What temperature for duck breast in air fryer?

400°F (204°C) for the first 10 minutes to render fat and crisp the skin, then reduce to 375°F (190°C) for the remaining cook time. Internal temperature should reach 165°F (74°C) for fully cooked, or 135–140°F (57–60°C) for medium-rare if you prefer.

How long to cook duck breast in air fryer?

18–22 minutes total depending on thickness. Score the fat cap in a crosshatch pattern before cooking. Start skin-side up for the first 10 minutes at 400°F (204°C), then flip and finish at 375°F (190°C). Rest 5 minutes before slicing to retain juices.

How do I get crispy duck skin in air fryer?

Score the fat cap deeply (every ½ inch) without cutting the meat, then pat completely dry. Air fry skin-side up at 400°F (204°C) for 10 minutes — the fat renders and the skin crisps. Do NOT add oil; duck has enough fat on its own. The scored pattern also helps fat drain away faster.

Duck Breast in de airfryer — tijd & temperatuur

Kort antwoord

Air fry duck breast at 400°F for 15–18 min.

Score the skin in a crosshatch pattern before cooking — this lets the thick fat layer render out instead of trapping moisture under the skin.

Kerntemperatuur: 165°F. Whole or pieces, including ground poultry within a roast.

Bereidingstijd & temperatuur

Cut / variant	Temp	Time	Notes
Skin-on duck breast (6–8 oz / 170–225 g)	400°F205°C	15–18 min	Flip at 10 min · Score the skin in a crosshatch pattern before cooking — this lets the thick fat layer render out instead of trapping moisture under the skin.
Skin-on duck breast (9–12 oz / 255–340 g)	400°F205°C	18–22 min	Flip at 12 min · Larger breasts need a few extra minutes. Start skin-side down for the first 10 minutes to maximize fat rendering before flipping.
Skinless duck breast	390°F200°C	12–16 min	Flip at 8 min · Skinless duck breast dries out quickly — brine for 30 minutes in salted water beforehand and pull at 165°F (74°C) internal temperature.

Pas deze bereiding aan

Stem de gevalideerde tabelrij af op porties, luchtstroom, opwarmen en gaarheidscontrole.

Porties en mandje

Startregel

Porties

Luchtstroom

Aangepaste bereiding: 400°F · 15–18 min

Begin met controleren: 15 min.

Opwarmmodus

Voor al gare restjes; gebruik de hoofdtabel voor rauw eten.

Opwarmschatting: 350°F / 175°C · 4–8 min

Warm restjes volledig door; gebruik een thermometer voor vlees, gevogelte, vis of eiergerechten.

Gaarheidschecker

Gebruik tijd als richtlijn en controleer het midden met een thermometer.

Chicken & turkey (any cut)

Doel-kerntemperatuur: 165°F

Begin met controleren: 13 min.

Meet in het dikste deel, weg van bot of mandranden.

Voedselveiligheid

Chicken & turkey (any cut): garen tot 165°F (74°C). Whole or pieces, including ground poultry within a roast.

Source: USDA FSIS — Safe Minimum Internal Temperatures

Tips

Score the skin in a crosshatch pattern (1/4 inch deep, 1/2 inch apart) without cutting into the meat — this is the single most important step for rendering duck's thick fat layer.
Start skin-side down for the first 10 minutes; the fat renders into the basket and the skin begins to crisp before flipping.
Duck breast is best served at 165°F (74°C) internal temperature — use an instant-read thermometer and pull it at exactly that temperature.
Pat the skin completely dry before cooking — surface moisture is the enemy of crispy duck skin.
Rest the duck breast for 5 minutes after cooking; the juices redistribute and the interior temperature evens out.

Veelgemaakte fouten

Not scoring the skin — unscored duck skin stays rubbery because the thick fat layer cannot render out quickly enough.
Cooking skin-side up the entire time — starting skin-down allows fat to render directly into the basket rather than pooling on top of the meat.
Cooking past 165°F (74°C) internal temperature — duck breast dries out quickly beyond that point.
Not drying the skin before cooking; surface moisture steams the skin instead of allowing it to crisp.
Skipping the rest period — cutting into duck breast immediately causes all the juices to run out onto the cutting board.

Veelgestelde vragen

What temperature for duck breast in air fryer?: 400°F (204°C) for the first 10 minutes to render fat and crisp the skin, then reduce to 375°F (190°C) for the remaining cook time. Internal temperature should reach 165°F (74°C) for fully cooked, or 135–140°F (57–60°C) for medium-rare if you prefer.
How long to cook duck breast in air fryer?: 18–22 minutes total depending on thickness. Score the fat cap in a crosshatch pattern before cooking. Start skin-side up for the first 10 minutes at 400°F (204°C), then flip and finish at 375°F (190°C). Rest 5 minutes before slicing to retain juices.
How do I get crispy duck skin in air fryer?: Score the fat cap deeply (every ½ inch) without cutting the meat, then pat completely dry. Air fry skin-side up at 400°F (204°C) for 10 minutes — the fat renders and the skin crisps. Do NOT add oil; duck has enough fat on its own. The scored pattern also helps fat drain away faster.

Stapsgewijze handleiding

Duck Breast in de airfryer bereiden — volledige handleiding →

Laatst bijgewerkt 2026-06-19 · Gecontroleerd door Maks

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Cut / variant

Temp

Time

Notes

Skin-on duck breast (6–8 oz / 170–225 g)

400°F205°C

15–18 min

Flip at 10 min · Score the skin in a crosshatch pattern before cooking — this lets the thick fat layer render out instead of trapping moisture under the skin.

Skin-on duck breast (9–12 oz / 255–340 g)

400°F205°C

18–22 min

Flip at 12 min · Larger breasts need a few extra minutes. Start skin-side down for the first 10 minutes to maximize fat rendering before flipping.

Skinless duck breast

390°F200°C

12–16 min

Flip at 8 min · Skinless duck breast dries out quickly — brine for 30 minutes in salted water beforehand and pull at 165°F (74°C) internal temperature.

Duck Breast in de airfryer — tijd & temperatuur

Bereidingstijd & temperatuur

Pas deze bereiding aan

Porties en mandje

Opwarmmodus

Gaarheidschecker

Voedselveiligheid

Tips

Veelgemaakte fouten

Veelgestelde vragen

Stapsgewijze handleiding

Gerelateerd

Duck Breast in de airfryer — tijd & temperatuur

Bereidingstijd & temperatuur

Pas deze bereiding aan

Porties en mandje

Opwarmmodus

Gaarheidschecker

Voedselveiligheid

Tips

Veelgemaakte fouten

Veelgestelde vragen

Stapsgewijze handleiding

Gerelateerd