Sous Vide Duck Confit | Serious Eats

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Want to make restaurant-quality duck confit at home? Feel like impressing your friends with something fancy made from scratch? Recently got your hands on an immersion circulator (or sous vide machine, whatever you want to call it) and need some projects to practice? Daniel Gritzer's got a recipe for you! It's easy sous vide duck confit, and it's truly exceptional. Imagine: duck confit that you can make right now, with nothing more than duck legs and seasoning. Duck confit that's silkier and more tender than any you've ever tasted.
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Serious Eats is a leading resource for all things food and drink: meticulously tested recipes that really work; in-depth, science-based explanations of cooking techniques; detailed reviews of cooking equipment; and guides to ingredients, dishes, and cuisines. We bring a democratic yet scientific approach to cooking the best dishes, busting food myths, and delivering strong opinions on what you should eat next, where, when, and why.

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29 сен 2024

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Комментарии : 273

@alexandreserainshuvaloff6640 3 года назад

This is wonderful ! I might have an observation about meat side of the legs. In the oven, I am afraid that they a bit too much dry. Some solutions exist avoiding this dryness.

@EdgarAlejandre-lr4rm Год назад

Only used about 6 times so far but food turning out great. ru-vid.comUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.

@wardiya3arbiya 21 день назад

This one is nice. I will have fun today.

@sophien5416 4 года назад

Looks delicious! But I freaked when he put that hot tray on the countertop like that - Gah!

@convincedquaker 3 года назад

Likely quartzite

@Michaelkaydee 2 года назад

I'd say this is an alternative roast duck recipe... Does it come out as well as the traditional confit? 🤔 ... wouldn't curing before sous vide make a difference in cooking time? 24 hours then an 8 hour cook?

@bigboldbicycle 2 года назад

I thought the same. Curing the legs is an important part of duck confit, not doing that means this is literally a different dish, albeit still good looking dish.

@avam6835 3 года назад

I didn’t expect that intro line

@Gingercooksnyc 2 года назад

gingercooksnyc How long to leave on the oven for ? And should the internal temp should be 170 degrees ?

@NielsSanders 4 года назад

Please tell me the time it has to bake in the oven. You mention the oven-temperature (450 F), but I don't hear you say for how long. Thanks!

@saveroomfor 4 года назад

temp them with a thermo and im guessing it should be up to 165, same as chicken. safety first!!!

@chipblock2854 3 года назад

Once you have cooked fries in duck fat you will never eat fries cooked in any other oil ever again. Duck fat is also good poured in a roasting pan with various cut up vegetables and roasted in the oven.

@alexxander966 5 лет назад

Oh man I want to try this so badddd but I don’t own a sous vide ):

@NipponStiqqyPaint 5 лет назад

Just use your bathtub and a rubiks cube

@jko8888 5 лет назад

Do you own a cooler? Or a styrofoam box? You can still cook sous vide, but you'll have to pay attention to the water temp once in a while.

@gram40 5 лет назад

@@jko8888 You can do that for short cooks, but you really don't want to be messing about with poultry for 36 hours using a cooler and topping it up, botulism is a very real risk.

@jko8888 5 лет назад

@@gram40 Agreed.

@jimmychang52 5 лет назад

That’s a wobbly ass cutting board! Where do I get one?! Love it!

@videonmode8649 3 года назад

Wait, what was that hypothetical again?

@christenzis6237 Месяц назад

Who the hell would kill fifty ducks and not know why, Daniel Gritzer?! That's psychotic.

@luandyelam6097 5 лет назад

How can someone get duck fat from 1 whole duck? I dont know how some people manage to confit using duck fat

@bunsomite 3 года назад

You save duck fat over time.. or just buy some to jump start your stock

@ivonav3751 3 года назад

If you get a whole duck and cut it up into pieces, you can get a decent amount of fat just by roasting the carcasses and extra bits of skin (plus I can never resist the resulting duck cracklings!). Also, BJ's (here, at least) sells a rather crappy brand of duck which renders a ridiculous amount of fat. Bought one once, and was really disappointed with the amount of actual meat in it, but I did get almost 3 cups of duck fat out of it between cooking the legs, breast, and carcass individually for different purposes.

