Cosori Recipe

Crispy-Skinned Duck Breast Air Fryer Recipe

Name: Crispy-Skinned Duck Breast Air Fryer Recipe
Prep time: 1 Hr 5 Mins
Cook time: 15 Mins
Yield: 4 servings
Cuisine: American
Ingredients: 2 boneless, skin-on duck breasts (7 ounces each), packed in a brine; 0.25 teaspoon kosher salt; 0.25 teaspoon freshly ground black pepper

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.

Prep Time 1 Hr 5 Mins

cook Time 15 Mins

Servings 4

Curated by:Chef Margaret

Fresh Ingredients

Scale:

YIELD 4 Serving

2 boneless, skin-on duck breasts (7 ounces each), packed in a brine
0.25 teaspoon kosher salt

0.25 teaspoon freshly ground black pepper

NUTRITIONAL INFORMATION IS ONLY AN ESTIMATE. THE ACCURACY OF THE NUTRITIONAL INFORMATION FOR ANY RECIPE ON THIS SITE IS NOT GUARANTEED.

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.

The information contained in this recipe is intended for informational purposes only and does not constitute medical or dietary advice. The authors and publishers of this recipe are not responsible for any adverse reactions, health problems, or other consequences that may arise from the use of the recipe or ingredients contained herein. Readers are advised to use their own judgment and knowledge when preparing recipes, including considering any food allergies, dietary restrictions, or other health concerns they or those they are cooking for may have.

Nutritional information, where provided, is offered as a courtesy and is not guaranteed to be accurate. Readers should independently verify nutritional information if accuracy is critical.

This recipe is not intended to replace professional advice from a physician, registered dietitian, or other qualified healthcare professional. If you have any health concerns or questions about your diet, please consult with a qualified professional. The authors and publishers disclaim any liability for any adverse effects resulting from the use of the information provided in this recipe.

Per Serving

SERVING SIZE 1

CALORIES 158

PROTEIN 14 g

CARBOHYDRATES 0 g

FAT 11 g

FIBER 0 g

SATURATED FAT 3 g

CHOLESTEROL 96 mg

SODIUM 289 mg

Step by Step

Let's cook

PREP DUCK BREAST

Pat duck breasts very dry with paper towels.
Score the skin in a diamond pattern with a sharp knife. Avoid slicing through the meat.
Rest duck breasts in the refrigerator, uncovered, for at least 1 hour or overnight.
Pat again with paper towels to remove any remaining moisture. Season the duck breasts all over with salt and pepper. If your duck breasts do not come packed in a brine, use more salt and pepper as needed.