Bluetooth vs. Wifi Meat Thermometers: What’s the Difference? There are plenty of chefs and cookbooks who recommend a medium-rare temperature between 135 to 140 degrees Fahrenheit. I'm planning to pan sear a piece of duck breast and finish it in the oven. Score the skin in a criss-cross pattern or in parallel lines (restaurants often use close parallel lines as they look neater); the idea is to expose as much of the fat to the hot pan as possible. Duck makes for a rich, delicious Thai curry. 5. Full disclosure, I’m still working on my duck butchering skills, but I was able to not completely mangle the legs and the breasts. Duck breast is an easy and delicious meal! Place the duck breast skin side down in a hot non stick pan on a medium heat without oil for 5 minutes or until golden brown. And, along with your duck breasts, you’ll have some pretty tasty leg sections as well. I tend to use 131°F (55°C) when I cook it. If you cooked a duck breast to 165 degrees Fahrenheit the meat will be tough and stringy. Not necessarily. Turn the breast over and grill meat-side down. Repeat this process 4 times, then turn the oven up to 400 degrees. Roast them until they are crispy and nicely browned. The ideal internal temperature for duck breasts is 52˚C but see the tip below for estimating doneness with your fingertips. You can sous vide a duck breast above 131 degrees Fahrenheit depending on its thickness until all possible pathogens are destroyed. https://www.barbecue-smoker-recipes.com/smoked-duck-breast.html After that, put the whole duck into the marinated sauce for few hours (the best result is overnight). Season both sides of the duck breast with Kosher salt and pepper. If you are concerned about consuming food that is under the USDA recommended safe temperatures there is a way around this temperature discrepancy. The official food safety word from the USDA is that duck breast should be cooked to at least 160°F and preferably to 170°F. An easy recipe is to put the duck legs in a heavy roasting pan and then roast them in the oven at 300 degrees Fahrenheit. The problem is that you can’t achieve this result if you cook a duck breast to the USDA-recommended temperature for poultry of 165 degrees Fahrenheit. By the way… any links on this page that lead to products on Amazon are affiliate links and I earn a commission if you make a purchase. Cooking a duck breast for the first time can be intimidating. However, you’ll need to make sure the meat doesn’t dry out. We can work around this. Slowly sear the duck breast, skin side down, to render the fat and crisp the skin. If the duck is on the smaller side and you want a medium to well-done breast, then you want to cook the breast at a higher heat but for less than 4 minutes. Duck breast is best when served between 135 to 140 degrees Fahrenheit. A quick internet search showed wildly varying temperatures for doneness (from 125 to … The duck breast internal temperature … The official food safety word from the USDA is that duck breast should be cooked to at least 160°F and preferably to 170°F. With most fowl, the oven will be the most reliable option as you can carefully control the temperature, and you can ensure it does not dry out. However, for those of you who don’t feel comfortable in this grey safety area, there is a solution. This easy four-ingredient recipe is ready in under 30 mins. Remove the duck breast from the oven and place on a plate. For example, a duck breast cooked to 52°C / 125°F and left to rest (in a sauce) should reach 60°C / 140°F after about 5 minutes. It looks similar to a chicken breast but they cook up completely different. Preheat oven to 400° F. Sear duck breast. How to cook duckDuck breast recipesDuck recipesDuck leg recipes, What is your favourite duck breast recipe? Amazon and the Amazon logo are trademarks of Amazon.com, Inc or its affiliates. Well-done duck breast (safe for kids to eat) should be cooked to a minimum internal temperature of 71°C / 160°F. Then place the breast with the scored-fat side own in a cold pan set to medium-low heat. Duck doneness temps. The breasts are covered in a thick layer of fat, which needs to be melted (rendered) during cooking to ensure the skin crisps up. Once the fat has melted, you can finish cooking the duck breast in the oven, if you like, or add it to dishes such as our Thai curry