Cooking duck fillet in the oven is extremely easy. For this you will only need the mentioned duck fillet, an orange and some cheese. Therefore, if you don’t like to bother with long-lasting meat recipes, this dish is for you.
A convenient simple recipe, suitable for lunch and dinner, and in addition - a bowl of vegetable salad (I am now maniacally cutting cabbage, in all imaginable and inconceivable combinations). I haven’t bothered with side dishes lately (the vegetable garden is calling and beckoning, no matter what kind of side dishes there are), so my collection of recipes for laconic meat dishes and salads has been significantly expanded.
I’ll try to post recipes more often, but how damn difficult it is during the hot summer season! Oh, and I also cooked some absolutely awesome hot beetroot soup, it’s closer to the winter version, but so what! It was divine! (I’ll write it too, and if I don’t write it, kick me in the comments and I’ll write it).
Well, that means duck fillet in the oven.
To create duck fillet in the oven, you will need: mail: :
- 1 kg duck fillet
- 1 orange
- 70-100g cheese (any plain cheese)
- Pinch of ground black pepper
Duck fillet in the oven, recipe:
Cut the duck fillet crosswise into slices about 1cm thick, place the pieces in a baking dish close to each other.
Cut the orange into small cubes and grate the cheese on a coarse grater.
Salt and pepper the meat in the form, then sprinkle with orange cubes and sprinkle cheese on top.
Place the duck fillet in an oven preheated to 200 degrees and bake for 20-30 minutes (baking time depends greatly on the nature of your oven, so start sniffing early - duck, like chicken, bakes quite quickly; poke it with a knife to be sure - the finished meat is very soft , without the characteristic elastic raw crunch).
The duck fillet is ready in the oven - during this time I only have time to cut the salad, find pencils for coloring the McQueens and other evil spirits, unload the bag of groceries brought by my husband, admire the McQueens painted by my son, take note of the combat missions for the evening listed by my husband from the doorstep, remove the colored pencils that have become irrelevant from the sofa before space absorbs them into the Bermuda abyss of toys that have disappeared unknown into the air. That's all! Something like that.
Don't put off being happy.
Duck fillet is not as popular as chicken fillet.
The product has a special taste, dark color and its own subtleties in preparation.
But if everything is done correctly, the dish will definitely please you.
Here you will find the best duck fillet recipes and the secrets of amazing dishes.
Let's cook an amazing bird?
Duck fillet - general cooking principles
For dishes, you can use clean duck fillet or with skin. If this point is not indicated in the recipe, then we do it at our own discretion. The fillet is prepared whole or in pieces. In the second option, the product is cut into medallions, strips, bars or cubes.
Honey and various sauces.
But cooking duck fillet with fruits and juices is especially popular. The most commonly used are apples, oranges, and pomegranates. They can be placed directly into a dish or used for savory sauces. Season poultry dishes with salt, pepper, and rosemary. Soy sauce and herbs are often used. Duck fillet is served with fresh vegetables, side dishes of rice and potatoes.
Duck fillet: recipe for stew with apples
Duck with apples is a classic combination. But for some reason it is customary to bake the whole bird, and this is so inconvenient! Some areas become dry, others don’t cook well, and not everyone likes to deal with a whole carcass on the table. Another thing is duck fillet, the recipe for which is given below.
Greenery for decoration.
1. Cut the washed fillet into long strips. We do not make the thickness more than 1.5 centimeters. You can cut the duck into cubes, but long bars look more impressive.
2. Heat the oil in a saucepan. But if there are a lot of layers of fat on the fillet, then you don’t have to add it. Heat it up very high, almost until smoking.
3. Lower the duck and fry the pieces. Stir until they are golden brown on all sides.
4. Peel the apples. It is advisable to take sour fruits. Cut into large pieces and send to the fried duck. Stir, cover and simmer for about half an hour.
5. Open, add salt and pepper, and cook the fillet until completely soft. It's about another fifteen minutes.
6. Place the finished dish on flat plates and decorate with herbs. It can be served on its own or with a side dish of vegetables, rice, or buckwheat.
Duck fillet: recipe with potatoes for the oven
Baked potatoes, and with delicious duck - this is a dish that is worthy of a master's table. But at the same time it can be prepared very quickly and easily. It is advisable to marinate the fillet in spices in advance to make it more tender.
