Air-Frying Duck: Is It Possible?

Cooking a duck in an air fryer is an easy way to prepare a juicy, tender, and flavourful dish with a crispy skin. The air fryer simplifies the cooking process, delivering delicious results with minimal work, making it perfect for special occasions and holiday meals. The air fryer's small enclosed space helps to crisp up the skin and ensure moist, tender meat. It is also less messy and quicker than roasting in the oven and more economical too.

Defrosting and preparing the duck

Defrosting a duck before cooking it in an air fryer is a crucial step to ensure even cooking and extra crispy skin. If you're working with a frozen whole duck, it's best to defrost it completely by following these methods:

Refrigerator Method:

Place the duck in its original packaging or a watertight bag in the refrigerator. Allow it to thaw for 24 to 48 hours, depending on the size, which is typically 4 to 6 pounds. During this process, the duck's skin will dry out, contributing to a crispier texture when cooked in the air fryer.

Cold Water Method:

If you're short on time, you can use the cold water method to speed up the defrosting process. Immerse the duck in its original packaging or a watertight bag in a bowl or bucket of cold water. Ensure that the water is cold and running with a small amount of movement. You can also place the bagged duck in a large cooler with very cold water and a couple of ice packs. Change the water every 30 minutes, and a 4- to 6-pound duck should thaw in about 2 hours.

Once your duck is completely defrosted, you can begin preparing it for cooking in the air fryer. Here are some essential steps to follow:

Preparing the Duck:

• Scoring the Skin: Use a sharp knife to score the skin of the duck breast. Create a diagonal or diamond pattern, being careful to pierce the skin without cutting into the meat. This technique helps the skin crisp up and allows the fat to render during cooking.
• Seasoning: Liberally season the duck with salt and pepper all over. You can also add other seasonings or herbs of your choice to enhance the flavor.
• Stuffing (Optional): For added flavor, you can stuff the duck cavity with quartered orange and apple slices and whole garlic cloves. This combination adds a fresh citrus flavor and natural sweetness to the duck.
• Legs and Wings: Secure the legs with foil to hold them in place during cooking. Fold or tuck the wings under the duck to prevent them from sticking out or burning.

By following these steps, your duck will be ready for cooking in your air fryer! Remember to refer to specific air fryer recipes for additional instructions and cooking times.

Cooking temperature and timings

Cooking a duck in an air fryer is a great way to ensure the skin is crispy and the meat is moist and tender. The cooking time and temperature will depend on the size of the duck and the wattage of your air fryer.

If you are cooking a whole duck, it's important to ensure it fits in your air fryer. A duck typically weighs between 4.4 and 4.5 pounds, and anything under 5 pounds should fit in most large-capacity air fryers.

If you are cooking a whole duck, it will take around an hour to cook in an air fryer, which is significantly less time than the three hours it can take to oven-roast a duck. If you are cooking duck breasts, the cooking time will be shorter, at around 55 minutes.

The recommended temperature for cooking duck is a minimum of 165°F (74-75°C). This is the temperature recommended by the USDA for all poultry. However, some sources suggest cooking duck to an internal temperature of 170°F.

One recipe suggests cooking a whole duck at 300°F for 25 minutes, then draining the fat and cooking for another 20 minutes. The temperature is then increased to 375°F for the final 5-10 minutes to make the skin extra crispy.

Another recipe suggests cooking a whole duck at 300°F for 30 minutes, then flipping the duck and cooking for another 30 minutes. The temperature is then increased to 400°F for a final 10 minutes to crisp up the skin.

If you are cooking duck breasts, one source recommends cooking them at 300°F for 45-55 minutes, with the duck breast placed in the air fryer basket breast-side up.

Glazing the duck

Place the duck back into the air fryer, breast side up, and cook for another 10 minutes at 400°F (200°C). This will ensure the skin is crispy and golden brown. If you want the skin to be even crispier, you can cook the duck for an additional 5-10 minutes at this temperature.

To check if the duck is cooked properly, use a meat thermometer to check the internal temperature. The recommended safe cooking temperature for duck is a minimum of 165°F (74-75°C). If the duck is not quite done yet, brush with the glaze again and cook for another 5-10 minutes or until it is done.

Once the duck is cooked, remove it from the air fryer and place it on a platter or cutting board. It is best to leave the duck uncovered as the steam can soften the skin. Allow the duck to rest for at least 30 minutes before serving. This will ensure the duck is juicy and tender.

Getting crispy skin

Firstly, it is important to prepare your duck. If you are using a frozen duck, it is recommended to defrost it in the refrigerator for a day or two, or up to 48 hours, depending on its size. You can then remove the neck and giblets, rinse the duck, and pat it dry with paper towels. Scoring the skin with a sharp knife will help the fat render during the cooking process, and you should be careful not to pierce the meat. Pricking the skin with a fork will also allow the fat to render and achieve a crispy texture.

Next, you can season the duck with salt and pepper, or a variety of other seasonings and glazes, such as honey, hoisin sauce, brown sugar, or soy sauce. Brushing the duck with olive oil before applying the seasonings will also help achieve a crispy texture. You can then place the duck in the air fryer, breast side down, and cook for around 30 minutes at 300°F (150°C). After this, you can flip the duck over and cook for a further 30 minutes.

Finally, you can increase the temperature to 400°F (200°C) and cook for another 10 minutes to achieve the desired crispiness. It is important to check the temperature of the duck with a meat thermometer to ensure it has reached a safe internal temperature of 165°F (74°C). If the duck is not quite done, you can brush it with glaze and cook for a further 5-10 minutes.

Leaving the duck uncovered as it rests will help maintain the crispy skin, and it is recommended to let it rest for at least 30 minutes before serving.

Carving and serving the duck

Once your duck is cooked, remove it from the air fryer and place it on a cutting board. It is recommended to leave the duck uncovered, as covering it with foil can cause the skin to soften. Allow the duck to rest for a minimum of 15 to 30 minutes before carving to ensure maximum juiciness and more tender cuts of meat.

Use a sharp knife to remove the legs from the duck first, as they will stay hot the longest due to their high fat and bone content. Then, place the duck on its back, with the breast facing forward, and cut on one side of the breastbone, moving from front to back, and then alongside the wishbone. Try to leave as little space as possible between the carcass and the meat, and repeat on the other side.

Next, use your knife to cut the breast into halves or thirds. Arrange the sliced breast meat next to the legs on a serving platter.

Duck is primarily made of dark meat, similar to red meat, and is best served with an acidic or sweet sauce to contrast with the 'fatty' flavour of the duck. Some side suggestions include roast potatoes cooked in duck fat, goose fat roast potatoes, carrots, greens, gravy, or a fresh sauce such as a fruity passion fruit and star anise sauce to bring out the gamey flavours.

Frequently asked questions