Air fryer duck breast
The best way to get crispy air fryer duck breast if you pre-fry it for five minutes, facing skin-side down. Then pop it into the air-fryer for 10 minutes. You can marinate it or glaze before cooking. This recipe has a simple maple syrup, mandarin and ginger glaze, but you could use honey, pomegranate syrup, marmalade, hoisin sauce, port and so . Serve it with mashed potatoes and steamed/grilled veggies.
Ingredients
Method
- Pat the skin of the duck breasts with a kitchen towel to remove excess moisture, then season with salt.
- Heat a frying pan on the cooker over a medium heat. Add the duck breasts, skin side facing down and cook for 5 minutes until the skin turns golden brown. Turn them over and seal the meat for a minute or so.
- Meanwhile, mix the juice of one mandarin with the spices, maple syrup and soy sauce in a shallow dish.
- Transfer the duck breasts to the mandarin & maple mixture and coat both well with the marinade. Rest them in the dish (skin side facing upwards) until you’re ready to fry them again.
- Preheat the air fryer to 180°C. Put a rack in the air fryer and place the duck breasts on it, skin side facing up. Pat dry the skin, then cook them for about 10-12 minutes, depending on how you like your duck cooked. After 5 minutes, brush the skin with the marinade.
- Transfer them to a plate and cover with foil and a tea-towel to keep warm. Let them rest.
- Whilst the duck breasts are resting make a jus from the leftover marinade.
- Pour it into small pan, add the wine and the juice of the other mandarin and a drop of water or stock. Reduce it. After 5 minutes, add the meat jus from the plate. Cook for another minute or so, until you get a thin gravy.
- Serve the duck breasts with the jus.