40 ml soy sauce;
3 cloves of garlic;
1. Cut the duck fillet into medium pieces, add soy sauce and two tablespoons of mayonnaise. Season with pepper and any other seasonings, squeeze out the garlic and stir. Leave to marinate for at least two hours. You can leave the duck overnight, but in this case it is better to place it in the refrigerator.
2. Peel the potatoes. Wash and cut into medium pieces. Add salt and pepper, spread the remaining mayonnaise and also leave to marinate for an hour.
3. Place the duck and potatoes in a greased baking sheet. You can mix everything together.
4. Place foil on top and bake for about 40 minutes. Then the covering must be removed and the dish must be thoroughly fried until golden brown.
Duck fillet: recipe with orange sauce
A variant of an amazing duck fillet dish, the recipe of which is carefully preserved by the chefs of some restaurants. The sauce will require white wine, preferably dry.
Breast of one duck;
100 ml white wine;
100 ml orange juice;
1 tsp. brown sugar;
20 grams of butter;
1 tsp. corn starch;
Salt, ground black pepper.
1. Remove skin, bones, excess fat and anything unnecessary from the duck breast, wash it and divide the fillet into two parts. We pierce each piece with a knife in several places, then rub it with ground pepper and salt.
2. Heat the frying pan, grease with a drop of oil and add the seasoned fillet. Fry on both sides for ten minutes. Then cover with a lid and simmer over low heat for about half an hour.
3. The sauce is prepared in a frying pan after the duck. Add wine and orange juice to the fat and heat.
4. Combine starch with a spoon of cold water and pour into the future sauce.
5. Next add brown sugar, salt and pepper, add butter, turn off after a minute.
6. Cut the duck fillet into transverse slices. The thickness of each is no more than 0.5 centimeters. Place on a plate, pour over orange sauce and serve.
Duck fillet: recipe with oranges for a slow cooker
A recipe for amazing duck fillet, which is cooked with oranges in a slow cooker. The dish goes perfectly with a side dish of boiled rice.
5 duck fillets with skin;
1 large orange;
1. Pierce the duck fillet with a knife and rub with salt and pepper. Transfer to a container and marinate for an hour.
2. While the bird is marinating, remove the zest from the citrus. You can simply rub it off with a grater, eliminating the need for chopping. Cut the citrus itself into circles. The thickness is no more than one centimeter.
3. Pour a spoonful of oil into the multicooker, turn on the frying mode, and set it for 20 minutes. Fry the marinated duck pieces.
4. Remove the fillet to a plate and place the orange mugs in the hot fat, add rosemary, zest and honey. Fry for two minutes. Take out the rosemary.
5. Return the duck to the slow cooker and place it on top of the oranges.
6. Turn on the stewing program and cook for 40 minutes. Open and enjoy the amazing bird with aromatic gravy.
Duck fillet: poultry recipe in pomegranate sauce
A recipe for amazing duck fillet with an equally delicious pomegranate sauce. It is advisable to use natural juice for preparation. Fillet is used with skin.
2 cloves of garlic;
250 ml pomegranate juice;
A little butter and spices;
1 spoon of pomegranate seeds.
1. We wash the fillet, dry it and make several intersecting cuts on the skin side. Rub the pieces with spices.
2. Turn on the frying pan and place the fillet pieces skin side down on it. Fry on both sides over high heat.
3. Wrap the pieces in foil and bake in the oven for about forty minutes.
4. For the sauce, heat a little oil in a frying pan and fry the shallots cut into half rings.
5. After a couple of minutes, add chopped garlic to it, then add honey and pour in brandy.
6. Mix starch with cold pomegranate juice and pour into a frying pan with the fried onions. Warm up for about five minutes, season with salt and pepper to taste, add a little rosemary and turn off.
7. Take out the baked duck fillet, cut it into transverse slices and place it in a fan on a plate. Drizzle with pomegranate sauce and garnish with grains.
Duck fillet: recipe with ginger and honey
Don't know what to pamper your guests with? Prepare a spicy and very aromatic duck fillet, the recipe for which is given below.
150 ml orange juice;
2 cloves of garlic;
20 grams of ginger;
4 spoons of soy sauce.