@MrLevrevod 3 года назад

1:37 too much salt . . . or is it face powder ))

@tibokngdibdib 5 лет назад

aren’t you supposed to remove salt, etc before immersing in the bath? 😊👍🍺🤜🤛🍻🦞🌶🥦👍🥩🦀🥚🌈

@siegeism 4 года назад

That's what I thought - rinse the salt off first.

@DWRead-ms8wi 5 лет назад

"The perfect combination of temperature and time...is 155℉ water bath and a 36-hour cooking time." In what ways does it come out differently when cooked at 170℉ for 8 hours?

@theanees911 5 лет назад

D.W. Read so while I can’t speak for duck, I do have some experience playing with those variables on beef. A longer hotter cook results in more shreddable pull apart texture. Whereas the faster cooler cook results in a dish that keeps its shape but is still quite moist.

@jko8888 5 лет назад

They explain the different test results in depth in the article. Look it up on the Serious Eats website.

@wwoods66 5 лет назад

@@theanees911 -- You said it backwards. The higher temp cook is for less time, while the cooler takes longer.

@redbone7040 5 лет назад

What about the rest of the duck ?

@jojolikescocoa1 5 лет назад

feel like the partition in the bath created by the bag placement definitely caused heat trapping on one side. definitely have some doubts on the cook.

@thefringthing 5 лет назад

I wondered what the cost in electricity is for this recipe. Here's what I found: Typical sous vide machine power: 0.85kW Typical electricity cost (varies by location, time of day): $0.07/kWh (in USD) 0.85kW * 36h * $0.07/kWh = $2.14

@Felix-sg8vo 5 лет назад

What? In Germany the average kWh costs about 0,30 cents which are about 0,34 dollars

@thefringthing 5 лет назад

@@Felix-sg8vo Sounds like electricity is expensive in Germany. I used the average price from my part of Canada.

@davecoulter2015 5 лет назад

The ChefSteps Joule, which is what Dan uses, actually draws 1,100W of power, however once the water is up to temperature it will be using a fraction of that capacity to keep the water at the correct temp. Especially if you limit heat loss through evaporation by covering the top.

@breezeaire 10 месяцев назад

A sous vide device is not going to run every single second of your cook. On average you're barely going to spend a quarter for this long cook.

@davidthomas6094 5 лет назад

I see the convenience and elegance, but having a machine that uses 1100 watts of power running for 36 hours is kind of daunting. That's like running a microwave for 36 hours. (It will cost $5-6 in electricity, but your environmental concern is probably more decisive.) I do appreciate you linking to the machine, though, because I've been curious about sous vide for years. I've made duck confit the traditional way, and it's costly and time consuming.

@lionelhutz4046 5 лет назад

It only uses 1100W when heating the water bath to the target temperature, the rest of the cooking is significantly lower power.

@davidthomas6094 5 лет назад

@@lionelhutz4046 Makes sense, Thanks. I actually have a Japanese water boiler that holds water at various tea/coffee temperatures 24/7, but it's well insulated and very efficient. For energy, I wonder if it would work well to loosely cover the sous vide device.

@bunsomite 3 года назад

I usually insulate my water vessels if I sous vide for long periods of time. With a cooler or even aluminum foil with a lid.

@chriscr21 5 лет назад

Cool, you Sous Vide Duck Legs, but it isn't Confit, so how about next time; you leave Confit out of the title man ... But other than that, great video ...

@FredBTs 5 лет назад

You are being a bit nit picky I think. The video shows a cheaper easier way to duplicate the end result of duck confit.

@chriscr21 5 лет назад

@@FredBTs it isn't Confit, which is why I made the suggestion to alter the title ... As a Chef I find it troubling when people misuse names like that. Nit picky hahahahaha That is like considering imitation Crab a good replacement for real crab .. *puke*

@FredBTs 5 лет назад

Crawdaddy I get your point but if the end result is very close in texture and flavor this is a fantastic short cut. Obviously saying imitation crab is a good replacement for real crab is ridiculous because one is revolting and the other delicious so not a fair comparison.

@FredBTs 5 лет назад

Should it be “Looks and tastes like Duck Confit”?

@chriscr21 5 лет назад

@@FredBTs Looks and tastes like it hahaha Nice, but it still isn't man... I didn't say it was bad, other than naming it that. Sorry but I do Confit all the time for clients, and while I sous Vide things, duck included, I try to keep my naming in check.

