Air Fryer Duck Breast
This air fryer duck breast delivers perfectly crispy skin and tender, juicy results every time. It's a restaurant-quality dish you can enjoy at home.
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Servings: 2 servings
Equipment
- meat thermometer
Ingredients
- 2 (8 oz) Boneless Duck Breasts, skin on
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/4 tsp Chinese Five-Spice Powder
- 1 tbsp Honey
- 1 tsp Soy Sauce
- 1/2 tsp Rice Vinegar
Instructions
- Pat the duck breasts completely dry with paper towels. Using a very sharp knife, score the skin in a crosshatch pattern, cutting about 1/8 inch deep through the fat layer but being careful not to cut into the flesh beneath. This allows the fat to render properly and the skin to crisp up beautifully.
- Season both sides of the duck breasts with the kosher salt, black pepper, garlic powder, and five-spice powder. Rub the seasoning into the scored skin. Let them sit at room temperature for 15 to 20 minutes while the air fryer preheats.
- Preheat the air fryer to 360 degrees F for 3 minutes.
- Place the duck breasts skin-side up in the air fryer basket. Air fry at 360 degrees F for 12 minutes. The lower temperature allows the fat under the skin to slowly render without burning.
- After 12 minutes, increase the temperature to 400 degrees F and continue cooking for 3 to 4 more minutes to crisp the skin. The internal temperature should read 130 to 135 degrees F for medium-rare, which is ideal for duck breast.
- While the duck finishes cooking, whisk together the honey, soy sauce, and rice vinegar in a small bowl to make a simple glaze.
- Transfer the duck breasts to a cutting board and rest for 5 minutes - this is essential. After resting, slice each breast against the grain into thin slices on the bias. Fan the slices out on a plate and drizzle the honey-soy glaze over the top. Serve immediately.
Nutrition
Serving: 1serving | Calories: 420kcal | Carbohydrates: 5g | Protein: 47g | Fat: 24g
Cost: $18