (71.1ºC)
Whole Chicken
Rare 140ºF for 4 to 6 Hours (60.0ºC)
Typical 148ºF for 4 to 6 Hours (64.4ºC)
Larger 148ºF for 6 to 8 Hours (64.4ºC)
Butterflied 148ºF for 2 to 4 Hours (64.4ºC)
DUCK
Breast
Medium Rare 131ºF for 2 to 4 Hours (55.0ºC)
Medium 140ºF for 2 to 4 Hours (60.0ºC)
Drumstick
Medium Rare 131ºF for 3 to 6 Hours (55.0ºC)
Well 176ºF for 8 to 10 Hours (80.0ºC)
Confit
167ºF for 10 to 20 Hours (75.0ºC)
Foie Gras
Foie Gras 134ºF for 35 to 55 Min (56.7ºC)
Leg
Medium Rare 131ºF for 3 to 6 Hours (55.0ºC)
Well 176ºF for 8 to 10 Hours (80.0ºC)
Duck Confit 167ºF for 10 to 20 Hours (75.0ºC)
Sausage
Breast Meat 131ºF for 1 to 2 Hours (55.0ºC)
Mixed Meat 131ºF for 2 to 3 Hours (55.0ºC)
Thigh
Medium Rare 131ºF for 3 to 6 Hours (55.0ºC)
Well 176ºF for 8 to 10 Hours (80.0ºC)
Confit 167ºF for 10 to 20 Hours (75.0ºC)
Whole Duck
Medium Rare 131ºF for 3 to 6 Hours (55.0ºC)
Medium 140ºF for 3 to 6 Hours (60.0ºC)
Confit 167ºF for 10 to 20 Hours (75.0ºC)
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