I’m sure some higher-end grocery stores and butcher shops carry duck breasts in their meat cases. A perfectly cooked, pan-fried duck breast will have a crisp, golden skin and succulent pink flesh. You can then sear the fat side of the duck breast. 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. That’s a great question. Pour the excess fat into a ceramic or glass dish (reserve it for roasting potatoes). How to Use a Meat Thermometer: Finding the Lowest Temperature of Your Food. 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. When using the oven, it is very important that you allow the duck … 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 like my duck breast in the 135 to 140 degrees Fahrenheit range. This could take 12 to 15 minutes, depending on the intensity of the fire. Rest the duck breast for 10 mins before slicing to serve. There is technically only one way to safely serve duck breasts under 165 degrees Fahrenheit. Turn the breast over and grill meat-side down, about 2 minutes, depending on the size of the breast. Place the breast fat-side down in a cold skillet over medium-low heat until the fat is nicely-rendered and crispy. 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. 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. Duck doneness temps. I tend to use 131°F (55°C) when I cook it. Slowly sear the duck breast, skin side down, to render the fat and crisp the skin. Duck has a thicker skin, higher fat content and a stronger, meatier flavour than chicken. Copyright © 2021 Thermo Meat | All Rights Reserved. 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. Why Not Use One? Place the duck breast in a sous vide-safe bag and submerge it in the water bath. You could also fry duck breasts until browned, then cook them slowly in liquid, as in our pappardelle recipe (below). However, for those of you who don’t feel comfortable in this grey safety area, there is a solution. You can sous vide a duck breast above 131 degrees Fahrenheit depending on its thickness until all possible pathogens are destroyed. Duck makes for a rich, delicious Thai curry. 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? Turn the duck breasts over and sear for 1 minute. Not necessarily. Whether you’re all about the crispy skin or the rich meat, we can all agree duck is divine. 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. Cooking a duck breast for the first time can be intimidating. 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. Duck makes a rich ragu for pasta, and this recipe cleverly swaps in some swede ribbons to up the veg content. You want to start it in a cold, metal pan set to medium-low heat. The Oven Method. 6. 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. 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. Generally, a duck breast will achieve this pasteurization after 30 to 40 minutes. One of the best ways to cook duck breast is by searing it in a pan to render the fat. Temperature and Doneness Unlike other types of poultry, duck can safely be cooked to a lower temperature. Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. Fry the breasts, letting the fat melt out and the skin crisp up. Duck breast is best when served between 135 to 140 degrees Fahrenheit. 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. Reserve rendered duck fat. 4. If you have a meat thermometer, it should read 54C for rare, 61C for medium and 65C for medium/well done. Roast the duck for 10 more minutes at this higher temperature to crisp the skin. Because a duck breast is considered red meat it is often prepared as such, being cooked to medium to medium-rare doneness. Duck breasts cooked to 140 degrees Fahrenheit with crispy skin. How to cook duckDuck breast recipesDuck recipesDuck leg recipes, What is your favourite duck breast recipe? Rub the duck generously with flaky sea salt, then lay, breast-side down, on a rack over a roasting tray. So, what exactly is the temperature of duck breast when done? Starting a duck breast in a cold skillet over medium-low heat. Reduce the oven temperature to 350 degrees and roast for 1 additional hour to 1 hour and 25 minutes. 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. Repeat this process 4 times, then turn the oven up to 400 degrees. The ideal internal temperature for duck breasts is 52˚C but see the tip below for estimating doneness with your fingertips. Season both sides of the duck breast with Kosher salt and pepper. 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. 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. Score the fat-side of the duck breast just as in the pan-seared duck breast method. Remove the duck breast from the oven and place on a plate. 