Our smoked duck breast is fully cooked. I reheat it gently and stop as soon as it is hot; I do not render it for a long time and then roast it again as though it were raw.
Thaw and choose whole or sliced
Thaw in the refrigerator and remove the packaging. For noodles or a warm salad, slice the chilled breast across the grain before reheating. Slices warm more evenly and quickly than a whole breast.
My pan method for slices
Put the slices in a pan over medium-low heat with a small splash of water, stock or the sauce for your meal. Cover briefly, turn gently and check after a few minutes. Continue only until hot through. Avoid a hard boil or prolonged frying, which dries the edges.
Reheating a whole breast
Use a covered oven dish at 160°C fan / 180°C conventional with a little water or stock. Start checking after 8–10 minutes and continue only as needed. A whole thick breast takes longer than slices. For crisper skin, give it a brief skin-side finish in a pan after reheating, watching the cured surface carefully. It does not need the long fat-rendering stage used for raw duck.
Air fryer or BBQ
Use gentle heat: 160°C in the air fryer, checking from 5 minutes, or indirect heat on a covered BBQ. Turn as needed and check the centre. Do not leave the cooked breast over fierce direct heat.
Serve without drying it out
For these hot-serving recipes, reheat to 74°C / 165°F in the thickest part and serve promptly. The times above tell you when to start checking, not how long every breast must take. Follow the storage and reheating instructions on your pack.
What to make with it
For a complete meal, try Smoked Duck & Orange Potato Salad or Smoked Duck with Plum Sauce Noodles. Each recipe includes measured ingredients and serving suggestions.
