Duck Breast: sear + oven at 400°F for about 8 min (after sear). Internal temp: 130°F rare · 140°F med-rare · 155°F medium.
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Safe Internal Temp
130°F rare · 140°F med-rare · 155°F medium
Cooking Methods
↕ 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.
Doneness Chart
Doneness
Target
Pull Temp
What to Expect
Rare
130°F
125°F
Deep red center, very tender
Medium-Rare
140°F
135°F
Red-pink center, ideal
Medium
155°F
150°F
Pink center, firmer
Pull temp = when to remove from heat. Carryover cooking raises the temp 5–10°F as it rests.
Food Safety
Duck breast is typically served medium-rare (140°F), similar to steak. USDA recommends 165°F for poultry, but duck breast is a whole muscle with a thick fat cap — it's treated like red meat by most chefs. The thick skin and fat layer need slow rendering, so starting skin-down in a cold pan is critical. If you prefer to follow USDA guidelines, cook to 165°F, but the texture will be much firmer.
Frequently Asked Questions
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 is typically served medium-rare (140°F), similar to steak. USDA recommends 165°F for poultry, but duck breast is a whole muscle with a thick fat cap — it's treated like red meat by most chefs. The thick skin and fat layer need slow rendering, so starting skin-down in a cold pan is critical. If you prefer to follow USDA guidelines, cook to 165°F, but the texture will be much firmer.
What are the doneness temperatures for duck breast?
Rare: 130°F (pull at 125°F). Medium-Rare: 140°F (pull at 135°F). Medium: 155°F (pull at 150°F). Pull temp is when to remove from heat — carryover cooking raises the temp 5–10°F during rest.
How do you sear + oven duck breast?
Sear + Oven at 10–6 min (after sear). Sear skin-side down 6–8 min first. Finish in oven.
How do you grill duck breast?
Grill at 5–6 min skin-side, 3–4 min flesh-side. Score skin deeply. Watch for flare-ups from fat.
How do you sous vide duck breast?
Sous Vide at 1.5–2 hrs. Sear skin-side after in very hot pan. Perfect pink.
