
Duck breast is known for its rich, flavorful meat and crispy skin, making it a favorite for many. If you want to try something new in the kitchen, duck breast could be your next experimental venture. Despite it seeming like an intimidating piece of meat, it’s actually quite straightforward to cook once you know a few important techniques and tips.
Continue reading this guide to learn how to prepare duck breast, make sauces to help it stand out, and cook duck breast in the oven, on the grill, on the stove, and in an air fryer.
Types of Duck
There are several duck breeds that you can use to make duck breasts. Depending on where you live and what kinds of ducks are available in your area, you might see different options when buying duck.
One of the most common is Pekin duck, which is known for its mild flavor and tender meat. It has a good balance of fat and meat, making it versatile for various cooking methods, from roasting to pan-searing. Pekin ducks are often found in supermarkets and are a staple in many classic dishes.
Mallard is another widely known type of duck that you can use for cooking. Mallard meat is often gamier tasting than Pekin, so it’s not always a favorite. However, its more robust taste makes it a more common staple in gourmet dishes at restaurants.
Muscovy ducks are a larger breed than many others, so you can often get more breast meat from them. They have less fat content than some other breeds but without sacrificing flavor. Because they can produce larger servings of meat, their breasts are ideal for roasting.
Prepping Duck Breast
Taking a few steps to prepare duck breast before cooking can ensure that the duck gets crispy skin, an even cook, and flavor throughout.
Start by patting the duck breasts dry with paper towels to remove excess moisture, which helps achieve crisp skin. Next, score the skin in a crosshatch pattern using a sharp knife without cutting into the meat. Doing this helps the fat cook down and promotes even crisping.
Next, season the meat side generously with salt and pepper, or your preferred seasoning, to enhance flavor. If desired, let the seasoned duck breasts rest at room temperature for about 15 minutes before cooking raise the temperature a bit, which can help the duck breast cook evenly.
Top Tips for Success
Don’t start cooking duck breast without having a few expert tips up your sleeve:
- Score the skin: Before cooking your duck breast, score its skin in a crosshatch pattern, making sure not to cut into the meat. This allows the fat to render more easily and creates that delicious, crispy skin.
- Season generously: Duck pairs well with bold flavors. Generously season the meat side with salt, pepper, and herbs like thyme or rosemary. You can also experiment with rubs or marinades for added flavor depth.
- Cook skin-side down: Start cooking the duck breast skin-side down. This helps render the fat slowly, ensuring the skin becomes crispy without burning. You can finish off the duck breast skin-side up to continue cooking evenly.
- Use a meat thermometer: Avoid overcooking or undercooking duck breast by using a meat thermometer to check for doneness. The USDA recommends an internal temperature of at least 165°F for safe eating, although it’s common to cook it to medium-rare in restaurants. If cooking to medium-rare, you can generally pull the duck from the heat around 130°F, as it will cook more as it rests.
- Rest it: Similar to steak, you should allow the duck breast to rest for about 5 minutes after cooking. This helps the juices redistribute, resulting in tender and juicy meat when it’s ready to cut into and serve.
Sauce Variations

The great thing about duck is that it’s highly versatile, working with various flavor profiles, from savory to sweet. Here are a few of the more common sauce pairings for duck breast.
Orange Sauce
Orange sauce adds brightness to the gamey taste of duck and can help duck—which is rich in fat—feel more balanced. Plus, the bright orange hue of this sauce brings color to a duck breast dish to enhance visual appeal. To make a simple orange sauce, combine juice and zest from fresh oranges with some chicken stock, honey, white wine, soy sauce, and ginger in a small saucepan. Bring the mixture to a boil, stir, and lower the heat. Add in a cornstarch slurry to thicken the sauce.
Red Wine Au Jus
Red wine au jus sauce offers a rich, savory component for duck breast that complements the meat’s robust flavor. Make this sauce by reducing red wine with a flavorful broth, such as beef or chicken stock. Add aromatics like garlic, shallots, and herbs for extra flavor depth and complexity. The result is a slightly tangy, super flavorful sauce that enhances the duck’s natural richness while providing an eye-catching finish.
