How to Oven Roast Duck Breast — DUCKCHAR (2024)

FAQs

How long does it take to cook duck breast in the oven? ›

Place the duck breasts skin side up on a rack in a roasting tin in the middle of the pre-heated oven. Cook for 15-18 minutes, depending how you like your duck cooked. When the duck is cooked to your liking rest the meat in a warm place for 5-10 minutes before serving.

The journey towards perfectly roasted or baked duck breast entails commencing with a searing process. This initial step sets the foundation for achieving the ideal oven-roasted duck breast—a tantalizingly golden and crisp exterior juxtaposed with a succulent, flavorful interior.

Cook for 8-12 minutes until the skin is brown and crispy. Flip and cook for an additional 1-2 minutes. Once preheated, cook the duck in the oven at 350°F for 5-6 minutes for a medium-rare to medium duck breast. Let duck rest at least 5 minutes before slicing.

Note: If working with a skinless duck, or a duck with virtually no fat under the skin to render, pre-heat a drizzle of rendered duck fat or neutral oil (such as avocado or grapeseed) in a skillet over medium-high heat. Sear the breasts for 3 to 4 minutes on each side, or until the meat hits about 128°F - 130°F.

For medium-rare meat, cook until breast registers 130°F (54°C) on an instant-read thermometer, about 1 to 2 minutes. Continue cooking until duck registers 140°F (60°C) for medium or 155°F (68°F) for well-done.

I do not cook a duck or goose without first soaking it overnight in brine. Those of us who have discovered how much better the Thanksgiving turkey tastes after a brine bath for 24 hours know that the bird will not only cook a little faster but it will also be more moist and flavorful than an unbrined bird.

- Cover in baking foil, folding to seal the edges to the edges of the tray (this will keep in the steam while in the oven). - Roast for 30 minutes. Remove the foil and bacon, reduce the oven to 200C/400F/Gas 6 and roast for another hour.

Pan-fried duck breast recipe

Season well, then set aside to bring the meat to room temperature. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. This will melt the fat and help the skin to crisp up without burning.

To ensure even browning, turn duck twice during roasting. Use paper towels to lift bird from pan.

Foolproof method

Take the duck breast out of the refrigerator and leave at room temperature for approximately 15 minutes before cooking. Pat dry with a paper towel. Trim excess fat from around the duck breast. Make incisions in the skin in a crosswise pattern, without cutting into the meat.

Can you eat duck rare? ›

Food Standards Agency advises people to cook duck thoroughly, rather than medium-rare, to avoid the risk of campylobacter poisoning. We hope you learned why you shouldn't eat rare duck.

Scoring the the skin allows the fat to render out. With more scoring lines (and more fat rendering), the skin becomes thinner and crispier. Place the duck breast in the freezer for a few minutes before scoring. When the skin is cold and firm, it's easier to cut many scoring lines into the duck.

While the USDA recommends cooking duck to a safe minimum internal temperature of 165° F (74° C) to avoid the potential risk of salmonella poisoning, restaurants often serve duck medium-rare. Since duck has dark meat and tight muscle fibers, these muscles are often cooked much like beef for tender results.

Duck takes a long time to cook, like turkey but longer. You would cook chicken for a shorter time, maybe an hour.