Go Back
–+ servings
Magret de canard au air fryer - En-tete

Air Fryer Duck Breast

Print Recipe Pin the recipe
Pas encore de notes
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Course: Main course
Cuisine: Française
Servings: 2
Author: Marc Winer

Ingredients

Duck Breast

  • 1 duck breast 350 to 400 g

Seasoning

  • fine salt
  • black pepper ground
  • 1 pinch sweet paprika or Espelette pepper (optional)

Procédé

Preparation

  • Remove the duck breast from the refrigerator 20 minutes before cooking.
    1 duck breast
  • Pat the duck breast dry with paper towels.
  • Score the skin in a diamond pattern, spacing the cuts about 0.5 cm apart with a sharp knife, taking care not to cut into the flesh.
  • Season both sides with salt and pepper.
    fine salt, black pepper
  • Add the paprika (or Espelette pepper), if using.
    1 pinch sweet paprika

Air Frying

  • Preheat the air fryer to 200 °C for 3 minutes.
  • Place the duck breast in the basket, skin-side up.
  • Cook for 10 minutes at 180 °C.
  • Remove the basket and pour off the rendered fat collected in the drawer, then wipe away any residue with paper towels.
  • Turn the duck breast over so the flesh side faces up.
  • Continue cooking for 6 to 8 minutes at 180 °C for pink duck (add 3 to 4 minutes for medium-well).
  • Check the internal temperature: 58 °C for pink, 62 °C for medium, 65 °C for medium-well.

Finishing

  • Let the duck breast rest for 5 minutes, loosely covered with foil.
  • Slice thinly on the bias and serve immediately.

Notes

  • Score the skin in a tight diamond pattern (≈ 0.5 cm) without cutting into the flesh; this helps the fat render and the skin crisp.
  • Pour off the fat after 10 minutes to prevent smoke and bitter flavors, then wipe the drawer clean.
  • Internal temperature guide: 58 °C for pink, 62 °C for medium, 65 °C for medium-well. Remove the duck slightly below your target temperature, as it will continue cooking while it rests.
  • Resting the duck for 5 minutes before slicing is essential; otherwise, it will lose its juices.
  • Storage: 2 to 3 days in the refrigerator (in an airtight container) or 1 month in the freezer. Reheat for 2 to 3 minutes at 160 °C in the air fryer (avoid the microwave).
  • The rendered duck fat can be strained and stored in the refrigerator for cooking.
Did you make this recipe?Tag @marcwiner on Instagram!