The Showstopper

The air fryer’s high heat and circulating air works wonders when rendering fat and creating a beautifully crispy skin, all while keeping the meat tender and juicy. Enjoy this gourmet dish without having to find parking at a gourmet restaurant.

We don’t preheat the air fryer for this recipe because we want to render as much fat from the duck breast as possible. Starting the cook in a cold air fryer helps to achieve a crispy skin texture while keeping the meat tender and juicy. 

Duck breasts should be cooked to an internal temperature of 165°F to ensure food safety. However, many chefs and restaurants serve duck breast medium-rare due to its richer flavor and texture when cooked to a lower temperature. If you are concerned about food safety, always cook duck to 165°F, but if you want a more tender and juicy result, consider cooking it to a medium-rare doneness by reducing the cooking time by 2 to 3 minutes, or until it reaches an internal temperature of 130 to 135°F. 

How to Pick Duck Breast

When selecting duck breast at the supermarket, look for a vibrant red meat color, firm texture, intact skin with no blemishes, and a pleasant smell. Avoid any that appear slimy, discolored, or have a strong, off-putting odor. Also consider the breed, with "Pekin" being a popular choice for its mild flavor and good meat-to-fat ratio. Many duck breasts come frozen at the supermarket, so give yourself a day to defrost the duck breast in the refrigerator.

Ingredient Swaps

Feel free to swap the salt and pepper with your favorite seasoning blend.

Nutrition Information

While relatively high in fat, duck meat contains less saturated fat and a higher proportion of heart-healthy monounsaturated fats compared to pork and beef. For people eating a moderate amount of carbohydrates, research has found that replacing saturated fat with monounsaturated fats may help promote weight loss — specifically fat loss — and can improve insulin sensitivity.