Abstract
This study offered a possible systematic culinary approach to spent-laying ducks. Breast meat is suitable for processing due to its amount and completeness. Sous-vide cooking resulted in lower cooking loss than poaching, pan-frying (P < 0.05), and roasting. The sous-vide duck breast had higher gumminess, chewiness, and resilience than other culinary techniques (P < 0.05). Sous-vide cooking at 65°C had a lower cooking loss than 70°C (P < 0.05), and less than 1.5-h sous-vide could keep a lower cooking loss and WB shear value (P < 0.05) as the cooking period extended, the smaller (P < 0.05) quantity of myosin heavy chain and the destroyed sarcomere arrangement were observed. A condition at 65°C for 1.5 h could be the optimal sous-vide cuisine for spent-laying duck breast. These sous-vide products stored at 4°C were still safe for consumption due to no detectible microorganisms and unchangeable physicochemical properties within 7 d.