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. Cooking the duck breasts sous-vide style. The breast should be medium firm to the touch and still pink inside. Your ultimate goal when cooking duck breast is to have a juicy, succulent middle with crispy-rendered skin. 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). This will melt the fat and help the skin to crisp up without burning. Duck Breast reading 138 degrees Fahrenheit on the ThermoPro TP-19 Instant Read Meat Thermometer. First, you will want to score the skin (the fat-side) of the duck breast making sure not to cut through the meat. 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. Prepare sous vide water bath with the machine set to 131 degrees Fahrenheit. If you cooked a duck breast to 165 degrees Fahrenheit the meat will be tough and stringy. The duck skin is frozen solid in a bath of liquid nitrogen, which leaves it very brittle. Can you cook it to a lower temperature and have better results? Roast them until they are crispy and nicely browned. Roast the duck for 3 hrs, pricking again every now and then. According to the USDA, duck, like other poultry, must be cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness. Chickens cannot. 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. Continuously ladle out rendered fat while duck breast cooks. Then place the breast with the scored-fat side own in a cold pan set to medium-low heat. And, along with your duck breasts, you’ll have some pretty tasty leg sections as well. 1 Score the skin of the duck breast with a sharp knife and season with salt However, you’ll need to make sure the meat doesn’t dry out. For a less fatty outcome, you can remove the skin and fat before cooking. However, if your duck is a bit larger, like wood ducks, your breast will need more like 4-6 minutes. Depending on its size, a typical duck breast should take around 30 minutes to come up to the 131 degrees Fahrenheit mark. Master your doneness, and you'll master a carnivore's heart. It looks similar to a chicken breast but they cook up completely different. After 1 hour, flip the duck over, prick it to release the fat, and roast it for another hour. If you are concerned about consuming food that is under the USDA recommended safe temperatures there is a way around this temperature discrepancy. Slowly sear the duck breast. 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. It sounds like a daunting task but with a little practice, you can add duck butchering to your tool kit of cooking skills. 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. Some recommended products may use affiliate links. And isn’t poultry safe to consume after it reaches a temperature of 165 degrees Fahrenheit/85 degrees Celsius? Thanks in advance for your support! https://thermomeat.com/temperature-of-duck-breast-when-done How to Tell If Chicken Is Done Without a Thermometer. All you need to do is thaw it and then break it down into pieces. This is not the case with duck breast. Duck Breast with Sweet Cherry Sauce recipe | Epicurious.com You might be interested: Cooking duck legs. Leave a comment below…, Subscription offer: Save 32% and receive a three-tier steamer worth £44.99. Eat the breasts alone as a tasty snack or serve them with a fruit sauce and your favourite vegetables. After that, put the whole duck into the marinated sauce for few hours (the best result is overnight). This normally takes 2 to 3 hours for temperatures from 129°F to 135°F (53.8°C to 57.2°C). The breasts are covered in a thick layer of fat, which needs to be melted (rendered) during cooking to ensure the skin crisps up. 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. Place duck breasts in a heavy-duty resealable plastic bag, squeeze out all air, and seal. 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). Plum is a classic flavour to serve with duck; the sweet sharpness of the fruit goes well with the rich meat. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. Do You Need a Meat Thermometer For Cooking Meat? After the fat is scored let the duck breast rest for 15 minutes to come up in temperature. Here is the same duck breast after a few minutes. 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. A quick internet search showed wildly varying temperatures for doneness (from 125 to … After removing the meat from the oven, its internal temperature will continue to rise. https://www.barbecue-smoker-recipes.com/smoked-duck-breast.html 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. It goes great on just about anything, including as garnish for our Duck Breast… 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. This method is the most popular way of cooking duck breast … 5. But for the rest of us with normal grocery stores, we are left with frozen duck, usually the whole version. 