Cooking Duck to Medium-Rare | Rouxbe Online Culinary School (2024)

FAQs

How long does it take to cook duck medium rare? ›

Cook for 5-6 mins until the skin is crisp and golden then flip the breast and continue to cook for another 8-10 mins for medium-rare (rosy in the middle), or longer if you want it cooked more. Let the duck rest for a 5 mins before slicing it to serve.

Since duck has dark meat and tight muscle fibers, these muscles are often cooked much like beef for tender results. When properly handled, duck can be served pink. A duck breast that is cooked well done will be too tough, as opposed to being cooked to medium rare.

The USDA recommends 165°F (74°C) internal temperature for all poultry. But because duck is not a common carrier of salmonella and its meat is more akin to lamb or beef, Hank Shaw, author and chef, says that “Rare-to-medium is the mantra” when it comes to duck breast.

Pre-heat oven to 190°C (375°F). Take the duck breast out of the refrigerator and leave at room temperature for approximately 15 minutes before cooking. Pat dry with a paper towel. Trim excess fat from around the duck breast.

All poultry should reach a safe minimum internal temperature of 165 °F as measured with a food thermometer. A whole duck or goose must reach a minimum internal temperature of 165 °F throughout the bird. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.

According to the USDA, duck, like other poultry, must be cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness.

Combine the smoked paprika, garlic powder, cumin, chili powder, five spice powder, dry mustard and some salt and pepper in a bowl. Using a sharp knife, score the skin of the duck so it has a 1/4-inch diamond pattern. Rub the spice mixture all over the duck.

“The FSA's advice is that duck and other poultry should be cooked until steaming hot throughout and until there is no pink meat left,” a spokesman said.

Cook for 8-12 minutes until the skin is brown and crispy. Flip and cook for an additional 1-2 minutes. Once preheated, cook the duck in the oven at 350°F for 5-6 minutes for a medium-rare to medium duck breast. Let duck rest at least 5 minutes before slicing.

NEVER cook duck meat past medium doneness. If it gets past medium it becomes tough. Medium rare, or even rare, is better.

What is a good side dish with duck breast? ›

After about 15 minutes, the duck breast will be rare and should register about 125°F (52°C) on an instant-read thermometer.

But this week, the Food Standards Agency drew a stark comparison: advising that the long-standing method of serving duck medium-rare is dangerous, due to the campylobacter bug. According to the FSA, duck requires cooking until no sign of pink remains, just like chicken.