1. Cut the duck fillet into 0.5 centimeter medallions and lightly beat with a kitchen hammer.
2. Rub with salt and pepper, place in a frying pan and fry on both sides for a minute. Transfer to a bowl.
3. Place chopped garlic in the same frying pan, after 30 seconds add ginger and heat for a minute.
4. Add honey and pour in orange juice mixed with soy sauce.
5. After boiling, add the previously fried fillet medallions.
6. Cover and simmer over low heat until soft. It will take about half an hour.
7. Ginger fillet is served with rice side dishes or fresh vegetables.
Braised duck fillet: recipe with eggplant and potatoes
A variation of a simple stewed duck fillet, the recipe of which is familiar to many. For cooking, use a cauldron or a large saucepan.
1. Immediately chop the eggplants and soak in salted water. Let them get rid of bitterness.
2. Cut the fillet into cubes and throw it into the cauldron, fry for about ten minutes without a lid. If there is little fat on the duck, you can add a little oil.
3. Add carrots to the fillet, followed by onions. Chop the vegetables into strips. Fry until half cooked.
4. Add the diced tomatoes and fry for a couple of minutes.
5. Add potatoes, pour in about a liter of water. Simmer until almost done.
6. Squeeze the eggplants out of the brine and fry in a frying pan with added oil.
7. Transfer the eggplants to the potatoes and fillets. Season the dish with salt, pepper, stir and simmer for about ten minutes until fully cooked.
Duck fillet: recipe for a baked dish with cheese
Amazing recipe for duck fillet with a fragrant cheese crust and juicy tomatoes. It is prepared in two stages.
30 ml soy sauce;
1. Cut the duck fillet into small slices. Take a kitchen hammer and beat it a little. Sprinkle with soy sauce and leave for half an hour.
2. Heat the oil and fry the pieces on both sides over high heat. Transfer to a small mold.
3. Cut the tomatoes into slices and place them in one layer on top of the duck.
4. Salt and pepper the sour cream and pour the tomatoes on top.
5. Cover the dish with grated cheese and put it in the oven. This duck takes about half an hour to prepare. Make sure that the cheese crust does not burn. Temperature 190.
Duck differs from other poultry by its specific smell. If you need to get rid of it, it is advisable to soak the fillet in cold water with lemon or marinate. For the marinade, you can use any fruit juice, soy sauce, or aromatic spices.
Baked duck fillet will be more tender if you periodically baste the pieces with rendered fat.
Duck is quite high in calories and is difficult to digest. Therefore, it is not suitable for dietary nutrition. To reduce calorie content, you can remove the skin and clean the fillet from fat. Also avoid frying, stewing, baking. It is better to give preference to grilling, regular or steam cooking, which removes some of the fat from the product.
The duck will turn out very juicy and tender if, when baking in the oven, cover the bird with foil or place it in a sleeve. Then the protection is removed, the product is poured with the released fat and fried until golden brown, increasing the temperature.
Duck, both domestic and wild, has juicy, tasty meat and thick, oily skin. The best place for her is her chest. Duck breast is quite rare in stores, but whenever it is on sale, don’t hesitate to take it; it produces simply wonderful dishes. Perhaps the most pleasant thing about duck breasts (fillets) is the combination of the fact that it is very interesting and tasty meat and only this part of it can be completely separated from the bones and used as a whole without waste. Duck breasts are about 200-300 grams in size, which is simply ideal for preparing portioned dishes from them.
The most delicious thing about a duck is not only the meat, but also the skin, so it would be wise not to remove the skin under any circumstances, as this will greatly affect the taste. The famous dish of Chinese cuisine - “Peking Duck” - after cooking, is cut in a special way so that each piece has skin on it.
The actual recipe for cooking fried duck breasts in a frying pan is quite simple, but before you put the fillet pieces in the frying pan, you need to marinate them. It is best to let the breasts marinate overnight in the refrigerator, although a couple of hours will do.
Duck fillet should be salted generously - about 2 teaspoons of salt per kilogram of fillet and finely chopped garlic should be added; you don’t have to cut the garlic, but squeeze it out using a special press (garlic press). The amount of garlic is 1 medium head per kilogram of duck meat. Afterwards you need to mix thoroughly and leave to salt and soak in the aroma in the refrigerator for several hours.
After the duck has been marinated (salted), it must be fried in a frying pan in refined vegetable oil. You don’t need a lot of oil, not much at all, so that it doesn’t burn from the very beginning, and then a sufficient amount of fat will be rendered out of the duck.
