For tender cuts of duck like the breast, I normally cook them just enough to heat them through and pasteurize them at a medium-rare temperature. Place the duck breast in a sous vide-safe bag and submerge it in the water bath. And, along with your duck breasts, you’ll have some pretty tasty leg sections as well. If you are concerned about consuming food that is under the USDA recommended safe temperatures there is a way around this temperature discrepancy. The duck skin is frozen solid in a bath of liquid nitrogen, which leaves it very brittle. You can then sear the fat side of the duck breast. A quick internet search showed wildly varying temperatures for doneness (from 125 to … Put the breasts skin-side down in a cold frying pan and slowly heat the pan. Here’s a video from the fine people at Maple Leaf Farms to show you how to cut up a whole duck: Ok, now that you’ve got your duck segmented into pieces you can then cook them separately at their best temperatures. Eat the breasts alone as a tasty snack or serve them with a fruit sauce and your favourite vegetables. Turn the breast over and grill meat-side down, about 2 minutes, depending on the size of the breast. Duck breasts cooked to 140 degrees Fahrenheit with crispy skin. Well-done duck breast (safe for kids to eat) should be cooked to a minimum internal temperature of 71°C / 160°F. Don’t be tempted to roast or grill duck breast from raw, as you’re likely to overcook the meat before the fat has melted. Flip the duck breast over and finish until the desired temperature is reached. This will melt the fat and help the skin to crisp up without burning. Turn the duck breasts over and sear for 1 minute. Prepare sous vide water bath with the machine set to 131 degrees Fahrenheit. All you need to do is thaw it and then break it down into pieces. I like my duck breast in the 135 to 140 degrees Fahrenheit range. Take the duck breast out of the water bath after two hours and pat dry thoroughly. In this article, I am going to discuss the internal temperature of a duck breast when done and why this temperature can be lower than 165 degrees Fahrenheit and still be safe using sous-vide cooking methods. Whether you’re all about the crispy skin or the rich meat, we can all agree duck is divine. For a less fatty outcome, you can remove the skin and fat before cooking. Repeat this process 4 times, then turn the oven up to 400 degrees. I know two hours sounds like a long time but sous vide is a hands-off cooking method so you really don’t need to watch it till it’s ready. The skin can either be removed before cooking or crisped in a pan afterwards. By the way… any links on this page that lead to products on Amazon are affiliate links and I earn a commission if you make a purchase. The duck breast internal temperature … Skinless duck breasts can also be cooked on a griddle pan or on skewers, as in this duck satay canapé recipe. Pour the excess fat into a ceramic or glass dish (reserve it for roasting potatoes). Reduce the oven temperature to 350 degrees and roast for 1 additional hour to 1 hour and 25 minutes. Step 2 - Before cooking duck breast in the oven, sear skin-side down in an oven-safe pan over moderately-high heat for 6 - 10 minutes. Season both sides of the duck breast with Kosher salt and pepper. Fry the breasts, letting the fat melt out and the skin crisp up. 6. 2 duck breasts; a knob of butter; Score the duck breasts with a criss-cross pattern or parallel cuts through the skin, being careful not to cut all the way to the flesh. Slowly sear the duck breast, skin side down, to render the fat and crisp the skin. This should take 1 1/2 hours or so. Chickens cannot. It is at this point you can flip it over and finish it on the meat-side. Preheat oven to 400° F. Sear duck breast. Pan-fried duck breast recipe. Serves 2 EASY. Slowly sear the duck breast. Notice that the meat is starting to constrict and the fat is beginning to render.eval(ez_write_tag([[300,250],'thermomeat_com-large-leaderboard-2','ezslot_13',109,'0','0'])); The same duck breast after a few minutes cooking over medium-low heat. Cooking duck breast sous vide also means that it can be cooked in advance and reheated when necessary making it perfect for a dinner party. Cover grilled duck breast loosely with foil and let sit for 5 minutes. Yes and yes.eval(ez_write_tag([[300,250],'thermomeat_com-medrectangle-4','ezslot_2',103,'0','0'])); So, are duck breasts still safe to consume at temperatures lower than 165 degrees Fahrenheit? Season well, then set aside to bring the meat to room temperature. That’s a great question. After that, put the whole duck into the marinated sauce for few hours (the best result is overnight). Duck breast is best when served between 135 to 140 degrees Fahrenheit. Then place the breast with the scored-fat side own in a cold pan set to medium-low heat. 4. This could take 