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What To Serve With Duck Breast

Air Fryer Duck Breast

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Air fryer duck breast produces crispy skin and juicy meat in under 20 minutes. Scoring the skin and dry brining beforehand ensures rendered fat and a crisp surface, while high heat cooking requires no flipping until nearly finished.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces duck breast thick fat layer, skin on
  • 1.5 teaspoons kosher salt for dry brining both sides
  • 1 teaspoon black pepper freshly ground
  • 0.5 teaspoon five-spice powder
  • 1 teaspoon olive oil brush lightly on skin

Equipment

  • Air fryer Used to cook duck breast at 400°F for crispy skin and tender meat
  • Sharp knife For scoring duck skin in diamond pattern
  • Thermometer To check internal temperature of duck breast

Method
 

  1. Bring duck breasts to room temperature for 20-30 minutes before cooking to ensure even cooking.
  2. Score the duck skin in a diamond pattern about 0.25 inch deep without cutting into the meat. Space cuts about 0.5 inches apart to allow fat to render.
  3. Dry brine the duck breasts by seasoning both sides evenly with kosher salt. Place skin side up on a plate and rest uncovered in the fridge for at least 30 minutes. Before cooking, pat the skin dry completely with paper towels.
  4. Preheat the air fryer to 400°F. Lightly brush olive oil over the duck skin and season with black pepper and five-spice powder. Place the breasts skin side down in the air fryer basket with at least 2 cm space around each piece.
  5. Air fry the duck skin side down for 12 to 15 minutes. Flip the breasts skin side up and cook an additional 3 to 5 minutes until the skin is golden and crispy. Use a thermometer to check for an internal temperature of 135°F for medium-rare.
  6. Remove the duck breasts from the air fryer and rest under loose foil for 5 to 10 minutes to redistribute juices. Slice against the grain at a slight angle before serving.

Notes

  • Score the skin carefully to avoid cutting into the meat for even fat rendering.
  • Dry brining and patting the skin dry are essential to achieve crispy skin.
  • Use a meat thermometer to avoid overcooking; 135°F yields tender, medium-rare duck.

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