You need to fry covered for about 30 minutes, constantly turning from one side to the other. Particular attention should be paid to the side on which the skin is, it should be fried as much as possible, but be careful not to burn or char. The more cooked the crust, the tastier the duck fillet.
Step-by-step photos of cooking roasted duck fillet:
The sirloin refers to the breast. And before you start cooking, you first need to rinse it under water and dry it on a paper towel. The skin must be cut with a sharp knife so as not to touch the meat. Then season with sea salt and black pepper.
Heat a cast iron skillet. Place the breast skin side down and, depending on the amount of subcutaneous fat in the bird, fry for 10-20 minutes. If you want the crust to be crispy, fry it in a cold pan.
When the skin turns red, place the breasts, skin side up, in a baking dish and place in an oven preheated to 200 degrees for 15 minutes. Next, take out the dish, cover with cling film and let it brew.
Duck fillet in a slow cooker
For this you will need:
- 1 kg duck tenderloin;
- 1 onion;
- 1 tbsp. l. seasoning to taste;
- 2 tbsp. soy sauce;
- 2 tbsp. mustard;
- 3 tbsp. sunflower oil;
- salt and pepper to taste.
First, wash the meat, then cut it into small pieces. Mix soy sauce with seasoning and mustard. Place the meat in the prepared marinade for 1 hour.
Meanwhile, fry the onion in oil until golden brown. Add the tenderloin pieces to the slow cooker, mix with the onions, and turn on the frying program. Close the lid and simmer for 1 hour.
Recipes for preparing duck fillet can be very diverse. Find the best duck recipes for yourself.
Bird with mustard and turnip
To do this, take:
- 300 g breast;
- 4 medium turnips;
- a pinch of sugar;
- 2 tbsp. cream.
First, peel and cut the turnips into cubes and place them in boiling water for 10 minutes. Then melt the sugar and cream in a small saucepan. Cover with a lid and simmer over low heat for 15 minutes.
At this time, remove the fatty skin from the tenderloin and cut the meat into thin strips. Fry them in a frying pan for 4 minutes per side. Pour the sauce over the finished meat.
Duck fillet with honey
For the marinade take:
- 50 g honey;
- salt and pepper to taste.
For garnish:
- a couple of celery sprigs;
- 2 carrots;
- 2 liters of broth;
- 40 g spaghetti.
For julienne:
- 2 liters of water;
- 0.5 kg duck bones:
- 1 onion;
- leek;
- 1 carrot;
- garlic;
- salt and pepper;
- 50 g honey;
- 1 tbsp. l. wine vinegar.
First, cut the skin of the duck into squares without removing it.
Place honey in a small container, sprinkle with pepper and place the meat in it, skin side down. Keep this all in the refrigerator for 2 hours. Then remove and fry for 3 minutes over low heat in a frying pan, skin side down, then the honey will turn out to be the color of caramel. Then turn the duck over and fry for another 2 minutes. After all this, bake the dish in the oven for 8 minutes until crispy.
To prepare the side dish, wrap the carrots in celery, secure with threads and simmer in broth for about 1.5 hours. Then cool and cut into small pieces.
Boil the spaghetti, put it in a mold and put it in the refrigerator. Cut the remaining pasta into portions.
For julienne, fry the duck parts with bones in a well-heated oven. Place carrots, leeks, garlic and onions in a saucepan and cover with water. Place the fried pieces there and cook for 2 hours.
Heat the honey to a caramel color, add wine vinegar and combine with the broth.
Recipe for duck fillet “a la mure”
Components:
- 1 kg duck tenderloin;
- 1 tbsp. ground pepper;
- 6 tbsp. l. brandy;
- salt to taste.
Ingredients for the sauce:
- 1/2 bottle of red wine;
- 1 bouillon cube;
- 1 tbsp. grated juniper berries;
- 2 garlic cloves;
- 1 carrot;
- a sprig of thyme;
- Bay leaf;
- parsley;
- 1 tsp peppercorns;
- 750 g boletus;
- 1 tsp corn flour;
- 40 g butter;
- salt and pepper to taste;
- olive oil
Cooking process: First heat the frying pan over high heat. Then cut the skin of the bird in a cross shape. When the pan is hot, place the meat skin side down and fry until crispy, then turn over and fry the other side as well.
Place the meat on a dish, sprinkle it with brandy, and leave to marinate for 10 minutes.