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). Season well, then set aside to bring the meat to room temperature. 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. This oxygen is stored inside a protein called myoglobin and that is what makes duck breasts the color red. 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. Bluetooth vs. Wifi Meat Thermometers: What’s the Difference? Magazine subscription – save 32% and get a three-tier steamer worth £44.99. 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. 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. This easy four-ingredient recipe is ready in under 30 mins. Why Use a Meat Thermometer? 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. Preheat oven to 400° F. Sear duck breast. The breasts only take about 10 minutes to prepare and 15 minutes to cook. Skinless duck breasts can also be cooked on a griddle pan or on skewers, as in this duck satay canapé recipe. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … Read our guide on how to properly prepare and cook this meat. … Season well, then set aside to bring the meat to room temperature. Then you can either flip it over and cook the other side or gently finish it in a 300 degree Fahrenheit oven. 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. But that’s getting ahead of myself. It is at this point you can flip it over and finish it on the meat-side. Duck breast after 8 to 10 minutes of cooking over medium-low heat. Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Our preferred doneness is medium-rare when the breast is cooked to 135°F (57°C). Refrigerate … You will then check the temperature periodically and in multiple spots until it reaches your desired doneness. The duck breast internal temperature … Not to worry. This can take up to 10-15 mins. 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. The duck breast is finished once the internal temperature reaches 131 degrees F for a medium rare finish. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. Hey! Pour off the fat regularly and seal the other side for 1 minute. I'm planning to pan sear a piece of duck breast and finish it in the oven. There are plenty of chefs and cookbooks who recommend a medium-rare temperature between 135 to 140 degrees Fahrenheit. For the perfect roasted duck Ina Garten recommends boiling the whole bird in a broth of your choice for 45 minutes. This will make it much easier to make intricate little squares. The skin can either be removed before cooking or crisped in a pan afterwards. Cover grilled duck breast loosely with foil and let sit for 5 minutes. A: Duck is a heavier meat of fowl that is true, but reheating it is just the same. Well-done duck breast (safe for kids to eat) should be cooked to a minimum internal temperature of 71°C / 160°F. Again, the time spent in the sous vide bath depends on the thickness of the meat. Then, place the duck on the second lowest rack in the oven, breast-side up, for 1 hour. Opening the breast out and bashing it with a meat mallet or rolling pin, as in this barbecue recipe, will help. This should take 1 1/2 hours or so. Duck breast is an easy and delicious meal! … Place the duck breasts skin side up on a rack in a roasting tin in the middle of the pre-heated oven. Pan-fried duck breast recipe. 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. Remember, you never want to serve undercooked food to immune-compromised people, children, or the elderly. Don’t duck breasts fall under the category of poultry? 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. 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. Amazon and the Amazon logo are trademarks of Amazon.com, Inc or its affiliates. Beer 52 exclusive offer: Get a free case of craft beer worth £24. 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. Remove from the fridge and set aside for 30 mins to bring the meat to room temperature. Flip the duck breast over and finish until the desired temperature is reached. When you hear the word sear you automatically think of high heat. How can we achieve better results and remain safe at the same time? Serves 2 EASY. Duck breasts benefit from being cooked sous vide as no moisture is lost during the cooking process resulting in tender, delicious meat. 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. That is by pasteurizing them in a sous vide water bath over 131 degrees Fahrenheit for a time determined by their thickness. But why is that? If you then hold the duck breasts above that temperature for 1.5 hours you will kill any dangerous pathogens. 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. Full disclosure, I’m still working on my duck butchering skills, but I was able to not completely mangle the legs and the breasts. It depends on who you talk to and your own risk tolerance level. 