The USDA recommends cooking duck to a minimum of 165 degrees Fahrenheit. However, serving it medium-rare is preferred because of its unique muscle structure.
Unlike chickens, ducks are more active and have tighter muscle fibers, making fully cooked duck tougher and less tender than the desired medium-rare.
Cooking duck in a cold skillet allows the fat to render properly while ensuring the center remains pink, similar to how a steak is cooked.
To check if pan-fried duck breast is medium rare, press it with a finger. If it springs back slightly, it’s done; if it’s tough, it’s overcooked.
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