What are the best tips for cooking duck breast?

Score the skin in a crosshatch pattern. Start skin-side down in a cold pan. Render the fat slowly — save it for cooking.

What internal temperature should duck breast reach?

Duck Breast should reach 130°F rare · 140°F med-rare · 155°F medium for safe consumption.

Sear + Oven at 10–6 min (after sear). Sear skin-side down 6–8 min first. Finish in oven.

Grill at 5–6 min skin-side, 3–4 min flesh-side. Score skin deeply. Watch for flare-ups from fat.

Sous Vide at 1.5–2 hrs. Sear skin-side after in very hot pan. Perfect pink.

Smoke at 1.5–2 hrs. Cherry wood. Sear to finish.

protein

Skin-on Magret or Pekin, about 8 oz

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Safe Internal Temp

130°F rare · 140°F med-rare · 155°F medium

↕ Slide the temperature to see how cook times change

your temp

400°F

cook time

~8min (after sear)

Low & slow 375°425° Hot & fast

✎ Sear skin-side down 6–8 min first. Finish in oven.