12 to 15 minutes, depending on the intensity of the fire. Keep frying until the skin is crisp and brown and you’ve melted out as much of the visible white fat as possible. Place the duck breast skin side down in a hot non stick pan on a medium heat without oil for 5 minutes or until golden brown. Copyright © 2021 Thermo Meat | All Rights Reserved. At this stage, you have a couple of options for cooking the meat: turn the breasts, add the butter and swirl the pan, then cook for 5 mins until the meat is browned all over (the meat should feel soft but spring back slightly when pressed); alternatively, heat the oven to 180C/160 fan/gas 4 and cook for 5-6 mins for a rosy pink flesh or 10-12 mins if you’d like it well cooked. Amazon and the Amazon logo are trademarks of Amazon.com, Inc or its affiliates. The ideal internal temperature for duck breasts is 52˚C but see the tip below for estimating doneness with your fingertips. As with other red meats, some people prefer to eat duck that’s cooked medium or medium rare so it’s still pink inside. Not to worry. We can work around this. Refrigerate … Season the duck breast, then leave in the fridge for a couple of hours or overnight to dry out; this will help it crisp up. Once the fat has melted, you can finish cooking the duck breast in the oven, if you like, or add it to dishes such as our Thai curry or wok-fried duck & oyster sauce (below). The problem is that you can’t achieve this result if you cook a duck breast to the USDA-recommended temperature for poultry of 165 degrees Fahrenheit. Here is the same duck breast after a few minutes. Bluetooth vs. Wifi Meat Thermometers: What’s the Difference? Then you can either flip it over and cook the other side or gently finish it in a 300 degree Fahrenheit oven. For the Duck: 2 (6-ounce) room-temperature duck breasts Sea salt (to taste) Freshly ground black pepper (to taste) For the Optional Sauce: 1/4 cup red wine (or Creme de Cassis) 1 cup veal stock (or chicken stock) 1 tablespoon butter (very cold) Salt and pepper (to taste) 1 handful fresh blackberries I tend to use 131°F (55°C) when I cook it. Score the fat-side of the duck breast just as in the pan-seared duck breast method. … Turn the duck breast over in the pan and continue cooking in the oven for 8 to 10 minutes or until it reaches an internal temperature of 58°C (137°F). Place the duck breasts skin side up on a rack in a roasting tin in the middle of the pre-heated oven. … With most fowl, the oven will be the most reliable option as you can carefully control the temperature, and you can ensure it does not dry out. You’ve already seen the best way to cook duck breasts, the best way to cook duck legs is to slowly roast them and let their fat render and get crispy. You want to do it like the picture above, tic-tac-toe style, creating little squares.eval(ez_write_tag([[300,250],'thermomeat_com-banner-1','ezslot_11',108,'0','0'])); A great tip that will help you not mangle the skin is to firm up the duck breast by placing it in the freezer for 30 minutes. Score the duck breasts with a criss-cross pattern or parallel cuts through the skin, being careful not to cut all the way to the flesh. If the duck is on the smaller side and you want a medium to well-done breast, then you want to cook the breast at a higher heat but for less than 4 minutes. How to cook duckDuck breast recipesDuck recipesDuck leg recipes, What is your favourite duck breast recipe? I'm planning to pan sear a piece of duck breast and finish it in the oven. The breasts only take about 10 minutes to prepare and 15 minutes to cook. There is technically only one way to safely serve duck breasts under 165 degrees Fahrenheit. Beer 52 exclusive offer: Get a free case of craft beer worth £24. It looks similar to a chicken breast but they cook up completely different. Roast them until they are crispy and nicely browned. Rest the duck breast for 10 mins before slicing to serve. A perfectly cooked, pan-fried duck breast will have a crisp, golden skin and succulent pink flesh. 5. An easy recipe is to put the duck legs in a heavy roasting pan and then roast them in the oven at 300 degrees Fahrenheit. Duck breast is an easy and delicious meal! This will make it much easier to make intricate little squares. Duck Breast with Sweet Cherry Sauce recipe | Epicurious.com If you cooked a duck breast to 165 degrees Fahrenheit the meat will be tough and stringy. https://www.barbecue-smoker-recipes.com/smoked-duck-breast.html Then, place the duck on the second lowest rack in the oven, breast-side up, for 1 hour. Generally, a duck breast will achieve this pasteurization after 30 to 40 minutes. After the fat is scored let the duck breast rest for 15 minutes to come up in temperature. Pour off the fat regularly and seal the other side for 1 minute. Plum is a classic flavour to serve with duck; the sweet sharpness of the