@SnoopySmurf 4 года назад

I put a butter knife at the bottom of the bag to weigh it down and inhibit movement.

@Mickmickster 3 года назад

Thank you Paul Rudd for this recipe. Made it once, making it again. Came out amazing.

@foxfire1112 3 года назад

I'm certain that restaurants use this method because it's just as good

@Mickmickster 3 года назад

@@foxfire1112 yeah it really is. Just prep the day before, toss the duck in the sous vide, and boom. Also, I find 24-26 hours works well and I use the broiler instead of a hot oven, just don’t put the duck too close to the flame.

@Snowfreak71 5 лет назад

Question, thinking if it would be an idea to add some duck fat that one could have at hand in the bags? Not so much fat that normal method would work, but if I have a little in my kitchen

@adamg.manning6088 5 лет назад

Having had a sous vide tool for three years, I can assure anyone that this recipe/ technique alone is worth the investment. We buy reduced-price duck legs when on offer, season them, vac and then freeze them. Then we can cook as per the recipe straight from frozen. I add more duck fat because the legs in Britain aren’t very fatty, but over all, I don’t change the recipe. It’s a game changer.

@misoup1 5 лет назад

Do you also do 155 degF for 36 hours?

@adamg.manning6088 5 лет назад

misoup1 Anywhere between 24 and 36 is fine for me. My legs aren’t as big as those in this video, so 24 is okay, but I typically get 30 hours.

@luandyelam6097 5 лет назад

Is it safe to leave it alone while we sleep, at work, basically when we're not around the house for a long period of time? I'm sorry I'm way behind this method, and just came out of my cave recently

@misoup1 5 лет назад

It's no more dangerous than having other electrical appliances like a fridge on while you're gone. Sous vide machines use electric heating elements, not combustible gases. It also doesn't reach extremely high temperatures where things start to smoke or catch fire spontaneously.

@adamg.manning6088 5 лет назад

Luandy Elam Yo. As mentioned above, there are plenty of other things in your home to be worried about. If you’ve any other electrical kitchen appliances introduced in the last 50 years in your house, on a very minor level you are already taking some sort of risk. Speaking without a facetious tone for a second, a sous vide tool only heats when the water drops below temperature. I’m not an engineer, but with that in mind, I’d say that this tool is not like leaving a kettle on solidly for two days.

@HeadbangersKitchen 5 лет назад

Best part is the tasting!!!

@user-zy3wg5ib5f 4 года назад

Mine took 12 hours and the duck was amazingly soft and tender. Thanks

@peterlustig4500 2 года назад

how long did you sour vide? :)

@Aps31723 Год назад

Agreed

@savedfaves 3 года назад

Confit du canard is one of the most fantastic dishes in the world. I no longer do turkey for myself at Xmas. I instead buy confit. Thankfully Lidl or Aldi, I forget which one, have amazing confit ready to go.

@gus473 5 лет назад

😋 Oh my goodness! Next time we have ducks on hand...! 😎

@rickl2834 4 года назад

How long do you bake them at 450 degrees?

@UlfMTG 5 лет назад

STOP THE MADNESS AND USE CELSIUS

@karstencollins6966 5 лет назад

STOP THE MADNESS AND USE GOOGLE YOU CLOWN

@ch1maera087 5 лет назад

@@karstencollins6966 STOP THE MADNESS AND BE LIKE THE REST OF THE WORLD AMERICANS

@francoiscote4461 2 года назад

Stop the ignorance and learn new stuff.

@Dougerro Год назад

Farenheit sucks

@fredalwatkins4506 9 месяцев назад

@oniichan1123 5 лет назад

I'm salivating so much man.

@adsal100 2 года назад

36 hours for 2 small duck legs. Makes no sense to me. I sous vide a 3 kg rolled pork for 12 hours. Which was perfect. ( then smoked it) So I don’t see the benefit or necessity to cook these for such a long time.

@joshuawells5953 Год назад

Dude has $30,000 worth of appliances that I could see and he's using an old cutting board that looks like he found it in an old barn. I'm confused.

@mayamachine 3 года назад

This is a extremely bad environmentally,. So much plastic. I know both methods well.. I had an entire sous-vide only kitchen at one time. It's only fat now, reliable, reusable, edible, renewable non toxic.. nearly free. Confit everything!

