Cooking Guide -- Duck

Cooking Guide

The art of perfect baking

Our master butchers share their techniques and tips for making the most of each cut.

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Complete Guide

Duck Cooking

Duck is the ultimate festive meat. Magret, confit, aiguillette — each cut offers a unique experience. Richer than chicken, duck requires a little technique but the result is worth every minute.

Steps

Temperature Guide

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Steps

From preparation to plate

Preparation

For the duck breast, score the skin with a knife in a crisscross pattern without cutting into the meat. Season with salt and pepper. Take out of the fridge 30 minutes before.

Cooking

Start the duck breast skin-side down in a cold pan over medium heat. The fat will slowly render and the skin will become crispy. Flip and finish flesh-side down for 3 to 4 minutes.

Rest

Let the duck breast rest for 5 to 8 minutes under foil. The confit duck legs do not need to rest – they are already slow-cooked.

Service

Slice the duck breast thinly on the bias. For the confit duck legs, bake them in the oven for 15 minutes at 200°C to reheat and crisp the skin before serving.

Why let the duck rest?

During cooking, heat pushes the juices towards the center of the meat. By letting the duck rest for a few minutes after cooking, the juices redistribute evenly. The result: more tender, juicier meat and better preserved flavors.

Temperature Chart

Cup	Cooking	Internal temperature	Time (per book)
Duck breast	Rare	52°C – 54°C	8 min skin side + 3 min flesh side
Duck breast	Medium	58°C — 60°C	8 min skin side + 5 min flesh side
Tenderloin tip	Medium	58°C — 60°C	3 - 4 min per side in the pan
Confit thigh	To reheat	Already cooked	15 – 20 min in the oven at 200°C
Whole duck	Roast	74°C (thigh)	20 min/lb in the oven at 190°C