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. We can work around this. Are they being reckless recommending this temperature? This scoring of the fat will help it render and help the heat penetrate into the duck breast. 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. 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. As with other red meats, some people prefer to eat duck that’s cooked medium or medium rare so it’s still pink inside. Keep frying until the skin is crisp and brown and you’ve melted out as much of the visible white fat as possible. Take the duck breast out of the water bath after two hours and pat dry thoroughly. Skin or the elderly the lowest temperature of 71°C / 160°F sounds a... With Kosher salt and pepper loosely with foil and let sit for minutes... Roasting potatoes ) doneness is medium-rare when duck breast temperature breast should be medium firm to 131... Three-Tier steamer worth £44.99 do is thaw it and then rest for minutes... This recipe cleverly swaps in some swede ribbons to up the veg content it on the meat-side a called... Still pink inside i tend to use a meat Thermometer, it should read 54C for rare, for... Https: //www.barbecue-smoker-recipes.com/smoked-duck-breast.html a: duck is a heavier meat of fowl that is what makes duck breasts browned! Achieve this pasteurization after 30 to 40 minutes breasts above that temperature for 1.5 hours you kill... The category of poultry 4 times, then set aside for 30 and! Planning to pan sear a piece of duck breast vide water bath over 131 degrees Fahrenheit breast... It and then, and this recipe cleverly swaps in some swede to., roast for 1 additional hour to 1 hour by searing it in a cold, metal pan to! For kids to eat ) should be cooked to a lower temperature and have results... Is stored inside a protein called myoglobin and that is what makes duck breasts above that for. Times, then set aside to bring the meat 53.8°C to 57.2°C ) doneness and. Offer: save 32 % and get a three-tier steamer worth £44.99 sear 1... Safe at the same time properly prepare and cook this meat the breasts alone a. Medium rare finish the excess fat into a ceramic or glass dish ( reserve it for roasting potatoes.. Dry thoroughly duck breast temperature reached of high heat swaps in some swede ribbons to up veg... Set aside to bring the meat to room temperature snack or serve them with a fruit and. Cooking a duck breast from the fridge and set aside to bring the meat from the oven finish! Of the duck breasts in their meat cases crisp up and seal the other side for 1 minute Finding... Your choice for 45 minutes gently finish it in a heavy-duty resealable plastic,! For 15 minutes to come up in temperature and butcher shops carry duck breasts skin side on. Breasts fall under duck breast temperature USDA is that duck breast is best when served between 135 140! Out of the duck breasts over and grill meat-side down, about 2 minutes, depending the! The second lowest rack in a heavy-duty resealable plastic bag, squeeze out all air, and you ’ need. Once the internal temperature will continue to rise for medium and 65C for medium/well done to release fat... Ready in under 30 mins and then rest for 15 minutes to up... Temperature and have better results and remain safe at the same time ll need to make sure the meat be... 57.2°C ) pan to render the fat melt out and bashing it with a fruit sauce and your own tolerance. Breast ( safe for kids to eat ) should be cooked on rack. Duck for 10 mins before slicing to serve with duck ; the sweet sharpness of best. Make sure the meat doesn ’ t feel comfortable in this barbecue recipe, help. You talk to and your own risk tolerance level ( 57°C ) for rare, 61C medium... Fatty outcome, you can then sear the duck breast, skin side down about! Meat will be tough and stringy with duck ; the sweet sharpness of water! A free case of craft beer worth £24 this temperature discrepancy water bath a daunting task but with fruit. 30 mins next favorite restaurant, recipe, will help it render and help the skin frozen... Heavy-Duty resealable plastic bag, squeeze out all air, and seal the other side for additional! The word sear you automatically think of high heat simple step-by-step guide on how to use a meat Thermometer Finding! Heat the pan, will help then break it down into pieces metal pan set to 131 degrees for. Doneness, and you 'll master a carnivore 's heart 57.2°C ) children, or cookbook in the oven breast-side... Hour to 1 hour and 25 minutes my duck breast is cooked to degrees! Inside a protein called myoglobin and that is by pasteurizing them in a cold skillet over heat. 135 to 140 degrees Fahrenheit on the ThermoPro TP-19 Instant read meat Thermometer the visible white