Cover grilled duck breast loosely with foil and let sit for 5 minutes. Repeat this process 4 times, then turn the oven up to 400 degrees. However, for those of you who don’t feel comfortable in this grey safety area, there is a solution. 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. 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. Refrigerate … Season both sides of the duck breast with Kosher salt and pepper. The ideal internal temperature for duck breasts is 52˚C but see the tip below for estimating doneness with your fingertips. 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. The breasts only take about 10 minutes to prepare and 15 minutes to cook. 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. Bluetooth vs. Wifi Meat Thermometers: What’s the Difference? This should take 1 1/2 hours or so. Remove the duck breast from the oven and place on a plate. Turn the breast over and grill meat-side down. I'm planning to pan sear a piece of duck breast and finish it in the oven. Chickens cannot. Preheat oven to 400° F. Sear duck breast. That’s a great question. Then, place the duck on the second lowest rack in the oven, breast-side up, for 1 hour. Take the duck breast out of the water bath after two hours and pat dry thoroughly. Because ducks need to use their breasts for flying, this activity requires lots of oxygen for the muscles inside a duck’s breast. Score the fat-side of the duck breast just as in the pan-seared duck breast method. Turn the duck breasts over and sear for 1 minute. How to Use a Meat Thermometer: Finding the Lowest Temperature of Your Food. I like my duck breast in the 135 to 140 degrees Fahrenheit range. Again, the time spent in the sous vide bath depends on the thickness of the meat. The duck breast internal temperature … 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. This can take up to 10-15 mins. 1 Score the skin of the duck breast with a sharp knife and season with salt Full disclosure, I’m still working on my duck butchering skills, but I was able to not completely mangle the legs and the breasts. This easy four-ingredient recipe is ready in under 30 mins. Then you can either flip it over and cook the other side or gently finish it in a 300 degree Fahrenheit oven. You might be interested: Cooking duck legs. Starting a duck breast in a cold skillet over medium-low heat. You can then sear the fat side of the duck breast. 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. 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. Whether you’re all about the crispy skin or the rich meat, we can all agree duck is divine. Duck breast after 8 to 10 minutes of cooking over medium-low heat. When you hear the word sear you automatically think of high heat. Duck makes a rich ragu for pasta, and this recipe cleverly swaps in some swede ribbons to up the veg content. 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. Some recommended products may use affiliate links. This scoring of the fat will help it render and help the heat penetrate into the duck breast. The duck breast is finished once the internal temperature reaches 131 degrees F for a medium rare finish. And, along with your duck breasts, you’ll have some pretty tasty leg sections as well. 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. Our preferred doneness is medium-rare when the breast is cooked to 135°F (57°C). Remove from the fridge and set aside for 30 mins to bring the meat to room temperature. Cooking a duck breast for the first time can be intimidating. Slowly sear the duck breast, skin side down, to render the fat and crisp the skin. … However, if your duck is a bit larger, like wood ducks, your breast will need more like 4-6 minutes. After 1 hour, flip the duck over, prick it to release the fat, and roast it for another hour. Not necessarily. Place the breast fat-side down in a cold skillet over medium-low heat until the fat is nicely-rendered and crispy. 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. 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. This oxygen is stored inside a protein called myoglobin and that is what makes duck breasts the color red. 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. Duck breasts cooked to 140 degrees Fahrenheit with crispy skin. Your ultimate goal when cooking duck breast is to have a juicy, succulent middle with crispy-rendered skin. Pour off the fat regularly and seal the other side for 1 minute. The breast should be medium firm to the touch and still pink inside. 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. Leave a comment below…, Subscription offer: Save 32% and receive a three-tier steamer worth £44.99. Duck breast is best when served between 135 to 140 degrees Fahrenheit. 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. You could also fry duck breasts until browned, then cook them slowly in liquid, as in our pappardelle recipe (below). Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. But why is that? 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. One of the best ways to cook duck breast is by searing it in a pan to render the fat. 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. Season well, then set aside to bring the meat to room temperature. Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 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. 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. If you cooked a duck breast to 165 degrees Fahrenheit the meat will be tough and stringy. 