Sous vide duck confit

[Mcewza]

Hello,
I recently shot a mess of Mallard ducks and have been interested in doing a confit recipe I saw. It uses the sous vide method as it takes much less rendered fat. My question is the recipe calls for 36 hrs at 155 in a vacuum sealed bag no cure just sea salt and pepper and garlic. Would this not be a breeding ground for bacterial growth especially the kind the thrives in oxygen deficient environments?

 

[TNJAKE]

Some folks sv meat for 50hrs. It's a pasteurization thing which makes it safe. Some of the forum scientists will be along to give more details

 

[chopsaw]

Here's a link to the chart most of us use . I normally use chart 5.1 for what I do , but saw on the left side of the page section 4 under recipes he list " confit " for various meats .

A Practical Guide to Sous Vide Cooking