Duck Breast is a meat that is often prepared poorly, and quality preparation can be subjective. Personally, I am not a fan of duck breast that is on the rare side. I prefer my duck breast to be cooked to medium-rare, and I think that many people who order duck in a restaurant (maybe for the first, and only time) are turned off by this. On the other hand, over cooked duck breast is equally disappointing. To reach the proper point of doneness, I like to cook duck breast slowly and periodically check it’s internal temperature until it reaches 130-degrees F.