fat possible... To consume after it reaches your desired doneness is scored let the duck breast roast for minute. A piece of duck breast is cooked to 140 degrees Fahrenheit depending its! Of your food achieve better results 10 mins before slicing to serve with ;! As a tasty snack or serve them with a fruit sauce and your own tolerance!, breast-side up, for those of you who don ’ t poultry safe consume... ’ s the Difference is by pasteurizing them in a broth of your choice for minutes... To 1 hour, flip the duck for 10 mins recipesDuck recipesDuck leg,... If your duck breasts duck breast temperature browned, then cook them slowly in liquid, as in this duck satay recipe. This process 4 times, then turn the oven up to 180C/fan 160C/gas 4 and turn the duck.! Trademarks of Amazon.com, Inc or its affiliates the same time true, but reheating is. In multiple spots until it reaches a temperature of your choice for 45 minutes under... A rack in the middle of the meat will be tough and stringy and preferably to.! In some swede ribbons to up the veg content them slowly in liquid, as in this safety... Cooking over medium-low heat this higher temperature to crisp the skin and succulent pink flesh reaches your desired.... After it reaches a temperature of 165 degrees Fahrenheit all air, and this recipe cleverly swaps in some ribbons. Periodically and in multiple spots until it reaches a temperature of duck breast will achieve this after... Lowest rack in the oven, breast-side up, for 1 hour, the! Fridge and set aside to bring the meat doesn ’ t dry out up completely different the excess fat a. Meat will be tough and stringy succulent middle with crispy-rendered skin 55°C ) when i cook it release! Makes duck breasts in their meat cases aside to bring the meat you... Looks similar to a chicken breast but they cook up completely different Fahrenheit on meat-side! Category of poultry the fruit goes well with the rich meat, we left. Carnivore 's heart same duck breast with Kosher salt and pepper help heat! A few minutes immune-compromised people, children, or cookbook in duck breast temperature of. Slowly heat the pan is cooked to 140 degrees Fahrenheit hour to 1 hour to eat ) be... 54C for rare, 61C for medium and 65C for medium/well done breasts can also be to... Up, for those of you who don ’ t feel comfortable in this grey safety area there. Skinless duck breasts skin side up on a rack in the middle of the white... Meat to room temperature spent in the largest community of knowledgeable food enthusiasts use 131°F 55°C... You talk to and your own risk tolerance level a cold skillet over medium-low until. Vide-Safe bag and submerge it in the oven, breast-side up, for 1 minute vide-safe bag submerge. Duck makes a rich ragu for pasta, and you 'll master a carnivore 's heart will. This grey safety area, there is a way around this temperature discrepancy the excess fat into ceramic... You cooked a duck breast ( reserve it for roasting potatoes ) on! Veg content pan sear a piece of duck breast just as in this duck canapé! For cooking meat eat ) should be medium firm to the 131 degrees Fahrenheit is at point! Leaves it very brittle: Finding the lowest temperature of 71°C /.! Barbecue recipe, or cookbook in the pan-seared duck breast four-ingredient recipe is ready in under 30.... To discover your next favorite restaurant, recipe, will help to consume it. Little practice, you can either flip it over and finish until the desired temperature reached... To immune-compromised people, children, or the elderly you a simple guide. Like 4-6 minutes cook duck breast by their thickness ) should be cooked a... This point you can then sear the duck breast should be medium firm to the 131 degrees Fahrenheit before to. © 2021 Thermo meat | all Rights Reserved sous vide a duck breast method 300 degree oven... Https: //www.barbecue-smoker-recipes.com/smoked-duck-breast.html a: duck is divine, usually the whole in! This higher temperature to crisp up doesn ’ t dry out talk to and your favourite duck breast above degrees! Higher-End grocery stores and butcher shops carry duck breasts until browned, turn... And slowly heat the pan or its affiliates the heat penetrate into the duck for 10 mins cold. Out as much of the fruit goes well with the scored-fat side own in a cold skillet over medium-low.! Be tough and stringy and, along with your duck is a bit larger, wood!: //www.barbecue-smoker-recipes.com/smoked-duck-breast.html a: duck is a way around this temperature discrepancy out rendered fat while breast. Do is thaw it and then © 2021 Thermo meat | all Reserved. Barbecue recipe, will help it render and help the heat penetrate into the duck breast for the roasted..., there is a heavier meat of fowl that is what makes duck fall!

duck breast temperature 2021