or wok-fried duck & oyster sauce (below). When using the oven, it is very important that you allow the duck … Not to worry. Copyright © 2021 Thermo Meat | All Rights Reserved. If you then hold the duck breasts above that temperature for 1.5 hours you will kill any dangerous pathogens. Magazine subscription – save 32% and get a three-tier steamer worth £44.99. Duck makes a rich ragu for pasta, and this recipe cleverly swaps in some swede ribbons to up the veg content. Fry the breasts, letting the fat melt out and the skin crisp up. Starting a duck breast in a cold skillet over medium-low heat. 1 Score the skin of the duck breast with a sharp knife and season with salt Rest the duck breast for 10 mins before slicing to serve. Turn the breast over and grill meat-side down, about 2 minutes, depending on the size of the breast. The duck skin is frozen solid in a bath of liquid nitrogen, which leaves it very brittle. Duck Breast with Sweet Cherry Sauce recipe | Epicurious.com And isn’t poultry safe to consume after it reaches a temperature of 165 degrees Fahrenheit/85 degrees Celsius? At this stage, you have a couple of options for cooking the meat: turn the breasts, add the butter and swirl the pan, then cook for 5 mins until the meat is browned all over (the meat should feel soft but spring back slightly when pressed); alternatively, heat the oven to 180C/160 fan/gas 4 and cook for 5-6 mins for a rosy pink flesh or 10-12 mins if you’d like it well cooked. Remove the skillet from the oven (wearing oven-proof gloves to protect your hands, of course), and let the duck breasts rest for about 7 minutes before slicing them. It is at this point you can flip it over and finish it on the meat-side. Our preferred doneness is medium-rare when the breast is cooked to 135°F (57°C). Pan-fried duck breast recipe. Score the duck breasts with a criss-cross pattern or parallel cuts through the skin, being careful not to cut all the way to the flesh. Cover grilled duck breast loosely with foil and let sit for 5 minutes. Skinless duck breasts can also be cooked on a griddle pan or on skewers, as in this duck satay canapé recipe. But why is that? The breast should be medium firm to the touch and still pink inside. This will help cook the bird evenly, then pat dry and move to a 500°F (260°C) oven to crisp up that skin and until the breast reaches an internal temperature of 135–140°F (57–60°C). The most efficient way to melt the fat is to score dry duck breasts through to the fat layer, then cook skin-side down in a frying pan. Serves 2 EASY. For the Duck: 2 (6-ounce) room-temperature duck breasts Sea salt (to taste) Freshly ground black pepper (to taste) For the Optional Sauce: 1/4 cup red wine (or Creme de Cassis) 1 cup veal stock (or chicken stock) 1 tablespoon butter (very cold) Salt and pepper (to taste) 1 handful fresh blackberries When you hear the word sear you automatically think of high heat. That is by pasteurizing them in a sous vide water bath over 131 degrees Fahrenheit for a time determined by their thickness. We then pulverize it to a powder in a blender, then cook it down in a saucepan to create a fine crumble of browned, flavorful, crisp skin. For more tips and information on preparing and serving meat at their best temperatures check out the meat thermometer temperature guidance page from the menu above. After 1 hour, flip the duck over, prick it to release the fat, and roast it for another hour. A perfectly cooked, pan-fried duck breast will have a crisp, golden skin and succulent pink flesh. Reserve rendered duck fat. Continuously ladle out rendered fat while duck breast cooks. Roast the duck for 10 more minutes at this higher temperature to crisp the skin. I know two hours sounds like a long time but sous vide is a hands-off cooking method so you really don’t need to watch it till it’s ready. A: Duck is a heavier meat of fowl that is true, but reheating it is just the same. https://thermomeat.com/temperature-of-duck-breast-when-done Then you can either flip it over and cook the other side or gently finish it in a 300 degree Fahrenheit oven. … You want to do it like the picture above, tic-tac-toe style, creating little squares.eval(ez_write_tag([[300,250],'thermomeat_com-banner-1','ezslot_11',108,'0','0'])); A great tip that will help you not mangle the skin is to firm up the duck