1-Inch Duck Breast, Medium Rare: Pull Temp & Cook Time
A 1 inch duck breast cooked medium rare needs about 9 min over 375 °F / 190 °C — roughly 5 minutes per side. Pull it at 129 °F / 54 °C; carryover takes it to 135 °F. Rest 7 minutes before slicing.
Step by step
- −40 minSalt and temperSalt generously and leave it out of the fridge. A 1 inch cut cooks far more evenly when it is not fridge-cold in the middle.
- 0:00On the grate at 375 °FGrill should be hot enough that you cannot hold a hand over it for more than 2 seconds.
- 5 minFlip onceDo not press it, do not poke it. One clean flip builds the best crust.
- 9 minPull at 129 °F / 54 °CProbe the centre from the side, not the top — you want the true core reading.
- + 7 minRest, then sliceIt climbs the last 6 °F to 135 °F off the heat. Slice against the grain.
Every method compared
Same 1 inch duck breast, same doneness — only the heat changes. Start it skin down in a cold pan and let the fat render slowly. Unlike chicken, duck breast is safe and far better served pink.
| Method | Pit temp | Cook time | Pull at | Rest |
|---|---|---|---|---|
| Direct Grilling | 375 °F / 190 °C | 9 min | 129 °F | 7 min |
| Reverse Sear | 250 °F / 120 °C | 37 min | 133 °F | 5 min |
Pull temps differ per method on purpose: a 450 °F grill drives far more residual heat into the meat than a 225 °F pit, so the same final temperature needs a different pull point.
Duck Breast temperature chart
| Doneness | Final temp | Pull at (1 inch) | Looks like |
|---|---|---|---|
| Medium Rare | 135 °F / 57 °C | 129 °F | Rosy center with fully rendered fat cap — how duck is meant to be served. |
| Medium | 145 °F / 63 °C | 139 °F | Firmer, faintly pink. |
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Instant-Read Digital Thermometer
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Other doneness levels at 1 inch
Other sizes
Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
What temperature should a 1 inch duck breast be pulled at for medium rare?
Pull at 129 °F / 54 °C. Carryover cooking adds about 6 °F while it rests, landing on the 135 °F / 57 °C that defines medium rare.
How long does it take?
About 9 minutes using direct grilling at 375 °F. Times assume the meat starts fridge-cold and the lid stays closed.
Direct grilling or reverse sear at this thickness?
At 1 inch thick, direct grilling is the better call — 9 min versus 37 min, with a great crust and only a thin grey band. Reverse sear starts paying off above about 1.5 inches.
How long should it rest?
7 minutes for this thickness. Tent loosely with foil — sealing it tight steams the crust you just built.