Air Fryer Duck: Crispy Skin, Warm Meat

Duck is a tasty game bird with a unique flavour and a rich, fatty texture. It's an impressive dish to serve at a dinner party or special occasion, but it can be a little intimidating to cook. However, with an air fryer, you can achieve perfectly crispy skin and juicy, tender meat in under 30 minutes. So, if you're looking to elevate your dinner game, read on to discover the simple steps for making delicious air-fried duck.

How long to cook crispy duck in an air fryer?

Air-fried duck is a tasty, juicy, and tender alternative to chicken or beef. It is a great dish for special occasions and holidays. Cooking a whole duck in an air fryer is also a lot quicker and less messy than roasting it in the oven.

A whole duck weighing 3-4 pounds will take around 55 minutes to cook in an air fryer. It is recommended to cook it at 300°F for 25 minutes, then at 375°F for another 20 minutes, and finally at 375°F for a further 5-10 minutes to crisp up the skin.

Duck breast will take around 15-20 minutes to cook in an air fryer at 400°F. It is recommended to check the internal temperature after 15 minutes and cook it to your preferred doneness.

Tips for achieving crispy skin:

• Dry out the skin by leaving the duck uncovered in the fridge overnight or for a couple of days before cooking.
• Score the skin with a sharp knife in a diamond pattern, being careful not to cut into the meat.
• Prick or poke the skin all over with a fork or toothpicks to allow the fat to render.
• Drain the fat from the air fryer basket during the cooking process to prevent smoking.
• For extra crispiness, brush the duck with a mixture of honey and hoisin sauce during the last 10 minutes of cooking.

Important notes:

• Always ensure your duck is fully defrosted before air frying to ensure even cooking and extra crispy skin.
• The USDA recommends a safe minimum internal temperature of 165°F for duck.
• Allow the duck to rest for at least 5-10 minutes before serving to seal in the juices.

How to get crispy skin on Peking duck?

Peking duck is a famous Chinese dish characterised by its crispy skin and tender meat. While the traditional version of this dish takes days to prepare, there are ways to achieve similar results in a shorter time. Here are some methods and tips to help you achieve crispy skin on your Peking duck:

Air-frying

You can use an air fryer to make delicious crispy duck. Here are the steps:

• Rinse the duck breast under cold running water and pat it dry with paper towels. It is important to ensure that the skin is completely dry as moisture will prevent it from becoming crispy.
• Using a very sharp knife, slice the skin in a diamond pattern, being careful not to cut the meat.
• You can choose to marinate the duck for added flavour. A simple marinade can be made with garlic, olive oil, salt, pepper, and Worcestershire sauce. Let the duck sit in the marinade for about 30 minutes.
• Place the duck breast in the air fryer basket, skin side up. You don't need to add any oil as the duck has enough fat.
• Set the air fryer to 400 degrees Fahrenheit and cook for about 15 minutes.
• Check the internal temperature of the duck. For a well-done duck, cook until it reaches 165 degrees Fahrenheit. For medium-rare, remove the duck from the air fryer at 135 degrees Fahrenheit.
• Remove the duck from the air fryer, slice it, and serve as desired. You can drizzle plum or hoisin sauce on top and add some sliced scallions for extra flavour.

Oven-roasting

If you don't have access to an air fryer, you can also achieve crispy skin by oven-roasting your duck. Here are the steps:

• Start with a whole duck and stuff the cavity with quartered orange, apple slices, and whole garlic cloves. These ingredients add flavour and moisture to the duck.
• Brush the duck with a mixture of honey and hoisin sauce. This will give it a sweet and savoury flavour and help the skin achieve a golden brown colour.
• Place the duck in a roasting pan, breast side up, and prick the skin all over with a fork.
• Roast the duck in the oven at 375 degrees Fahrenheit for 30 minutes.
• Remove the duck from the oven and brush it again with the honey-hoisin sauce mixture.
• Increase the oven temperature to 500 degrees Fahrenheit and roast for an additional 5 minutes or until the skin is richly browned. Be careful not to let the skin char.
• Remove the duck from the oven and let it rest before carving and serving.

Tips for crispy skin:

• When using an air fryer, ensure that the skin is dry before cooking. Moisture will prevent the skin from becoming crispy.
• Scoring or poking the skin with a sharp knife or toothpicks helps the fat render out and the skin to crisp up.
• For oven-roasting, remember to drain the fat from the roasting pan during the cooking process. This will prevent smoking and ensure even cooking.
• If you have the time, marinating the duck and then simmering it before air frying or oven roasting will result in more tender meat.

What temperature to air fry duck?

Air-frying duck is a great way to ensure crisp skin and moist, tender meat. The ideal temperature to air fry duck is between 300°F and 400°F (150°C and 200°C).

Defrosting and Preparing the Duck

Before air-frying, it is important to ensure that your duck is fully defrosted, which can take up to 48 hours in the fridge. This step is crucial for even cooking and achieving extra crispy skin. After defrosting, remove the giblets and neck, and rinse and pat the duck dry with paper towels.

Scoring the Skin

For crispier skin, use a sharp knife to score the duck breast, creating a diamond pattern by slicing the skin diagonally. Be careful not to cut into the breast meat. This step helps the fat render out during cooking, preventing the skin from becoming soggy.