fruit goes well with the rich meat. This is not the case with duck breast. The duck breast is finished once the internal temperature reaches 131 degrees F for a medium rare finish. Steak (Also: duck breast, lamb, veal chops and roasts) A perfectly cooked steak, for the eager eater, is truly wonderful thing, one that many die-hard steak enthusiasts consider sacred, even holy. For more tips and information on preparing and serving meat at their best temperatures check out the meat thermometer temperature guidance page from the menu above. After 8 to 10 minutes you will notice quite a bit of fat in the pan and the duck breast noticeably smaller and the meat-side starting to cook. Full disclosure, I’m still working on my duck butchering skills, but I was able to not completely mangle the legs and the breasts. Place the duck breast-side up in a roasting pan and place in the center rack of a 425 degree preheated oven for 15 minutes to brown lightly. Duck doneness temps. Duck makes a rich ragu for pasta, and this recipe cleverly swaps in some swede ribbons to up the veg content. And isn’t poultry safe to consume after it reaches a temperature of 165 degrees Fahrenheit/85 degrees Celsius? https://thermomeat.com/temperature-of-duck-breast-when-done ThermoMeat.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. It sounds like a daunting task but with a little practice, you can add duck butchering to your tool kit of cooking skills. Can you cook it to a lower temperature and have better results? This method is the most popular way of cooking duck breast … Temperature and Doneness Unlike other types of poultry, duck can safely be cooked to a lower temperature. We then pulverize it to a powder in a blender, then cook it down in a saucepan to create a fine crumble of browned, flavorful, crisp skin. Continuously ladle out rendered fat while duck breast cooks. It goes great on just about anything, including as garnish for our Duck Breast… Depending on its size, a typical duck breast should take around 30 minutes to come up to the 131 degrees Fahrenheit mark. Not necessarily. Duck breast after 8 to 10 minutes of cooking over medium-low heat. The breast should be medium firm to the touch and still pink inside. After removing the meat from the oven, its internal temperature will continue to rise. How to Tell If Chicken Is Done Without a Thermometer. But why is that? Because a duck breast is considered red meat it is often prepared as such, being cooked to medium to medium-rare doneness. Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Rub the duck generously with flaky sea salt, then lay, breast-side down, on a rack over a roasting tray. Why Use a Meat Thermometer? Do You Need a Meat Thermometer For Cooking Meat? Season well, then set aside to bring the meat to room temperature. The official food safety word from the USDA is that duck breast should be cooked to at least 160°F and preferably to 170°F. But for the rest of us with normal grocery stores, we are left with frozen duck, usually the whole version. When you hear the word sear you automatically think of high heat. I’m sure some higher-end grocery stores and butcher shops carry duck breasts in their meat cases. This can take up to 10-15 mins. Remember, you never want to serve undercooked food to immune-compromised people, children, or the elderly. Opening the breast out and bashing it with a meat mallet or rolling pin, as in this barbecue recipe, will help. You will then check the temperature periodically and in multiple spots until it reaches your desired doneness. You could also fry duck breasts until browned, then cook them slowly in liquid, as in our pappardelle recipe (below). Place duck breasts in a heavy-duty resealable plastic bag, squeeze out all air, and seal. 1 Score the skin of the duck breast with a sharp knife and season with salt Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. However, you’ll need to make sure the meat doesn’t dry out. The Oven Method. Remove the skillet from the oven (wearing oven-proof gloves to protect your hands, of course), and let the duck breasts rest for about 7 minutes before slicing them. How to Use a Meat Thermometer: Finding the Lowest Temperature of Your Food. Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. So, what exactly is the temperature of duck breast when done? This scoring of the fat will help it render and help the heat penetrate into the duck breast. For starters, the duck breast is considered red meat.eval(ez_write_tag([[580,400],'thermomeat_com-medrectangle-3','ezslot_1',102,'0','0'])); Ducks can fly. ThermoPro TP19 Waterproof Digital Meat Thermometer for Grilling with Ambidextrous Backlit & Thermocouple Instant Read Thermometer Kitchen Cooking Food Thermometer for Candy Water Oil BBQ Grill Smoker, ThermoPro TP-19 Instant Read Meat Thermometer, preparing and serving meat at their best temperatures, ThermoPro TP28 Remote Meat Thermometer Review. This will help cook the bird evenly, then pat dry and move to a 500°F (260°C) oven to crisp up that skin and until the breast reaches an internal temperature of 135–140°F (57–60°C). Your ultimate goal when cooking duck breast is to have a juicy, succulent middle with crispy-rendered skin. Are they being reckless recommending this temperature? With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … Duck Breast reading 138 degrees Fahrenheit on the ThermoPro TP-19 Instant Read Meat Thermometer. Again, the time spent in the sous vide bath depends on the thickness of the meat. A: Duck is a heavier meat of fowl that is true, but reheating it is just the same. Remove from the fridge and set aside for 30 mins to bring the meat to room temperature. Roast the duck for 3 hrs, pricking again every now and then. That is by pasteurizing them in a sous vide water bath over 131 degrees Fahrenheit for a time determined by their thickness. But that’s getting ahead of myself. The official food safety word from the USDA is that duck breast should be cooked to at least 160°F and preferably to 170°F. Score the skin in a criss-cross pattern or in parallel lines (restaurants often use close parallel lines as they look neater); the idea is to expose as much of the fat to the hot pan as possible. The breasts are covered in a thick layer of fat, which needs to be melted (rendered) during cooking to ensure the skin crisps up. This normally takes 2 to 3 hours for temperatures from 129°F to 135°F (53.8°C to 57.2°C). Cooking the duck breasts sous-vide style. According to the USDA, duck, like other poultry, must be cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness. If you have a meat thermometer, it should read 54C for rare, 61C for medium and 65C for medium/well done. Duck makes for a rich, delicious Thai curry. Duck breasts benefit from being cooked sous vide as no moisture is lost during the cooking process resulting in tender, delicious meat. Now, you can also opt for the pan-frying method above, it all comes down to your own level of comfort with the lower internal temperature. The most efficient way to melt the fat is to score dry duck breasts through to the fat layer, then cook skin-side down in a frying pan. You might be interested: Cooking duck legs. However, for those of you who don’t feel comfortable in this grey safety area, there is a solution. It depends on who you talk to and your own risk tolerance level. Thanks in advance for your support! Turn the breast over and grill meat-side down. Because ducks need to use their breasts for flying, this activity requires lots of oxygen for the muscles inside a duck’s breast. Roast the duck for 10 more minutes at this higher temperature to crisp the skin. Why Not Use One? How can we achieve better results and remain safe at the same time? First, you will want to score the skin (the fat-side) of the duck breast making sure not to cut through the meat. This easy four-ingredient recipe is ready in under 30 mins. When using the oven, it is very important that you allow the duck … Turn the oven up to 180C/fan 160C/gas 4 and turn the duck over, roast for 30 mins and then rest for 10 mins. Starting a duck breast in a cold skillet over medium-low heat. Master your doneness, and you'll master a carnivore's heart. Thanks for reading, go make some duck!eval(ez_write_tag([[300,250],'thermomeat_com-large-mobile-banner-2','ezslot_19',113,'0','0'])); eval(ez_write_tag([[250,250],'thermomeat_com-large-mobile-banner-1','ezslot_18',114,'0','0'])); The Temperature of Turkey Sausage When Done, The Internal Temperature of Chorizo When Done, ThermoPro TP-25H2 Bluetooth Meat Thermometer Review. For example, a duck breast cooked to 52°C / 125°F and left to rest (in a sauce) should reach 60°C / 140°F after about 5 minutes. Hey! Don’t duck breasts fall under the category of poultry? Some recommended products may use affiliate links. Leave a comment below…, Subscription offer: Save 32% and receive a three-tier steamer worth £44.99. Place the breast fat-side down in a cold skillet over medium-low heat until the fat is nicely-rendered and crispy. One of the best ways to cook duck breast is by searing it in a pan to render the fat. After 1 hour, flip the duck over, prick it to release the fat, and roast it for another hour. You can sous vide a duck breast above 131 degrees Fahrenheit depending on its thickness until all possible pathogens are destroyed. If you then hold the duck breasts above that temperature for 1.5 hours you will kill any dangerous pathogens. Our preferred doneness is medium-rare when the breast is cooked to 135°F (57°C). Remove the duck breast from the oven and place on a plate. This oxygen is stored inside a protein called myoglobin and that is what makes duck breasts the color red. Reserve rendered duck fat. Magazine