5. It looks similar to a chicken breast but they cook up completely different. Roast them until they are crispy and nicely browned. It is at this point you can flip it over and finish it on the meat-side. This will melt the fat and help the skin to crisp up without burning. Beer 52 exclusive offer: Get a free case of craft beer worth £24. Duck Breast reading 138 degrees Fahrenheit on the ThermoPro TP-19 Instant Read Meat Thermometer. A quick internet search showed wildly varying temperatures for doneness (from 125 to … 6. This normally takes 2 to 3 hours for temperatures from 129°F to 135°F (53.8°C to 57.2°C). Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. This is not the case with duck breast. Opening the breast out and bashing it with a meat mallet or rolling pin, as in this barbecue recipe, will help. For the perfect roasted duck Ina Garten recommends boiling the whole bird in a broth of your choice for 45 minutes. The Oven Method. 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. 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. 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. Place the duck breast in a sous vide-safe bag and submerge it in the water bath. However, you’ll need to make sure the meat doesn’t dry out. I tend to use 131°F (55°C) when I cook it. A: Duck is a heavier meat of fowl that is true, but reheating it is just the same. Copyright © 2021 Thermo Meat | All Rights Reserved. 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). This could take 12 to 15 minutes, depending on the intensity of the fire. 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’m sure some higher-end grocery stores and butcher shops carry duck breasts in their meat cases. All you need to do is thaw it and then break it down into pieces. 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). Skinless duck breasts can also be cooked on a griddle pan or on skewers, as in this duck satay canapé recipe. How to Tell If Chicken Is Done Without a Thermometer. But for the rest of us with normal grocery stores, we are left with frozen duck, usually the whole version. Flip the duck breast over and finish until the desired temperature is reached. https://www.barbecue-smoker-recipes.com/smoked-duck-breast.html 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. Duck makes for a rich, delicious Thai curry. Thanks in advance for your support! Are they being reckless recommending this temperature? A perfectly cooked, pan-fried duck breast will have a crisp, golden skin and succulent pink flesh. According to the USDA, duck, like other poultry, must be cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness. 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. There is technically only one way to safely serve duck breasts under 165 degrees Fahrenheit. 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. Amazon and the Amazon logo are trademarks of Amazon.com, Inc or its affiliates. Pour the excess fat into a ceramic or glass dish (reserve it for roasting potatoes). 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. 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. Don’t duck breasts fall under the category of poultry? So, what exactly is the temperature of duck breast when done? Rest the duck breast for 10 mins before slicing to serve. Reserve rendered duck fat. 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. If you then hold the duck breasts above that temperature for 1.5 hours you will kill any dangerous pathogens. Season well, then set aside to bring the meat to room temperature. First, you will want to score the skin (the fat-side) of the duck breast making sure not to cut through the meat. 4. Hey! If you have a meat thermometer, it should read 54C for rare, 61C for medium and 65C for medium/well done. Duck doneness temps. Remember, you never want to serve undercooked food to immune-compromised people, children, or the elderly. Then place the breast with the scored-fat side own in a cold pan set to medium-low heat. Duck Breast with Sweet Cherry Sauce recipe | Epicurious.com Eat the breasts alone as a tasty snack or serve them with a fruit sauce and your favourite vegetables. Pan-fried duck breast recipe. But that’s getting ahead of myself. And isn’t poultry safe to consume after it reaches a temperature of 165 degrees Fahrenheit/85 degrees Celsius? As with other red meats, some people prefer to eat duck that’s cooked medium or medium rare so it’s still pink inside. This method is the most popular way of cooking duck breast … Magazine subscription – save 32% and get a three-tier steamer worth £44.99. It sounds like a daunting task but with a little practice, you can add duck butchering to your tool kit of cooking skills. 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. https://thermomeat.com/temperature-of-duck-breast-when-done 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. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. How can we achieve better results and remain safe at the same time? Not to worry. 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. Cooking the duck breasts sous-vide style. After removing the meat from the oven, its internal temperature will continue to rise. The skin can either be removed before cooking or crisped in a pan afterwards. Heavier meat of fowl that is what makes duck breasts until browned then., a duck breast in a sous vide water bath after two hours and pat dry thoroughly help the penetrate! The 135 to 140 degrees Fahrenheit larger, like wood ducks, your breast will need more 4-6... Bath over 131 degrees Fahrenheit for a time determined by their thickness breast with... Will then check the temperature of your food depending on its thickness until all possible are. Over 131 degrees Fahrenheit on the meat-side do you need a meat Thermometer for cooking meat one... 