@DarkerEmpathy 3 года назад

FYI You can get reusable silicone bags for sous vide...

@sullivanspapa1505 Год назад

Serious Eats: as an otherwise authoritative YT influencer is “slaughtering 50 ducks” the best this nitwit can ginny up for an intro!

@rasm007d 5 лет назад

From my testing iv'e found that letting the legs rest in the fridge for AT LEAST 12 hours before finishing will yield a result that is at least twice as good. (

@dloh007 4 года назад

rest after or before sous vide?

@oh0stv 4 года назад

@@dloh007 well he said "before finishing" so i guess its after sous vide...

@PappyB52 3 года назад

Approx. how long do you need to finish in the 450 oven? I have never cooked or had duck before and I don't want to wreck it my first time. Or is there where Chef John from foodwishes.com (you all read that back in his voice didn't you lol) would say, and that's just you cooking?

@SNSTStrider 5 лет назад

a wet towel or paper towel under the cutting board will stabilize it as well

@bsab50ss 3 года назад

How long in the oven. How long will it keep in fridge vacuum sealed? Thanks

@Tatjanak1989 5 лет назад

that's it - i'm making this within the next couple of days. THANK YOU!

@pjpororo323 3 года назад

Hi your sous vide bags seems to be very high quality, would you mind sharing where do you get it and what brand is this?

@DDSRdds 5 лет назад

Hi , i am going to try this, but the duck legs , i get are 240 gram . Will it still be 36 hours . Thanks 👍great video

@andrewparry1474 5 лет назад

Would this be any less safe than the traditional way? How long have any of you people stored these packages? What about fridgelessly? What climate/temperature ranges? How consistently do you do it? Ever gotten sick? While I don't totally disregard modern science there's plenty of information available from it...so I'm not interested in hysteria from food hygiene courses etc, just real world experience; and preferably a lot of it!

@silentelysium 5 лет назад

It's recommended to cook foods above 65 degrees c if you want to get rid of salmonella. In this case, at that high temps (115 deg C) you are inhibiting salmonella growth - which is good. I've done sous vide for sometime and it's great - never got sick even with chicken.

@stevedgrossman 4 года назад

No Duck available, used goose instead. PERFECT!!!

@Gaberbi 5 лет назад

if only you would have said "loosie ducky"

@csteegs8681 5 лет назад

Making this for Sunda-wait...doubling this recipe for Sunday.

@PeterSz73 Год назад

How long it took to crisp it up in the oven?

@flemmingengel4795 14 дней назад

put the bag in a pot of Water in the oven 200 F. 4 hours

@DathanNaniel 5 лет назад

a massage with duck fat is great. highly recommend.

@kodeystockton1124 3 года назад

*takes a bite of sous vide duck* *laughs maniacally*

@ilgvarsjecis2760 16 дней назад

I did for 360hours, no duck was left

@ballsarecold 5 лет назад

I found this recipe last Christmas and I have to say it's perfect as a foundation for duck. You have so many options with duck meat this tender. There's a reason everyone destroys it immediately.

@w00master Год назад

Don’t forget folks. You can confit turkey, goose, chicken in the same way. Tired of the same old turkey thighs / leg for thanksgiving? Confit them.

@rogelioangelosonza679 5 лет назад

What kind of vacuum sealer machine are you using?

@peterlustig4500 2 года назад

Hey guys, I hope someboday can help me (fast) want to do this recipe for tomorrow night. I dont have 36 hours left. What temperature should I use if I let it sous vide for 24 hours?

@Rtollinchi 3 года назад

Can you do this same process with a whole duck?

@alsocookies 3 года назад

I don't see why you couldn't, as long as you break down the duck first so the various pieces are roughly the same size.

@minerva625 2 года назад

I think I did something wrong because my duck was dry and flavorless... I did the short versión 76,6⁰C and 8 hours

@Bobbygeetha 3 года назад

will be trying out for my channel and restaurants just made a Tandoori duck leg

@FabioBosiofromBrescia Год назад

Fantastic recipe! As you technically mention, the first vacuum step is to cook che duck at 360 or 180 celsius, but for how long? thanks for the suggestion.

@alexperez85 4 года назад

One thing to note for beginners.. please cover the lid when sou vide for 36 hrs, cos water evaporates, the whole idea of tis technique is to cook at a consistent temperature over a long amt of time.