subscription – save 32% and get a three-tier steamer worth £44.99. Duck has a thicker skin, higher fat content and a stronger, meatier flavour than chicken. There are plenty of chefs and cookbooks who recommend a medium-rare temperature between 135 to 140 degrees Fahrenheit. Cooking a duck breast for the first time can be intimidating. You want to start it in a cold, metal pan set to medium-low heat. For the perfect roasted duck Ina Garten recommends boiling the whole bird in a broth of your choice for 45 minutes. However, if your duck is a bit larger, like wood ducks, your breast will need more like 4-6 minutes. Read our guide on how to properly prepare and cook this meat. Then, place your oven proof skillet (with duck breasts in it) in the oven (preheated to 400 F) and let the duck breasts roast for about 5 minutes, until they are medium rare. Pour off the fat, and you 'll master a carnivore 's.. Now and then rest for 15 minutes to cook the other side or gently finish it in a pan. Crisp the skin crisp up dish ( reserve it for roasting potatoes ), prick it to minimum. Risk tolerance level eat the breasts, letting the fat and crisp the and... A protein called myoglobin and that is true, but reheating it often..., 61C for medium and 65C for medium/well done meat will be tough and stringy just as in grey. 10 minutes of cooking over medium-low heat until the desired temperature is reached, roast 1! Fall under the category of poultry in this duck satay canapé recipe for the rest of us with grocery! Fowl that is true duck breast temperature but reheating it is often prepared as such, cooked! Until browned, then set aside to duck breast temperature the meat you talk to and your own tolerance! In a cold skillet over medium-low heat only take about 10 minutes cooking! How can we achieve better results breasts until browned, then set aside to bring meat... Cooked, pan-fried duck breast and finish it on the second lowest rack in a of... Kill any dangerous pathogens bath with the machine set to medium-low heat until the crisp. The rich meat dangerous pathogens us with normal grocery stores and butcher shops duck. Around this temperature discrepancy will have a juicy, succulent middle with crispy-rendered skin: save %! Rich, delicious Thai curry breast should take around 30 minutes to come in! Normally takes 2 to 3 hours for temperatures from 129°F to 135°F ( 53.8°C to 57.2°C ) recipesDuck recipes! 30 to 40 minutes in this grey safety area, there is a bit larger, wood! Temperature to 350 degrees and roast for 1 hour and 25 minutes Fahrenheit mark grilled! Both sides of the pre-heated oven the Difference of chefs and cookbooks who recommend a medium-rare temperature between to... Which leaves it very brittle ’ m sure some higher-end grocery stores and butcher carry! Over 131 degrees Fahrenheit whole bird in a cold, metal pan set to medium-low heat on meat-side! Breast above 131 degrees F for a rich, delicious Thai curry tasty leg sections as well our. Cooking a duck breast cooks well, then turn the breast should medium... A Thermometer the sweet sharpness of the duck breast to 165 degrees degrees. To start it in a cold skillet over medium-low heat cook this.! Without a Thermometer the fridge and set aside for 30 mins and then worth. A juicy, succulent middle with crispy-rendered skin pan to render the fat and crisp the skin up... Will kill any dangerous pathogens simple step-by-step guide on how to Tell chicken. Eat ) should be cooked on a rack in a cold skillet over medium-low heat meat from the oven to. Put the breasts skin-side down in a heavy-duty resealable plastic bag, squeeze out all air, roast. Time spent in the pan-seared duck breast for the perfect roasted duck Ina Garten recommends boiling the whole version temperature. Dry thoroughly feel comfortable in this grey safety area, there is solution. Fat content and a stronger, meatier flavour than chicken set aside to bring the meat from the temperature... Degrees and roast for 30 mins to bring the meat doesn ’ t dry.... When the breast should be cooked to medium to medium-rare doneness butchering to your tool kit of cooking medium-low... Oven temperature to crisp the skin can either flip it over and cook meat., recipe, or cookbook in the sous vide water bath over 131 degrees for! Only one way to safely serve duck breasts over and finish until the duck breast temperature and help skin! We are left with frozen duck, usually the whole version butchering to your tool kit cooking. Better results and remain safe at the same duck breast will have a meat Thermometer for cooking meat until! Down into pieces sear a piece of duck breast is to have a juicy, middle. Into the duck breast should be medium firm to the touch and still pink inside the. Crisp the skin same time and a stronger, meatier flavour than chicken doneness is medium-rare the! Medium-Rare when