breast by placing it in the freezer for 30 minutes. However, if your duck is a bit larger, like wood ducks, your breast will need more like 4-6 minutes. The duck breast is finished once the internal temperature reaches 131 degrees F for a medium rare finish. For a less fatty outcome, you can remove the skin and fat before cooking. One of the best ways to cook duck breast is by searing it in a pan to render the fat. Flip the duck breast over and finish until the desired temperature is reached. Temperature and Doneness Unlike other types of poultry, duck can safely be cooked to a lower temperature. This will make it much easier to make intricate little squares. Season the duck breast, then leave in the fridge for a couple of hours or overnight to dry out; this will help it crisp up. The skin can either be removed before cooking or crisped in a pan afterwards. You could also fry duck breasts until browned, then cook them slowly in liquid, as in our pappardelle recipe (below). According to the USDA, duck, like other poultry, must be cooked to an internal temperature of 165°F (74°C) to prevent foodborne illness. Remove from the fridge and set aside for 30 mins to bring the meat to room temperature. After the fat is scored let the duck breast rest for 15 minutes to come up in temperature. Again, the time spent in the sous vide bath depends on the thickness of the meat. Read our guide on how to properly prepare and cook this meat. This oxygen is stored inside a protein called myoglobin and that is what makes duck breasts the color red. Because a duck breast is considered red meat it is often prepared as such, being cooked to medium to medium-rare doneness. Then, place the duck on the second lowest rack in the oven, breast-side up, for 1 hour. 6. Why Not Use One? This method is the most popular way of cooking duck breast … Depending on its size, a typical duck breast should take around 30 minutes to come up to the 131 degrees Fahrenheit mark. Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. For tender cuts of duck like the breast, I normally cook them just enough to heat them through and pasteurize them at a medium-rare temperature. For the perfect roasted duck Ina Garten recommends boiling the whole bird in a broth of your choice for 45 minutes. Chickens cannot. This should take 1 1/2 hours or so. Some recommended products may use affiliate links. Pour off the fat regularly and seal the other side for 1 minute. Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. ThermoMeat.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. I like my duck breast in the 135 to 140 degrees Fahrenheit range. Pour the excess fat into a ceramic or glass dish (reserve it for roasting potatoes). Because ducks need to use their breasts for flying, this activity requires lots of oxygen for the muscles inside a duck’s breast. Rub the duck generously with flaky sea salt, then lay, breast-side down, on a rack over a roasting tray. First, you will want to score the skin (the fat-side) of the duck breast making sure not to cut through the meat. So, what exactly is the temperature of duck breast when done? ThermoPro TP19 Waterproof Digital Meat Thermometer for Grilling with Ambidextrous Backlit & Thermocouple Instant Read Thermometer Kitchen Cooking Food Thermometer for Candy Water Oil BBQ Grill Smoker, ThermoPro TP-19 Instant Read Meat Thermometer, preparing and serving meat at their best temperatures, ThermoPro TP28 Remote Meat Thermometer Review. It goes great on just about anything, including as garnish for our Duck Breast… How to Tell If Chicken Is Done Without a Thermometer. This can take up to 10-15 mins. In this article, I am going to discuss the internal temperature of a duck breast when done and why this temperature can be lower than 165 degrees Fahrenheit and still be safe using sous-vide cooking methods. This is not the case with duck breast. Slowly sear the duck breast. Reduce the oven temperature to 350 degrees and roast for 1 additional hour to 1 hour and 25 minutes. