Duck breast is best served medium rare and pink in the middle as overcooking can cause it to dry out.
1
When the cooking time is up, press the duck breast firmly with your finger. If it is cooked correctly, the texture of the breast should be quite soft but should spring back slightly to the touch
2
Slice into the breast to check whether the meat is pink in the middle. If the meat is too rare for your preference, finish cooking the duck breast in the oven at 220ºC/gas mark 7 until medium rare
Tip
For an unsubjective way to check whether duck is cooked or not, use a meat thermometer – perfectly pink duck should have an internal temperature of 52˚C.
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