Hoisin Sauce
Hoisin sauce pairs exceptionally well with duck breast due to its sweet, salty, and slightly spicy profile, which complements the richness of duck breast well. Hoisin sauce is usually bit thicker than other sauces, which clings to the duck to ensure additional flavor with each bite. To make hoisin sauce, combine soy sauce, molasses, peanut butter, sesame oil, shallots, ginger, garlic, and Chinese five spice in a bowl. Whisk until the ingredients are well mixed and the sauce thickens. If needed, add a cornstarch slurry to the mixture for additional thickening.
Methods of Cooking Duck Breasts
The following methods are all contenders for cooking duck breast. Read through them before digging in to learn the proper technique for each method.
In the Oven
Score the duck breast skin as explained above before seasoning the breast with salt and pepper. Preheat the oven to 400°F. While you’re waiting, heat a large skillet over medium-high heat with a drizzle of oil. Place the duck breast in the pan and sear on each side for 3-4 minutes or until the skin becomes golden and crisp.
Place the seared duck breast in an oven roasting pan, skin side up. Transfer the pan to the oven and cook the breast for about 10-15 minutes, or until it reaches about 130°F. Loosely tent the duck breast with foil as it rests at room temperature for 5-10 minutes. Its final temperature should reach 135°F if cooking to medium-rare.
On the Grill
About 30 minutes before you’re ready to grill duck breast, score the skin and salt the breast on all sides. Leave it at room temperature while you preheat the grill to medium-high heat. If possible, leave one side of the grill at a low temperature.
Place the duck breast on a grill pan or use a drip pan to catch fat drippings as the duck cooks. Place the breast skin side down on the grill and cook for 5-8 minutes, or until the skin crisps and turns golden. Turn to the other side and cook until golden, about another 3-5 minutes. Move the duck to the low-heat side of the grill to continue cooking until it reaches your level of doneness (130°F for medium-rare), usually another 5-10 minutes.
Rest at room temperature loosely covered in foil for 5-10 minutes.
On the Stove
Start by scoring the skin in a crosshatch pattern and seasoning the duck breasts with salt and pepper. Place the breasts skin side down in an unheated skillet with a drizzle of oil to help the fat render gradually. Heat the pan gradually to medium heat, and allow the duck to cook until the skin is golden and crispy, which may take about 6-8 minutes.
Flip the duck breasts and cook the meat side for a few minutes, depending on your desired level of doneness. Use a meat thermometer to check for accuracy; for medium-rare, the temperature should reach 130°F. Let the duck breasts rest for 5-10 minutes, loosely covered with foil, before serving.
In the Air Fryer
Get crispy duck skin in the air fryer without the mess of the stove, oven, or grill. Start by scoring the skin and seasoning the duck as usual. Move the duck breast to the air fryer basket skin side down and turn on the air fryer to 400°F. Cook for about 10 minutes before flipping the duck to its other side and cooking for another 5-10 minutes. If cooking to medium-rare, remove the duck breast when it reaches 130°F. Then, tent it loosely with foil to rest at room temperature for 5-10 minutes.
Sides that Go Well with Duck

If you’re new to eating duck breast, you might wonder what sides typically round out a duck breast meal. The good news is that there are plenty of options that pair well with or balance the richness of duck.
Potato Side Dishes
First, we’ll discuss potatoes. You probably know that there are numerous ways to cook up and serve potatoes, so they’re an excellent option for creating something different every time you make duck breast. Classic mashed potatoes work well with duck, as do scalloped, oven-roasted, and baked potatoes. If you’re looking for something unique, try potato latkes or a cheesy potato casserole.
Veggie Side Dishes
Vegetables help balance the strong flavors that duck can have, depending on the breed you use. A cherry tomato salad, fresh cole slaw, or roasted asparagus or Brussels sprouts are excellent options for duck. Or, try glazed carrots, roasted or stuffed mushrooms, or a classic salad to lighten and brighten up your dish.
Grain Side Dishes
Grain side dishes are hearty and full of flavor, so they can be a great option if you’re looking for a 100% satisfying, filling meal. Plain white, brown, or wild rice is a straightforward, fuss-free option. If you have more time to spare or want to get more hands-on with your cooking, try a risotto, spiced quinoa, or crispy polenta bites.
Final Thoughts
Mastering duck breast cooking techniques, whether in the oven or on the stove, can elevate your cooking skills and impress guests (and yourself!). With the right preparation, seasoning, and cooking methods, you can achieve perfectly crispy skin and tender meat every time.
Visit Chicago Steak Company’s Steak University for more cooking guides and recipes.