Sous Vide Poultry Timings

Chicken Breast

66 degC    -  1 to 4 hours       -  Tender and juicy for cold chicken salad
60 degC    -  1.5 to 4 hours    - Very soft and juicy, serve hot
66 degC    -  1 to 4 hours       -  Juicy, tender, slightly stringy, served hot
71 degC    -  1 to 4 hours       - Traditional, juicy, firm and slightly stringy, served hot

The temperature range is from should be cooked time to maximum holding time before texture starts being affected.

* Assumed all fresh produce - longer minimum times are needed is frozen.

Duck Breast

54 degC    -  1.5 hours       -  Rare with a little chew
62 degC    -  1.5 hours       - Totally tender, less juicy
65 degC    -  1.5 hours       -  Much less juicy but yummy
70 degC    -  1.5 hours       - Cooked all the way through

The temperature range is from should be cooked time to maximum holding time before texture starts being affected.

* Assumed all fresh produce - longer minimum times are needed is frozen.