Poultry
Duck
Duck preparations and cooking methods
Choose your duck
Pick a specific duck cut or type for detailed cooking guides.
Duck Breast
Rich, flavorful red meat of poultry with a layer of fat that crisps beautifully. Can be served medium-rare to well done.
Duck Legs
Rich, flavorful dark meat from duck legs and thighs. Perfect for confit and braising. Can be cooked to varying doneness levels.
Popular methods
How home cooks make duck
The most loved duck techniques, tested by home cooks.
Pan-Searing
Pan-Searing Duck Breast
Roasting
Roasting Duck Legs
Confit
Confit Duck Legs
Braising
Braising Duck Legs
Doneness
Duck Temperature Guide
Safe internal temperatures for different levels of doneness across all duck items.
| Doneness | Temperature | Description | Common For |
|---|---|---|---|
| Medium Rare | 130°F / 55°C | Slightly pink center, rich flavor | Duck Breast, Duck Legs |
| Medium | 150°F / 65°C | Light pink center, tender texture | Duck Breast, Duck Legs |
| Well Done | 165°F / 75°C | No pink remaining, fully cooked | Duck Breast, Duck Legs |
Duck Safety Guidelines
Important food safety practices when handling and cooking duck.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your duck is safely cooked and delicious.
Keep Exploring
Other categories
Cooking guides across other food categories