Air frying is the perfect method for very crispy duck skin. This is ready in less than 1 hour and 15 minutes, including prep and resting time.
Air fryer duck has beautiful skin and moist, succulent meat. The fat is well rendered and can be used to make air fryer duck fat potatoes.
This may take some practice. The times are very dependent upon the size and weight of the duck. A Thermapen One is crucial to the process.
EQUIPMENT: air fryer, very sharp paring knife, Thermapen One
Crispy Roast Whole Duck, Instant Pot Air Fryer
Cuisine: AmericanDifficulty: AverageServings
4
servingsPrep time
20
minutesCooking time
42
minutesResting time
10
minutesTotal time
1
hour12
minutesServe with air fryer duck fat potatoes.
Ingredients
1 whole duck, 5 lb.
sea salt
freshly ground black peppercorns
five-spice powder
Directions
- Start 12 cups of water boiling.
- Use a sharp knife to score the skin, taking care not to cut through to the meat. Make a diamond pattern.
- When water starts boiling, slowly pour it over the breast side of the duck. You are starting to cook the skin.
- Use paper towels to pat very dry.
- Place duck into air fryer, breast side up. It will not lay flat. Position with legs pointing up.
- Lightly sprinkle with salt, pepper, and five-spice powder.
- Air fry at 365°F for 25 minutes.
- Reposition the duck with the legs pointing down. Air fry for 10 more minutes, followed by 7 minutes at 400°F.
- Check temperature of breast. It should be 160°F. Legs should be 165°F.
- Remove from air fryer, tent, and let rest for 10 minutes. Breast temperature will continue to rise. If making air fryer duck fat potatoes they can be cooked now.
Interesting way of cooking duck. This seems to be a magical pot. I love the five spice as part of the ingredients. Do you get a gravy out of this cooking style too? The finished duck looks wonderful, I am sure it’s very delicious too.
Thank you so much for sharing. Your instructions are very straight forward. ❤️
I get a lot of duck fat. Great for cooking potatoes.
Thank you for your compliment on the instructions.
I am cooking this for Christmas dinner. First time I hope it will be as good as yours.
Stunningly easy and delicious! I have to admit that I skipped the boiled water and scoring the skin part. But I was perfectly happy with the rest of the instructions.
I made a light peach sauce to serve with this juicy air fryer rotisserie duck. We can’t wait to make this again. Thanks for the leg up! 😉
That sounds delicious!
Stone fruits so well with duck.
Storing the skin is actually a very important step. It helps render the fact in the skin.