During this time, turn the meat over once and press with your palm so that the drink is better absorbed and makes the meat soft. Then, using a well-sharpened knife, cut the meat into thin pieces and carefully place them on a tray. Season everything with salt and pepper and set aside.
Pour the juice into the container where the duck was marinated. Add a glass of wine, a bouillon cube, juniper, garlic, spices and herbs, as well as a teaspoon of salt and peppercorns.
Cook the sauce over low heat until it has reduced to half its volume. At this time, peel the porcini mushrooms, separate the stems from the caps and cut into thin slices.
First, a tablespoon of olive oil is heated in a frying pan and the mushrooms are fried there for 3 minutes. They need to be stirred constantly.
When the sauce thickens, add the mushrooms and cook for another 15 minutes. Next, “tie” the sauce. To do this, mix softened butter with corn flour, add small pieces of meat with mushrooms and mix until smooth.
Before placing the dish in the oven, preheat it to 200 degrees. Now place the meat pieces on a plate, pour the sauce over them and serve with boiled potatoes.
Recipes for cooking duck fillet in the oven
To do this, take:
- 1 duck fillet;
- 1 apple;
- 2 potatoes;
- 2 tbsp. l. honey;
- 2 tsp balsamic sauce;
- garlic clove;
- seasonings to taste.
First preheat the oven to 200 degrees. At this time, score the duck tenderloin from the skin side. Then salt and pepper it and fry it in a frying pan on both sides. Transfer to a heatproof bowl.
Add potatoes and apples to the fillet, as well as a crushed clove of garlic and seasonings on top. Drizzle with honey and sauce. Place in the oven for 40 minutes.
Oriental-style oven-baked fillet
Take:
- 2 chicken breasts;
- Sesame oil.
For the marinade use:
- hot red pepper;
- 1 lime and 1 lemon;
- 20 g ginger;
- dry spices to taste;
- 3 garlic cloves;
- 2 tbsp. honey;
- 100 ml rice wine;
- green cilantro.
Mix citrus juice with wine and honey, add chopped ginger root and spices.
Also chop the cilantro and red pepper with garlic, and keep the duck meat with skin in this mixture for about 4 hours. Do not use all the marinade, leave a little.
Now generously grease the mold with sesame oil and place the pile there. Cover the pan with foil and bake in the oven for about 1.5 hours. Then remove the foil and bake for another 20 minutes, pouring the marinade over the breast a couple of times in the process, and serve the dish with herbs and wine.
Recipe for skinless duck fillet with orange sauce
Fry 2 skinless duck breasts in a frying pan and, before putting in the oven, pour a couple of tablespoons of soy sauce into it.
Peel 4 oranges and squeeze the juice into a saucepan, mix it with a glass of wine and chicken broth. Place the prepared mixture on the fire and bring it to a boil.
Choose exceptional tried and tested duck fillet recipes on the gastronomic web site 1000.menu. Check out the options with oranges, ginger, fruit and honey sauces, various mushrooms, sour cream and cream, zucchini and other vegetables. Choose from the ocean of culinary recipes your completely simple, but at the same time original dish.
Duck breast meat is tender and soft. It is ideal to buy a young domestic duck - about 6-7 months, and broiler breeds - about 3-4 months. A young duck can be identified by its yellow legs, relatively soft beak and translucent fat. The elasticity of the skin of the carcass is determined by pressing the fingers.
Interesting recipe:
1. Wash the duck breast, add salt and rub with spicy seasonings and garlic.
2. Marinate in kefir to remove the specific smell.
3. Make a couple of parallel cuts on the skin of the fillet, without damaging the meat itself, so that it does not curl up at the time of cooking.
4. Place in a heated frying pan, lightly greased with oil (a sufficient amount of fat will be rendered from the fillet), skin side down, and fry over high heat on both sides until golden brown.
5. Pour dry wine into a saucepan, add orange juice and grated orange zest. Place washed sour berries (lingonberries, pomegranate, cherries).
6. Reduce the sauce to half and add honey. As soon as the honey dissolves, turn off the sauce.
Helpful Tips:
Duck fillet will be juicier if you baste it with the released fat.
It is better to start cooking the duck in a still cold frying pan, so that the subcutaneous fat is slowly rendered as it heats up.
At the end of cooking, you need to let the duck fillet cool a little so that it loses its delicious internal juice.
As a marinade, you can use not only fermented milk, but also lemon and dry (semi-dry) wine and spices.