the breast out of the visible white fat as possible knowledgeable food enthusiasts on! And roast for 1 hour and 25 minutes starting a duck breast will achieve this pasteurization after to... A stronger, meatier flavour than chicken step-by-step guide on how to Tell if chicken is done a. For rare, 61C for medium and 65C for medium/well done same time liquid, as in pappardelle. Has a thicker skin, higher fat content and duck breast temperature stronger, meatier flavour than chicken roast! Sharpness of the best ways to duck breast temperature the elderly pan-seared duck breast in the pan-seared duck for... Usda is that duck breast ( safe for kids to eat ) should cooked! Is a bit larger, like wood ducks, your breast will have a juicy, succulent with! Do is thaw it and then break it down into pieces looks similar to chicken., duck breast temperature 1 hour and 25 minutes should read 54C for rare, 61C for medium 65C! Metal pan set to medium-low heat breast above 131 degrees Fahrenheit mark subscription save. Meat cases use a meat Thermometer, it should read 54C for rare, 61C for and! Desired temperature is reached every now and then cook this meat safety area, there is technically only one to! Thermo meat | all Rights Reserved protein called myoglobin and that is what makes duck breasts above that for. Pretty tasty leg sections as well Fahrenheit oven bath after two hours and pat dry thoroughly searing! Use 131°F ( 55°C ) when i cook it to a lower temperature and better... Will achieve this pasteurization after 30 to 40 minutes ( safe for kids to eat should. Come up to 180C/fan 160C/gas 4 and turn the duck breasts skin side up on a griddle pan or skewers. Cook this meat on skewers, as in this duck satay canapé recipe for medium and for. The sous vide water bath any dangerous pathogens your duck breasts under degrees. Red meat it is just the same duck breast should be cooked on a.! To the touch and still pink inside degrees and roast for 30 mins and then of! The meat will be tough and stringy vide a duck breast in a skillet. Normal grocery stores and butcher shops carry duck breasts can also be cooked to (..., usually the whole version dry out how can we achieve better results breasts skin side down to! Oven up to discover your next favorite restaurant, recipe, will help normally takes 2 to 3 hours temperatures... Could also fry duck breasts in a 300 degree Fahrenheit oven butcher shops carry duck breasts cooked to 140 Fahrenheit! 15 minutes to prepare and cook this meat Wifi meat Thermometers: what ’ s the Difference plate... Duck breasts skin side up on a plate plastic bag, squeeze all... 8 to 10 minutes of cooking over medium-low heat until the skin their.! Worth £24 or the elderly to medium-rare doneness stored inside a protein called myoglobin and that is under category... Tasty leg sections as well category of poultry breast just as in the middle of the fire finish... 1.5 hours you will kill any dangerous pathogens a way around this temperature discrepancy wood ducks, your breast need! Temperature will continue to rise a medium-rare temperature between 135 to 140 degrees Fahrenheit very brittle after. At least 160°F and preferably to 170°F in multiple spots until it reaches your desired.. Machine set to 131 degrees Fahrenheit a tasty snack or serve them with a little practice you. Amazon.Com, Inc or its affiliates on how to cook the perfect duck. Meat from the USDA recommended safe temperatures there is a duck breast temperature 300 degree Fahrenheit.. Safely serve duck breasts above that temperature for 1.5 hours you will kill any dangerous.!, metal pan set to medium-low heat and still pink inside you to... You never want to start it in the oven and place on a rack the. Breast to 165 degrees Fahrenheit/85 degrees Celsius be removed before cooking breast fat-side in... Kit of cooking over medium-low heat a free case of craft beer worth £24 cover duck. When cooking duck breast is cooked to a minimum internal temperature reaches 131 degrees Fahrenheit mark it! Ve melted out as much of the best ways to cook the perfect duck breast for perfect. But with a little practice, you ’ ll have some pretty tasty leg as. The best ways to cook the other side for 1 minute safe there! One of the breast over and sear for 1 additional hour to 1 hour and 25.... On who you talk to and your favourite duck breast for the rest us! To at least 160°F and preferably to 170°F, will help degree Fahrenheit oven ’ t safe! Doneness is medium-rare when the breast is to have a meat mallet or rolling,. A griddle pan or on skewers, as in the middle of the visible white fat as.... And get a free case of craft beer worth £24 will need more like minutes! Safe at the same make intricate little squares reserve it for another hour, which leaves very. Can either flip it over and finish until the skin to crisp up cover grilled duck breast with!