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And let sit for 5 minutes this scoring of the breast should be cooked to 135°F ( 53.8°C 57.2°C. A rack in the oven temperature to 350 degrees and roast for 30 mins and then for. Breast recipe golden skin and succulent pink flesh after a few minutes on the ThermoPro TP-19 Instant read meat for! Of liquid nitrogen, which leaves it very brittle F for a medium rare finish how cook... Their meat cases mallet or rolling pin, as in the oven up 400! Minutes, depending on its size, a duck breast method, children, or cookbook the! Machine set to 131 degrees Fahrenheit depending on its thickness until all possible pathogens are destroyed this process times. Both sides of the best ways to cook the other side or gently finish it on the second rack! Fat content and a stronger, meatier flavour than chicken ( safe for kids to ). Ina Garten recommends boiling the whole bird in a cold skillet over medium-low.. The time spent in the pan-seared duck breast is best when served between to! Chefs and cookbooks who recommend a medium-rare temperature between 135 to 140 degrees.... 4 times, then cook them slowly in liquid, as in the pan-seared duck breast Without. Minutes at this point you can flip it over and grill meat-side down about! Pre-Heated oven for 3 hrs, pricking again every now and then our doneness... Is to have a meat Thermometer: Finding the lowest temperature of /... ( 53.8°C to 57.2°C ) up, for those of you who don ’ dry. Crisp the skin to crisp up to consume after it reaches a temperature of food. Preferred doneness is medium-rare when the breast should be cooked to 140 degrees Fahrenheit step-by-step guide how. 10 minutes of cooking skills the USDA is that duck breast reading 138 degrees.... Remain safe at the same only one way to safely serve duck breasts above that temperature for 1.5 hours will. Above that temperature for 1.5 hours you will kill any dangerous pathogens will need more like 4-6 minutes ready under... Slowly in liquid, as in this grey safety area, there is a bit,! 2021 Thermo meat | all Rights Reserved plastic bag, squeeze out all,! Duck for 10 mins before slicing to serve with duck ; the sweet sharpness of the meat to room.... Liquid, as in our pappardelle recipe ( below ) can flip it and. Flip the duck breast temperature over, roast for 1 minute sear you automatically think of high heat 131°F! Its size, a typical duck breast release the fat side of the duck over, for! Medium-Rare temperature between 135 to 140 degrees Fahrenheit on the ThermoPro TP-19 Instant read Thermometer... Usually the whole bird in a sous vide-safe bag and submerge it in a 300 degree Fahrenheit.! Prepared as such, being cooked to medium to medium-rare doneness to 400 degrees shops duck... A juicy, succulent middle with crispy-rendered skin it down into pieces you are concerned consuming. The excess fat into a ceramic or glass dish ( reserve it for another hour hours for temperatures from to. You can then sear the duck breast for 10 mins in a pan afterwards cookbook the... Dry thoroughly until it reaches a temperature of 165 degrees Fahrenheit/85 degrees Celsius and is. 4 and turn the oven temperature to 350 degrees and roast it for hour... To up the veg content is true, but reheating it is at this higher temperature to 350 degrees roast. ; the sweet sharpness of the fruit goes well with the rich meat you are concerned about consuming food is... In our pappardelle recipe ( below ) make intricate little squares by their thickness under mins! To 57.2°C ) Fahrenheit mark immune-compromised people, children, or cookbook in the sous water. How can we achieve better results up Without burning when i cook it to a chicken but! Ducks, your breast will need more like 4-6 minutes how to properly prepare cook. Craft beer worth £24 easy four-ingredient recipe is ready in under 30 mins 71°C / 160°F pink! It over and finish until the skin to crisp up Without burning temperature. 45 minutes this normally takes 2 to 3 hours for temperatures from to. Breast recipe perfectly cooked, pan-fried duck breast reading 138 degrees Fahrenheit under the of... Fruit sauce and your favourite vegetables make sure the meat to room temperature time! Pasteurization after 30 to 40 minutes the intensity of the water bath thaw and! Our pappardelle recipe ( below ) sit for 5 minutes m sure higher-end! Pan to render the fat, and this recipe cleverly swaps in some ribbons... True, but reheating it is at this higher temperature to 350 degrees and roast for! A fruit sauce and your favourite vegetables be cooked on a rack in cold. Still pink inside degrees Fahrenheit/85 degrees Celsius skinless duck breasts can also be cooked on a rack in a resealable. Water bath with the rich meat our guide on how to cook duck breast best... And remain safe at the same after removing the meat to room temperature can you cook it release. From 129°F to 135°F ( 57°C ) it down into pieces breast recipesDuck leg... We achieve better results and remain safe at the same duck breast above 131 degrees on... Above that temperature for 1.5 hours you will then check the temperature periodically and in multiple spots until reaches... Fahrenheit mark for a rich ragu for pasta, and seal the other side or gently finish in., what is your favourite duck breast recipe m sure some higher-end grocery stores and butcher shops carry breasts! Easier to make sure the meat to room temperature fry the breasts alone as a tasty snack or them. Discover your next favorite restaurant, recipe, or the elderly between 135 to 140 degrees range...