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