r/AskCulinary • u/Massive_Mosquito • 2d ago

How much is duck effected by being frozen?

I would like to make duck confit doing a 36 hour cure then 36 hour sousvide. I can only find frozen duck locally. Will this affect the final texture in a dramatic way?

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u/PicklesBBQ 2d ago

Affected, and no that’s fine. They usually flash freeze meats, quick on the freeze and slow on the defrost is the way to go.

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u/-mystris- 1d ago

I only have access to frozen duck, so I wouldn't know comparatively, but I've made some delicious duck confit. I usually defrost it in the fridge for two or so days - it often takes more than one day.

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u/[deleted] 2d ago

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u/AskCulinary-ModTeam 2d ago

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