Air Fryer Reference
Duck Breast
protein · fresh
- Temperature
- 380 °F
- 193 °C
- Total time
- 14 min
- 2 breasts
- Flip at
- 7 min
- flip once
- Internal temp
- 135 °F
- 57 °C
Doneness
The skin is crisp and the center is rosy-pink at 135 °F (57 °C). A rubbery, ungilded fat cap means it needs to render longer; gray, firm meat means it overcooked.
Oil & seasoning
None — duck renders its own fat; just score the skin.
Season with: salt, black pepper, thyme, orange zest.
Watch out for
- Score the fat cap in a crosshatch so it renders and crisps.
- Start skin-side down to render the fat before browning the meat.
- Serve duck breast pink — pull at 135 °F so it isn't tough.
- Rest 5 minutes, then slice thinly against the grain.