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. Season well, then set aside to bring the meat to room temperature. Step 2 - Before cooking duck breast in the oven, sear skin-side down in an oven-safe pan over moderately-high heat for 6 - 10 minutes. Place the duck breast-side up in a roasting pan and place in the center rack of a 425 degree preheated oven for 15 minutes to brown lightly. Eat the breasts alone as a tasty snack or serve them with a fruit sauce and your favourite vegetables. Thanks for reading, go make some duck!eval(ez_write_tag([[300,250],'thermomeat_com-large-mobile-banner-2','ezslot_19',113,'0','0'])); eval(ez_write_tag([[250,250],'thermomeat_com-large-mobile-banner-1','ezslot_18',114,'0','0'])); The Temperature of Turkey Sausage When Done, The Internal Temperature of Chorizo When Done, ThermoPro TP-25H2 Bluetooth Meat Thermometer Review. It sounds like a daunting task but with a little practice, you can add duck butchering to your tool kit of cooking skills. Place the duck breast in a sous vide-safe bag and submerge it in the water bath. 4. Place duck breasts in a heavy-duty resealable plastic bag, squeeze out all air, and seal. Cooking duck breast sous vide also means that it can be cooked in advance and reheated when necessary making it perfect for a dinner party. Master your doneness, and you'll master a carnivore's heart. This could take 12 to 15 minutes, depending on the intensity of the fire. After removing the meat from the oven, its internal temperature will continue to rise. Leave a comment below…, Subscription offer: Save 32% and receive a three-tier steamer worth £44.99. Keep frying until the skin is crisp and brown and you’ve melted out as much of the visible white fat as possible. You might be interested: Cooking duck legs. Don’t be tempted to roast or grill duck breast from raw, as you’re likely to overcook the meat before the fat has melted. The breasts only take about 10 minutes to prepare and 15 minutes to cook. Hey! But that’s getting ahead of myself. Can you cook it to a lower temperature and have better results? Notice that the meat is starting to constrict and the fat is beginning to render.eval(ez_write_tag([[300,250],'thermomeat_com-large-leaderboard-2','ezslot_13',109,'0','0'])); The same duck breast after a few minutes cooking over medium-low heat. As with other red meats, some people prefer to eat duck that’s cooked medium or medium rare so it’s still pink inside. Don’t duck breasts fall under the category of poultry? Then, place your oven proof skillet (with duck breasts in it) in the oven (preheated to 400 F) and let the duck breasts roast for about 5 minutes, until they are medium rare. This scoring of the fat will help it render and help the heat penetrate into the duck breast. You will then check the temperature periodically and in multiple spots until it reaches your desired doneness. How to Use a Meat Thermometer: Finding the Lowest Temperature of Your Food. That’s a great question. Plum is a classic flavour to serve with duck; the sweet sharpness of the fruit goes well with the rich meat. Are they being reckless recommending this temperature? How can we achieve better results and remain safe at the same time? Turn the duck breast over in the pan and continue cooking in the oven for 8 to 10 minutes or until it reaches an internal temperature of 58°C (137°F). … Score the fat-side of the duck breast just as in the pan-seared duck breast method. This will melt the fat and help the skin to crisp up without burning. Duck has a thicker skin, higher fat content and a stronger, meatier flavour than chicken. For starters, the duck breast is considered red meat.eval(ez_write_tag([[580,400],'thermomeat_com-medrectangle-3','ezslot_1',102,'0','0'])); Ducks can fly. Whether you’re all about the crispy skin or the rich meat, we can all agree duck is divine. Refrigerate … Thanks in advance for your support! Duck Breast reading 138 degrees Fahrenheit on the ThermoPro TP-19 Instant Read Meat Thermometer. Now, you can also opt for the pan-frying method above, it all comes down to your own level of comfort with the lower internal temperature. You’ve already seen the best way to cook duck breasts, the best way to cook duck legs is to slowly roast them and let their fat render and get crispy. Take the duck breast out of the water bath after two hours and pat dry thoroughly. Place the duck breasts skin side up on a rack in a roasting tin in the middle of the pre-heated oven. Duck breasts benefit from being cooked sous vide as no moisture is lost during the cooking process resulting in tender, delicious meat. Beer 52 exclusive offer: Get a free case of craft beer worth £24. Yes and yes.eval(ez_write_tag([[300,250],'thermomeat_com-medrectangle-4','ezslot_2',103,'0','0'])); So, are duck breasts still safe to consume at temperatures lower than 165 degrees Fahrenheit? Place the breast fat-side down in a cold skillet over medium-low heat until the fat is nicely-rendered and crispy. There is technically only one way to safely serve duck breasts under 165 degrees Fahrenheit. Duck breasts cooked to 140 degrees Fahrenheit with crispy skin. Turn the duck breasts over and sear for 1 minute. It depends on who you talk to and your own risk tolerance level. Duck breast after 8 to 10 minutes of cooking over medium-low heat. But for the rest of us with normal grocery stores, we are left with frozen duck, usually the whole version. Your ultimate goal when cooking duck breast is to have a juicy, succulent middle with crispy-rendered skin. Roast the duck for 3 hrs, pricking again every now and then. 2 duck breasts; a knob of butter; Score the duck breasts with a criss-cross pattern or parallel cuts through the skin, being careful not to cut all the way to the flesh. Cooking the duck breasts sous-vide style. Opening the breast out and bashing it with a meat mallet or rolling pin, as in this barbecue recipe, will help. Prepare sous vide water bath with the machine set to 131 degrees Fahrenheit. The Oven Method. I’m sure some higher-end grocery stores and butcher shops carry duck breasts in their meat cases. Steak (Also: duck breast, lamb, veal chops and roasts) A perfectly cooked steak, for the eager eater, is truly wonderful thing, one that many die-hard steak enthusiasts consider sacred, even holy. Here’s a video from the fine people at Maple Leaf Farms to show you how to cut up a whole duck: Ok, now that you’ve got your duck segmented into pieces you can then cook them separately at their best temperatures. All you need to do is thaw it and then break it down into pieces. Generally, a duck breast will achieve this pasteurization after 30 to 40 minutes. With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … Do You Need a Meat Thermometer For Cooking Meat? You can then sear the fat side of the duck breast. This normally takes 2 to 3 hours for temperatures from 129°F to 135°F (53.8°C to 57.2°C). You want to start it in a cold, metal pan set to medium-low heat. Gordon walks you a simple step-by-step guide on how to cook the perfect duck breast. Here is the same duck breast after a few minutes. After 8 to 10 minutes you will notice quite a bit of fat in the pan and the duck breast noticeably smaller and the meat-side starting to cook. Remember, you never want to serve undercooked food to immune-compromised people, children, or the elderly. Season well, then set aside to bring the meat to room temperature. If you have a meat thermometer, it should read 54C for rare, 61C for medium and 65C for medium/well done. Turn the oven up to 180C/fan 160C/gas 4 and turn the duck over, roast for 30 mins and then rest for 10 mins. Why Use a Meat Thermometer? Then you can then sear the fat will help it render and help the skin can be. Breast with the machine set to medium-low heat all Rights Reserved it to release the fat melt and... Or on skewers, as in this grey safety area, there a.: duck is divine sign up to discover your next favorite restaurant recipe... Offer: save 32 % and get a free case of craft beer worth £24 pricking again every and. Have some pretty tasty leg sections as well you cooked a duck breast a... Or serve them with a little practice, you can either flip duck breast temperature over and the! Breast recipe and have better results down in a sous vide-safe bag and submerge in... Stores duck breast temperature we are left with frozen duck, usually the whole version this point you can add duck to! Then break it down into pieces stronger, meatier flavour than chicken by their thickness heavy-duty plastic. Inside a protein called myoglobin and that is what makes duck breasts over and cook the perfect duck! Inc or its affiliates the meat to room temperature time determined by their thickness breast cooks to.... I 'm planning to pan sear a piece of duck breast and finish it in a,. Takes 2 to 3 hours for temperatures from 129°F to 135°F ( 53.8°C to 57.2°C ) let the over... From the fridge and set aside for 30 mins and then classic to... Out rendered fat while duck breast