Seasoning and Marinades

You can choose to season the duck with salt and pepper or create a marinade for added flavour. A simple marinade can be made by combining olive oil, garlic, salt, pepper, and Worcestershire sauce.

Cooking the Duck

Place the duck breast-side down in the air fryer basket, with the wings tucked underneath if they are sticking out. For a whole duck, cook at 300°F for 30 minutes, then drain the rendered fat. Flip the duck breast-side up and continue cooking for another 30 minutes. Increase the temperature to 400°F and cook for an additional 10 minutes to crisp up the skin.

For duck breasts, cook at 400°F for 15-20 minutes, checking the internal temperature after 15 minutes. Duck breasts are typically cooked to an internal temperature of 165°F for well-done or 135°F for medium-rare.

Resting and Serving

After cooking, remove the duck from the air fryer and let it rest for at least 30 minutes before carving. This resting period ensures maximum juiciness. Duck goes well with roasted vegetables, fresh salads, caramelized onions, and sweet or spicy sides.

Tips for Crispy Skin

To achieve crispier skin, it is essential to ensure that the duck skin is dry before air frying. You can also use toothpicks to poke the skin or prick it with a fork to allow the fat to render out during cooking. Additionally, draining the excess fat during the cooking process can help prevent smoking and improve crispness.

How to store leftover duck?

Warming up leftover duck in an air fryer will make it crispy, and there are several ways to store leftover duck to enjoy later. Here are some detailed instructions on how to do so:

Storing Leftover Duck in the Fridge

Duck leftovers can be stored in the refrigerator for up to 3-4 days. To ensure the duck stays fresh and safe to eat, follow these steps:

• Allow the cooked duck to cool to room temperature within 2 hours. This will prevent condensation, which can make the duck soggy and promote bacterial growth.
• Cut the duck into smaller pieces or shred the meat. This helps with even cooling and makes storage and reheating easier.
• Use airtight containers: Place the duck in airtight glass or plastic containers, or wrap it tightly in plastic wrap or aluminium foil. This prevents the duck from drying out or absorbing other flavours in the refrigerator.
• Consume within 3 days: It is recommended to eat refrigerated leftover duck within 3 days to ensure optimal freshness and food safety.

Storing Leftover Duck in the Freezer

If you want to keep leftover duck for longer, you can store it in the freezer. Here's how:

• Portion the duck: Cut the duck into portions or shred the meat before storing. This makes it easier to thaw and reheat only the amount you need.
• Use airtight containers: Place the duck in airtight containers or well-sealed freezer bags. Label the containers with the date and content.
• Freeze for 2-3 months: Leftover duck can be safely stored in the freezer for up to 2-3 months. After this period, it is still safe to eat but may start to lose quality.
• Thaw overnight in the fridge: For best results when reheating, thaw the frozen duck overnight in the refrigerator. This allows for more even reheating and helps maintain the duck's texture and moisture.

By following these simple steps, you can enjoy delicious leftover duck multiple times while ensuring food safety and maintaining the best possible quality.

What to serve with duck?

Duck is a delicious main dish with a rich flavour and crispy skin. It is a great alternative to chicken and is easy to prepare. Here are some ideas for what to serve with duck:

Salads

Salads with strong-flavoured ingredients, some sweetness, tangy flavours, or spicy heat are a perfect balance with the richer duck fat in the crisp skin.

• Spinach salad with pomegranate seeds
• Peppery arugula salad with balsamic vinaigrette
• Fennel and orange salad
• Warm cranberry honey dressing and winter salad
• Warm dandelion and bacon salad
• Roasted pumpkin salad with feta and almonds
• Strawberry salad with a fresh strawberry poppy seed dressing

Roasted Vegetables

Roasted vegetables add a hearty side dish to a meal and are a great way to use seasonal vegetables.

• Rosemary maple roasted vegetables
• Balsamic roasted fall vegetables with sumac
• Herb-roasted garlic Brussels sprouts, sweet potatoes, and carrots
• Roasted carrots with a vinaigrette
• Roasted green beans
• Roasted wedges of kabocha squash
• Asparagus (steamed, just barely) with either a fruity duck sauce (cranberry, cherry, orange)

Potatoes

Any potato dish is a great accompaniment with duck as a main course.

• Smashed potatoes
• Roasted potatoes with Parmesan cheese
• Dauphinoise potatoes
• Potatoes au gratin
• Mashed potatoes with creamy texture
• Garlic mashed potatoes
• Duck fat mashed potatoes
• Home fries with the melted fat from cooking the duck

Noodles

Noodles can be a fun option, especially when serving sliced duck breast on top.

• Spicy ramen noodles
• Spiralized garlic-cinnamon sweet potato noodles

Rice

Rice will soak up cooked duck juices beautifully and will be delicious.

• White or brown rice
• Wild rice
• Rice infused with duck fat

Other Sides

• Pan-fried polenta with sautéed greens
• Pumpkin polenta with maple bacon gravy
• Risotto with exotic mushrooms and spinach
• Savoury sage cornbread stuffing
• Duck bacon barbecued bean casserole
• Sesame carrots roasted in duck fat
• Smoked duck confit mac and cheese

Frequently asked questions