Air Fryer Duck Breast
Ingredients
Equipment
Steps
- 1
Score the duck skin in a crosshatch pattern, cutting through the fat but not into the meat. Season generously with salt and pepper.
- 2
Place skin-side up in air fryer. Air fry at 360°F for 10 minutes to render the fat.
- 3
Increase to 400°F. Cook 4-6 more minutes until skin is deeply crispy and internal temp reaches 130°F for medium-rare.
- 4
While duck rests 8 minutes, simmer cherries, wine, balsamic, honey, and thyme in a small pan until syrupy.
- 5
Slice duck breast on the bias. Fan out and spoon cherry sauce over the top.
Tip: Scoring is essential — it lets the thick fat layer render out so the skin gets crispy rather than chewy. Duck is red meat and is best served medium-rare (130°F) to medium (140°F). The rest period is crucial; it will rise 5-10°F. The rendered duck fat is liquid gold — save it for roasting potatoes.
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