@BrianMcNay 5 лет назад

I read your article online. Glad you made a video as well.

@RoxanneJ81 5 лет назад

Why no black pepper?

@AndreaAustoni 5 лет назад

Stop the madness and use Celsius

@NipponStiqqyPaint 5 лет назад

Calm down dad

@shawn7704 5 лет назад

@@NipponStiqqyPaint No he's right

@chilepeulla 5 лет назад

I would normally agree with this, as I am from a country that uses the metric system. But for Cooking temperatures, Fahrenheit is king. Take for example medium rare, that’s about 130°F, medium is between 135-140°F, well done is 160°F. Now compare that to 54°C, 57-60 °C and 71°C. Much easier to remember the temperatures in Fahrenheit for this purpose.

@FredBTs 5 лет назад

Joe Ees metric countries like Russia, Israel and soon China are quite capable of getting a man on the moon and back. It is amazing that NASA is still not 100% metric making calculations much more difficult. Maybe the Yanks miss being ruled by Britain so they cling to the British system?

@NipponStiqqyPaint 5 лет назад

Freddy T literally put a man. On. The. Moon.

@teodorbirca Год назад

Great video, what temp/time would you suggest for duck breast to get so tender and juicy? thanks

@Jcewazhere 5 лет назад

A strip of bacon per chicken leg instead of duck legs? At least as a test. Why not get a better container for your sous vide heater? That light clear plastic thing leaks heat and steam like crazy. I got a cheap cooler and cut a hole in the lid to support the heater.

@1plurb Год назад

I can't believe he would use a warped cutting board and not putting a towel down to stabilize it.

@mcgillicutty27 Год назад

You cracked me up with the floppy cutting board piece. 🤣 I also really liked your video. 😁

@joannatroikowicz1165 3 года назад

aluminium folie ! ? terrible !!!!

@070diego070 6 месяцев назад

What oven setting? Hot air??

@santolify Год назад

You really have to salt them.

@elem-sike4161 2 года назад

Made this with puréed parsnip and Brussel sprouts for Christmas. May favorite dish now.

@manxology 26 дней назад

Cooking in plastic is insane.

@MrBruscoL 18 дней назад

It’s insane because you never did, and never tried it. The best results and more consistent meals come from sous vide. I just made this recipe (155F for 21 hours). I also made a sauce to go along and let me tell you, best duck I’ve ever had

@normp3273 10 месяцев назад

Can you use turkey legs for the same temp and time?

@tgc4204 5 лет назад

Wii some water evaporate if you have the heat on for 8 hours?

@olafghanizadeh 5 лет назад

W W yes, you can use a lid or another insulator in order to keep the water from going too low

@s.m.s.m.630 4 года назад

Plastic wrap works fine as well.

@bavarian3 4 года назад

use ping pong balls

@convincedquaker 3 года назад

Plastic wrap.

@edzmuda6870 4 года назад

Or.... rather than crisp it in the oven, use it as is to make rilletes.

@Lancers262 5 лет назад

What brand of vacuum sealed bag is that?

@jeremyd6775 5 лет назад

Lancers262 ya I second that question

@theSnowpup 5 лет назад

It's an Oliso bag, for the Oliso Vacuum sealer.

@HidetoraToujou 5 лет назад

Can I do this with duck legs in bulk and freeze them in sous vide bags? And when I want some just dump it into a sous vide bath without thawing?

@chilepeulla 5 лет назад

Absolutely. You would just add a little bit of time to account for the thawing of the legs, but since they will stay 36 hours in the sous vide bath, there will probably be no difference

@skyleringer9767 3 года назад

Lol you made this take longer than the old way lol.

@HeadbangersKitchen 5 лет назад

Wait for a FUN WITH DUCK FAT series soon!!!

@kaydenmaximiliano7245 3 года назад

i know it is kinda randomly asking but does anyone know of a good website to stream new movies online ?

@mekhiwesson4849 3 года назад

@Kayden Maximiliano flixportal xD

@kaydenmaximiliano7245 3 года назад

@Mekhi Wesson Thank you, I signed up and it seems like they got a lot of movies there :) Appreciate it!

@mekhiwesson4849 3 года назад

@Kayden Maximiliano glad I could help :)

@jeffreyoneill6439 4 года назад

Maybe. I just tried duck breasts in a Sous vide. Different I know but I was dreaming of red meat, which I got, but both my wife and I commented that it did not taste like duck. Yes I crisped the skin but it may as well been chicken. I am looking for insight and advice. Thanks.

