Duck Breast
gluten-freedairy-freeketolow-carbwhole30dinner
Air fryer duck breast is surprisingly easy — and the skin gets incredibly crispy. Scoring the skin allows the fat to render properly, creating a restaurant-quality result. You'll find the full recipe and timing info here.
Ingredients
- 2 duck breasts
- Salt (generously)
Steps
- 01Score the skin side in a crosshatch pattern, about 1/4 inch apart. Cut through the fat layer but not into the meat. You should see the white fat but not the red meat.
- 02Season the skin side generously with salt. The salt helps the fat render and crisps the skin.
- 03No oil needed. Duck has plenty of fat.
- 04Ready for the air fryer, skin-side up.
- 05Let rest for 5 minutes before slicing. Slice against the grain on a bias.
Scoring the skin is the entire technique. Without it, the thick fat cap doesn't render and you get a rubbery, chewy layer of fat on top of your duck instead of a crackling, crispy skin. The crosshatch creates channels for the fat to escape and surface area for it to crisp.
people love this variationShare your own version →
How to Air Fry It
- 01Preheat air fryer to 380°F (193°C).
- 02Score the duck skin in a crosshatch pattern, being careful not to cut into the meat.
- 03Season generously with salt.
- 04Place skin-side up in the air fryer basket.
- 05Cook for 10 minutes to render the fat and crisp the skin.
- 06Flip and cook for 4-5 more minutes for medium-rare.
- 07Rest for 5 minutes before slicing thinly against the grain.
Recipe Notes
Be the first to share a tip or note about this recipe. What worked, what you changed, or what you'd do differently next time.
Season it up
Pairs well
Discussion
Loading comments...