Duck Breast

You'll see two main types of duck: Pekin (smaller, about 6–8 oz, milder flavor, what you'll find at most grocery stores) and Magret (from Muscovy or moulard ducks, 12–16 oz, richer and meatier, usually from specialty butchers or online). Either one works great. Magret just has a thicker fat cap and more intense duck flavor. Frozen duck breast is fine and often better than "fresh" that's been sitting in the case because duck just doesn't move off the shelf as quickly as other proteins. Thaw in the fridge overnight, pat very dry, and score the skin before you start.

Duck breast is one of the most underrated proteins you can cook at home. It's essentially a steak that comes with its own built-in basting system. The fat cap does all the heavy lifting if you give it time to render, which means starting in a cold pan, not a screaming hot one. That technique: cold pan, skin down, patience...is the difference between rubbery skin and the best crispy bite you've ever had. Below you'll find times for searing, grilling, sous vide, and smoking.

Duck breast is typically served medium-rare (135°F), like steak. USDA recommends 165°F for poultry, but duck breast is a whole muscle with a thick fat cap, and it's treated like red meat by most chefs. If you prefer to follow USDA guidelines, cook to 165°F, but the texture will be much firmer. When probing for temperature, be sure to insert your thermometer from the side, some people end up probing from the top and reading the temp of the fat cap. The thick skin and fat layer need slow rendering, so starting skin-down in a cold pan is critical.