Duck fillet is a tasty, easily digestible meat, which, if properly prepared, will be a real culinary masterpiece on the holiday table. How to cook Duck fillet without skin - a recipe in a frying pan? What are the secrets to the juiciness and softness of this dish?
Famous chefs have revealed the secrets of preparing skinless duck fillet (recipe in a frying pan), which will help add softness, flavor and juiciness.
Duck fillet with oranges
All preparation should be carried out in the following sequence:
- The duck breast is thoroughly washed and dried with a disposable towel.
- Any method of preparing breast requires pre-marinating it. This will help remove the specific smell of meat and make it more tender.
- Do not use oil when frying. Meat has enough of its own fat.
- The skin from the breast should be removed only before serving. This can be done using small lattice-shaped cuts. This will allow you to easily pull it off the surface of the meat.
- The breast is fried only on the skin side, and the reverse side is steamed.
- fillet – 1 pc.;
- orange – 1 pc.;
- honey – 10 ml;
- balsamic vinegar – 5 ml.
This dish includes:
- potatoes – 4 pcs.;
- zucchini – 1 pc.;
- bell pepper, carrots – 1 pc.;
- duck fillet – 2 pcs.;
- onion – 1 pc.;
- cream – 100 g;
- flour – 1 tbsp. spoon;
- salt to taste.
Prepared duck fillet thoroughly washed and dried. You can add flavor and softness to the meat by pre-marinated his. Once the meat is ready for frying, it fried in the pan on the skin side for 5 minutes. During this time, a beautiful, golden brown crust should form on the skin.
Parallel in a frying pan vegetables are being prepared. All of them are cut into cubes, and the onion into rings. Potatoes need to be peeled and boiled until half cooked.
All chopped vegetables are simmered in vegetable oil. Once they are ready, place them in the middle of the pan. lay down duck fillet and chopped potatoes, everything is filled with cream mixed with flour. According to this recipe, skinless duck fillet is cooked in a frying pan for 20 minutes.
To prepare this dish you will need:
- 2 breasts;
- 3 turnips;
- a little sugar;
- 2 tbsp. spoons of cream.
Turnips are peeled and crumbled small cubes. After this, it is boiled for 10 minutes. At the same time in a saucepan cream and sugar are boiled. They should simmer over low heat for 15 minutes.
You need to remove the skin from the duck breast and cut it into slices, which are simmered on fire for 4 minutes. Cooked the meat is poured with sauce and simmered another 4 minutes.
When choosing to cook skinless duck fillet (recipe in a frying pan), do not forget about the correct marinade. The softness, taste and aroma during further preparation will depend on its quality and set of components.
Among the most popular marinades, chefs highlight the following:
- a mixture of soy sauce, honey, garlic, pepper, lemon juice. The meat should be immersed in this sauce for an hour, and the breast will receive a piquant taste, a pleasant aroma of garlic and pepper;
- soy sauce with mustard beans and tomato juice. After 30 minutes, such a sauce will give softness and juiciness during cooking, and the breast will have a unique aroma and a slight bitterness.
Duck fillet is an excellent basis for preparing unique dishes that will decorate any holiday table.
Take care of yourself and be healthy!
As a rule, it is believed that the tenderness of meat greatly depends on the marinade. To some extent, yes. But for duck in general and duck breast in particular, the cooking process is more important. It needs to be fried properly. It doesn’t matter whether you were going to bake it in the oven or not. It is impossible to get a tasty dish without pre-frying. Therefore, today I decided to divide the post into two parts: 1) tips on how to cook duck breast so that it is soft and juicy; 2) step-by-step recipe with photos.
First you need to see if there are any feathers left somewhere. If you find it, scorch it over the fire. Then wash the breast and dry it well with a towel.
Attention! Even if you are going to bake the breast in the oven, you still need to fry it on both sides first. They also say “fry”. This creates a crust on the outside that will not release the juice from the meat.
You need to make cuts on the skin, but so as not to cut through it. Duck skin is thick, thicker than chicken, but nevertheless you must act carefully. The breast is cut either with parallel cuts obliquely, or obliquely, but perpendicular to each other (diamonds). Why is this necessary? Firstly, during frying, excess fat will be rendered, which is located just under the skin. Secondly, if this is not done, then during frying the skin will tighten and look unsightly.