@weihanlim8368 4 года назад

same here, just tried this recipe with the Gressingham duck legs. I think 1. Needs fat to be added to the bag 2. Needs some curing time 3. higher temp lower cook time

@siegeism 4 года назад

I salt mine for 12-24 hours - rinse salt off, reseal with aromatics, then sous vide for 12 hrs at 75°C. 36 hours seems excessive.

@TTlvY 4 года назад

his documented test and result seems interesting. Have you tried 36 hours one and compared it to 12 hours? I would love to hear your opinion on it as well I'm going to try both one as you commented and one on video as well when I get a chance!

@hjeong93 2 года назад

How long should I put these in the oven for?

@adamnovelli853 5 лет назад

Could you make rillettes from this duck?

@matiasgroisman2480 3 года назад

will it work the same with a whole duck?

@Aps31723 Год назад

How long & how hot at the oven chef?

@Komplex321 3 года назад

Question: Could you cook a whole Pheasant like this? Exactly the same method and timings? I was planning to, but don't want to ruin 3 Pheasants! Please let me know if you see this!

@sirleto1974 3 года назад

Are they fatty birds? If not, i recommend adding fat

@CopenhagenDreaming 2 года назад

@@sirleto1974 Pheasants are normally very lean birds - so some fat should definitely be added to make a confit with them. But doing them whole would not make sense; the legs are really the best suited for a confit method, but that could be delicious served alongside juicy, pan-seared pheasant breasts! I need to find some pheasants ASAP, because now I want this!

@charleschuckfinley3304 3 года назад

36 hours...? It’s quicker the traditional way

@foxfire1112 3 года назад

this has nothing to do with speed, but he said you can do it in 8 hours. It doesn't require a vat of duck fat which is an advantage

@Ace-08 3 года назад

Idk if i have the thyme to add some time

@Suz_408 3 года назад

Who the hell are you looking at?

@shanefarrell5759 5 лет назад

Oh lord

@anniegeorge7595 5 лет назад

Oh my drool drool 🤤

@Treyorrrr 5 лет назад

Can you use this same method with chicken?

@atviking 5 лет назад

Yeah. Only have to cook it for an hour though.

@dgritzer 5 лет назад

Yes you can confit chicken legs. Also turkey legs.

@chriscroz 5 лет назад

For chicken legs, try about 160F for 6 to 10 hours. Higher temps give it a dry texture. If you use lower temps, it takes longer to get to the same tenderness (e.g, 149F for 12-14H).

@ivonav3751 3 года назад

I did sous vide turkey thigh confit this past Thanksgiving (as per a recipe from Cook's magazine), and they were amazing. 16 hours at 155. It seems kind of odd that duck legs, being smaller, would take 36.

@bensmith7536 5 лет назад

Hey Eats staff, why not a presentation on using oven / roasting bags? I use them all the time yet they never seem to reach high profile food prep channels. Sous vide is def the way to go, learnt that a few years back, i can just imagine how succulent those legs were.

@convincedquaker 3 года назад

They fail at high temperatures.

@winashinik413 5 лет назад

Tenderize the tenderest to tender tender yum yum

@ThomDeWit 3 года назад

Hey got any grapes?

@danrichardson5760 5 лет назад

If you wanted to freeze the legs in the bags, would you cook it first or put it in the freezer raw?

@jocaingles8464 5 лет назад

Store it for up to a year in the fridge. Dont freeze it.

@convincedquaker 3 года назад

@@jocaingles8464 Huh? You'll kill someone.

@user-pq3v2yw3v 2 года назад

Time in the oven?

@markjarrett9400 5 лет назад

Sounds great. I do not want to buy another bit of kitchen kit which I wont use very often so I am going to see what the warm and low temperatures on my slow cooker heat water up to.

@markjarrett9400 5 лет назад

Filled my 5.5 L slow cooker (use it regularly) with boiling water, turned it onto the warm setting. The temperature dropped to 70 degrees C (158 F) after 1 hr and 3 hrs later still there. So could use the slow cooker. I would suggest that if you went this way you should do your own temperature measuring. My slow cook instruction guide states that the warm setting should not be used to cook food.