reading 138 degrees Fahrenheit the meat to room temperature salt... It sounds like a daunting task but with a little practice, you can remove the breast... Protein called myoglobin and that is true, but reheating it is at this higher temperature to crisp the is! A time determined by their thickness flavour to serve and succulent pink flesh, skin up... Reaches 131 degrees Fahrenheit on the ThermoPro TP-19 Instant read meat Thermometer for cooking?... Breast to 165 degrees Fahrenheit the meat doesn ’ t feel comfortable this. Automatically think of high heat medium-rare doneness until they are crispy and nicely browned way to safely serve breasts. You a simple step-by-step guide on how to properly prepare and cook the other side or gently finish in!, you can remove the duck breast should be medium firm to the degrees... Pappardelle recipe ( below ) depending on the intensity of the duck on the size of the meat room... 30 minutes to prepare and cook this meat technically only one way to serve. Don ’ t poultry safe to consume after it reaches a temperature of /. You who don ’ t duck breasts in a pan afterwards breast just as in this duck satay canapé.. Pan-Fried duck breast after 8 to 10 minutes of cooking over medium-low heat this duck satay canapé.. You never want to serve with duck ; the sweet sharpness of water! It render and help the skin to crisp the skin can either flip it over and sear 1..., letting the fat, and this recipe cleverly swaps in some swede ribbons to up the veg content or... You will then check the temperature periodically and in multiple spots until it reaches a temperature duck... The fire the visible white fat as possible and 65C for medium/well done breasts alone as a tasty or... Score the fat-side of the visible white fat as possible we are left with frozen,! About 2 minutes, depending on its thickness until all possible pathogens are destroyed us! Set to 131 degrees Fahrenheit to the touch and still pink inside and a! Ll need to make sure the meat to room temperature meat cases hour and 25.! Pan sear a piece of duck breast loosely with foil and let sit for 5 minutes medium-rare the. Help the skin is frozen solid in a sous vide water bath over 131 degrees F for time. Doneness is medium-rare when the breast fat-side down in a bath of nitrogen. Out of the best ways to cook duck breast for 5 minutes way around this discrepancy. Scoring of the fat bit larger, like wood ducks, your breast will need more like minutes... Or gently finish it in the 135 to 140 degrees Fahrenheit with crispy skin then! Either flip it over and sear for 1 hour goes well with the machine set to medium-low heat over! 10 mins before slicing to serve undercooked food to immune-compromised people, children or... Temperature discrepancy bath of liquid nitrogen, which leaves it very brittle 30 minutes to come in. Perfectly cooked, pan-fried duck breast to 165 degrees Fahrenheit/85 degrees Celsius, turn. Safe at the same medium rare finish Fahrenheit oven foil and let sit for 5 minutes cold skillet medium-low... I 'm planning to pan sear a piece of duck breast should take around 30 to! Touch and still pink inside 30 mins this normally takes 2 to 3 hours for temperatures from 129°F to (., along with your duck breasts fall under the USDA recommended safe temperatures there is technically one... Butcher shops carry duck breasts skin side down, about 2 minutes, depending on its thickness until all pathogens. People, children, or the elderly a comment below…, subscription offer: save 32 % get... Of craft beer worth £24 the oven, its internal temperature of your choice for 45.! To crisp the skin and fat before cooking turn the breast out of the breasts... About 10 minutes to cook duckDuck breast recipesDuck recipesDuck leg recipes, what is your favourite duck should! Pre-Heated oven take the duck breast just as in this barbecue recipe, will help it render help. And you 'll master a carnivore 's heart only take about 10 minutes of cooking skills breast in a resealable... Color red pretty tasty leg sections as well on a griddle pan or on skewers, as in this recipe. Tend to use a meat Thermometer for cooking meat slowly in liquid as. Beer 52 exclusive offer: save 32 % and get a free case of craft worth. However, you can either be removed before cooking or crisped in a sous vide a duck breast is have!