Then you can marinate the breast as indicated in the recipe. Or in the simplest case, grate well with coarse salt and pepper. Leave to sit for at least 20 minutes.
We will fry in a dry, well-heated frying pan with a non-stick coating or cast iron. There will be a lot of splashing, so be prepared for it. The breast is placed skin side down in the pan. It is very convenient to do this with special silicone gloves - a potholder, since it will need to be pressed onto the surface of the frying pan. If you don't have gloves, use a spatula.
Fry on the skin side for 5-7 minutes. Then turn it over and cook on the second side for another 3 minutes. If the piece is thick, then you can also put it on one side for 2 minutes and on the other for 2 minutes.
Then remove from heat. For those who like medium rare (with blood), the meat is ready. For everyone else, there are two options for the development of events - continue cooking in a frying pan, adding 2-3 tablespoons of water, covered, over moderate heat for another 10 minutes; put in a baking dish (or directly in this frying pan, if it allows), put in the oven and hold there at a temperature of 170-180°C for the same 10 minutes.
After cooking, you should never cut the meat immediately. Remove, cover with a lid or foil and let the roast rest for a few minutes. During this time, you can prepare some sauce or side dish. By the way, the fat that melted from the breast in the frying pan is just enough to fry the potatoes.
Duck meat loves sweet and sour and even sweet sauces, fruit and berry. Here again there will be a recipe from Olga Bondas, which will contain fruits and a lot of spices.
Everything will be here: marinade for duck breast, proper frying, and sauce with fruit. The dish looks very festive and will decorate your table with its appearance and bouquet of flavors.
Both tasty and beautiful!
Bon appetit!
Some novice cooks are afraid to cook this delicious dish, thinking that it holds many secrets. But that's not true. Using simple tips, you will soon be preparing delicious breasts.
The sirloin refers to the breast. And before you start cooking, you first need to rinse it under water and dry it on a paper towel. The skin must be cut with a sharp knife so as not to touch the meat. Then season with sea salt and black pepper.
Heat a cast iron skillet. Place the breast skin side down and, depending on the amount of subcutaneous fat in the bird, fry for 10-20 minutes. If you want the crust to be crispy, fry it in a cold pan.
When the skin turns red, place the breasts, skin side up, in a baking dish and place in an oven preheated to 200 degrees for 15 minutes. Next, take out the dish, cover with cling film and let it brew.
For this you will need:
- 1 kg duck tenderloin;
- 1 onion;
- 1 tbsp. l. seasoning to taste;
- 2 tbsp. soy sauce;
- 2 tbsp. mustard;
- 3 tbsp. sunflower oil;
- salt and pepper to taste.
First, wash the meat, then cut it into small pieces. Mix soy sauce with seasoning and mustard. Place the meat in the prepared marinade for 1 hour.
Meanwhile, fry the onion in oil until golden brown. Add the tenderloin pieces to the slow cooker, mix with the onions, and turn on the frying program. Close the lid and simmer for 1 hour.
Recipes for preparing duck fillet can be very diverse. Find the best duck recipes for yourself.
To do this, take:
First, peel and cut the turnips into cubes and place them in boiling water for 10 minutes. Then melt the sugar and cream in a small saucepan. Cover with a lid and simmer over low heat for 15 minutes.
At this time, remove the fatty skin from the tenderloin and cut the meat into thin strips. Fry them in a frying pan for 4 minutes per side. Pour the sauce over the finished meat.
For the marinade take:
- 50 g honey;
- salt and pepper to taste.
For garnish:
- a couple of celery sprigs;
- 2 carrots;
- 2 liters of broth;
- 40 g spaghetti.
For julienne:
First, cut the skin of the duck into squares without removing it.
Place honey in a small container, sprinkle with pepper and place the meat in it, skin side down. Keep this all in the refrigerator for 2 hours. Then remove and fry for 3 minutes over low heat in a frying pan, skin side down, then the honey will turn out to be the color of caramel. Then turn the duck over and fry for another 2 minutes. After all this, bake the dish in the oven for 8 minutes until crispy.
To prepare the side dish, wrap the carrots in celery, secure with threads and simmer in broth for about 1.5 hours. Then cool and cut into small pieces.
Boil the spaghetti, put it in a mold and put it in the refrigerator. Cut the remaining pasta into portions.
For julienne, fry the duck parts with bones in a well-heated oven. Place carrots, leeks, garlic and onions in a saucepan and cover with water. Place the fried pieces there and cook for 2 hours.
