At a glance
Score and salt the duck skin, then cook the breasts skin side down in a preheated cast iron pan in the pizza oven at about 500°F for 6 to 8 minutes, pouring off the fat as it renders. Flip them for 1 to 3 minutes, rest them for 5 minutes and slice. Most cooks serve duck breast pink at 130°F to 135°F. The USDA lists 165°F for all poultry.
Duck breast is a restaurant classic that is surprisingly easy to cook in a pizza oven. The intense, all round heat renders the thick layer of fat under the skin quickly, leaving it crisp and golden while the meat stays rosy and juicy. It cooks in about 10 minutes, so it is perfect for a pizza night main course.
Scoring and salting
Duck breast has a thick cap of fat under the skin. Scoring it in a tight crosshatch lets the fat render out and the heat reach the skin. Salting it ahead of time and leaving it uncovered in the fridge dries the skin, which is the key to getting it crisp.
Managing the heat and the fat
Duck releases a lot of fat as it cooks. At full pizza oven heat, that fat can spit, smoke and even flare up. Turn the flame to low, keep the pan near the front of the oven and pour off the fat into a heatproof container every few minutes. It is the same approach we use for pizza oven pork belly.
Recipe
Pizza Oven Duck
- Prep
- 10 min
- Cook
- 15 min
- Rest
- 5 min
- Total
- 30 min plus 1 to 24 hours dry brining
- Makes
- 2 to 4 servings
- Oven at about 500°F (260°C), flame low
- Skin side down 6 to 8 minutes, then 1 to 3 minutes on the flesh side
- Most cooks serve it at 130°F to 135°F (54°C to 57°C); USDA lists 165°F (74°C) for all poultry
Ingredients
- 2 large duck breasts (Moulard or Pekin), skin on
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp Chinese five spice or dried thyme
- 1 tbsp honey and 1 tbsp orange juice, mixed (optional glaze)
- Orange wedges, to serve
Equipment
- Pizza oven
- Cast iron skillet that fits the oven
- Sharp knife
- Instant read thermometer
- Heat resistant gloves
- Heatproof container for rendered fat
Method
- Score the skin in a tight crosshatch, cutting through the fat but not into the meat. Season all over with salt and refrigerate uncovered for 1 to 24 hours.
- Heat the pizza oven, then turn the flame to low so the stone reads about 500°F (260°C). Preheat the cast iron pan near the front of the oven for 5 minutes.
- Pat the skin dry and season with pepper and five spice.
- Lay the breasts skin side down in the hot pan and return it to the oven, away from the flame.
- Cook for 6 to 8 minutes, carefully pouring off the rendered fat every few minutes, until the skin is deep golden and crisp.
- Flip the breasts, brush the skin with the glaze if using, and cook for 1 to 3 minutes more, until the center reaches your preferred temperature.
- Rest for 5 minutes, then slice and serve with orange wedges.
Notes
- Pour off the fat carefully into a heatproof container. Never tip it into the oven, where it can flare.
- Save the rendered duck fat for roasting potatoes.
Doneness and food safety
Duck breast is usually served pink, at 130°F to 135°F. Cooked well done, it turns gray, firm and livery. The USDA recommends 165°F for all poultry, including duck. Choose the doneness you are comfortable with. For a smoky version, see our smoked duck breast.
Frequently asked questions
How long does duck breast take in a pizza oven?
About 8 to 11 minutes in total at around 500°F, plus 5 minutes of resting.
Can I cook duck directly on the pizza stone?
No. The fat would soak into the stone and could catch fire. Always use a pan.
Can I cook a whole duck in a pizza oven?
Only in a large wood fired oven that holds a steady, moderate heat. Portable pizza ovens are too hot and too small for a whole bird.
Sources: USDA safe minimum internal temperatures.