Heat the honey to a caramel color, add wine vinegar and combine with the broth.
Components:
- 1 kg duck tenderloin;
- 1 tbsp. ground pepper;
- 6 tbsp. l. brandy;
- salt to taste.
Ingredients for the sauce:
Cooking process: First heat the frying pan over high heat. Then cut the skin of the bird in a cross shape. When the pan is hot, place the meat skin side down and fry until crispy, then turn over and fry the other side as well.
Place the meat on a dish, sprinkle it with brandy, and leave to marinate for 10 minutes.
During this time, turn the meat over once and press with your palm so that the drink is better absorbed and makes the meat soft. Then, using a well-sharpened knife, cut the meat into thin pieces and carefully place them on a tray. Season everything with salt and pepper and set aside.
Pour the juice into the container where the duck was marinated. Add a glass of wine, a bouillon cube, juniper, garlic, spices and herbs, as well as a teaspoon of salt and peppercorns.
Cook the sauce over low heat until it has reduced to half its volume. At this time, peel the porcini mushrooms, separate the stems from the caps and cut into thin slices.
First, a tablespoon of olive oil is heated in a frying pan and the mushrooms are fried there for 3 minutes. They need to be stirred constantly.
When the sauce thickens, add the mushrooms and cook for another 15 minutes. Next, “tie” the sauce. To do this, mix softened butter with corn flour, add small pieces of meat with mushrooms and mix until smooth.
Before placing the dish in the oven, preheat it to 200 degrees. Now place the meat pieces on a plate, pour the sauce over them and serve with boiled potatoes.
To do this, take:
First preheat the oven to 200 degrees. At this time, score the duck tenderloin from the skin side. Then salt and pepper it and fry it in a frying pan on both sides. Transfer to a heatproof bowl.
Add potatoes and apples to the fillet, as well as a crushed clove of garlic and seasonings on top. Drizzle with honey and sauce. Place in the oven for 40 minutes.
Take:
- 2 chicken breasts;
- Sesame oil.
For the marinade use:
- hot red pepper;
- 1 lime and 1 lemon;
- 20 g ginger;
- dry spices to taste;
- 3 garlic cloves;
- 2 tbsp. honey;
- 100 ml rice wine;
- green cilantro.
Mix citrus juice with wine and honey, add chopped ginger root and spices.
Also chop the cilantro and red pepper with garlic, and keep the duck meat with skin in this mixture for about 4 hours. Do not use all the marinade, leave a little.
Now generously grease the mold with sesame oil and place the pile there. Cover the pan with foil and bake in the oven for about 1.5 hours. Then remove the foil and bake for another 20 minutes, pouring the marinade over the breast a couple of times in the process, and serve the dish with herbs and wine.
Fry 2 skinless duck breasts in a frying pan and, before putting in the oven, pour a couple of tablespoons of soy sauce into it.
Peel 4 oranges and squeeze the juice into a saucepan, mix it with a glass of wine and chicken broth. Place the prepared mixture on the fire and bring it to a boil.
When it boils, add 2 tablespoons of honey and salt and pepper to taste. Keep on low heat for about 20 minutes.
Cut the finished breasts in half. Then add them to the thick sauce and simmer for another 5 minutes. Place the dish on a plate, garnishing with orange peel.
Components:
- 1 kg breast;
- 4 apples;
- 2 prunes;
- salt and pepper to taste.
First, wash and peel the apples, cut out the core with seeds and cut into small pieces. Cut the prunes into small pieces too.
Wash the duck fillet and cut into cubes. Cook the duck with apples in a roasting pan, season with salt and pepper. Place the duck with apples and prunes in the sleeve and bake at a high temperature of 180 degrees for 2 hours.
A properly cooked duck will be very juicy and flavorful. Therefore, by following all the recipes, you will amaze your family, and they will certainly ask for more.
To prepare this dish you will need:
Washed and dried the breast is marinated for 30 minutes. Then her fry over low heat on the skin side about 5 minutes. To ensure that the subcutaneous fat comes out as much as possible and the meat becomes soft and juicy, you can make small punctures in the skin.
Then the fillet is turned over to the other side and pour freshly squeezed orange juice into the pan. Vinegar and honey are added to it. The dish should simmer until the sauce of orange, vinegar and honey thickens.
Duck breast with vegetables
