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 - 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 wiped dry. disposable towel.
- Any method of cooking breast requires it. pre-marinating . 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.
The best recipes for cooking skinless duck fillet in a frying pan
Fillet with oranges.
To prepare this dish you will need:
- fillet – 1 pc.;
- orange – 1 pc.;
- honey – 10 ml;
- balsamic vinegar – 5 ml.
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 Duck fillet with vegetables.
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.
Fillet with turnips and cream.
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.
Marinades for duck breast - the basis of taste and softness
When choosing to cook skinless duck fillet (recipe in a frying pan), do not forget about the correct marinade 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.
I offer a short review in which you will find some ideas on how to cook duck breast for your diet. The purpose of this article is to collect simple recipes for duck dishes in one place and highlight the basic techniques that help turn seemingly non-dietary meat into food that fully satisfies the requirements of proper nutrition (PN).
How to cook duck breast - with or without skin
For my recipes, I choose duck fillet from the breast of the bird. This meat does not contain intramuscular fat, so it is quite suitable for preparing dietary dishes. Duck breast can be cooked with or without skin.
In the first case, the dish turns out more delicious than in the second, since fat is a natural flavor enhancer. However, the option of preparing duck fillet with skin is fattier and is not entirely suitable for people who are actively losing weight. This recipe can be used by those who are in the stage of weight stabilization or the lucky ones who have achieved their desired goals and are trying to eat healthy.
Duck legs are slightly fattier than breasts, but they can also be used to prepare simple and tasty dishes. To reduce the calorie content of meat, remove the skin and visible fat from it. Due to the presence of more connective tissue, meat from duck legs is best suited for making minced meat. However, I would like to note that in Africa, fillet, fillet, and breasts with legs are quite interchangeable.
Duck breast with skin
Having tried the boiled duck breast, I realized that it was not impressive. Having made a dietary paste from boiled fillet, I was surprised how tasty it could be. A fair amount of vegetables are used in the preparation of this dish. They help reduce calorie content and give the pate the juiciness and tenderness that butter is responsible for in a classic pate.
The fillet does not need to be boiled; it is also excellent stewed. For me, the classic version is with cabbage and apples. I cook differently, depending on the circumstances - if I need to lose a few kilos, then I mercilessly peel off oily skin. Outside of the diet, I stew duck fillet with the skin - it’s tastier.
Another one is in the form of rolls stuffed with prunes. This duck breast recipe is perfect for a holiday table.
Minced duck recipes
Out of curiosity, I developed and tested recipes using duck fillet ground into minced meat. I twist it myself, from chicken legs. You can buy it ready-made, but I don’t trust the manufacturers - they’ll probably twist some obscenity into it.
To prepare minced meat, I first remove skin and fat from duck legs, twist the fillets, and freeze the bones for preparing broths.
I prefer to use chicken legs for minced meat for several reasons:
- First of all, they are half the price of breast meat.
- Secondly, you can’t get good juicy minced meat without connective tissue - there is plenty of it in the legs, but there is almost none in the breast.
At the moment, two recipes have been tested. Duck, cabbage and apples are the most delicious combination for me, so the set of ingredients in both cases is almost identical, but the technologies are radically different.
I recommend the duck fillet - very tasty, juicy and aromatic. I tried the recipe in winter; the cabbage leaves used were a bit thick, but even this did not spoil the impression of the dish. I can imagine how delicious young cabbage will be.
Autumn has arrived, which means the ducks have already grown up and gained a little fat. Some will say – non-dietary meat and pure cholesterol. Eating something like this every day is harmful. And sometimes you want something terribly harmful, but very tasty, and duck fillet in the oven is an excellent choice in this case.
For the first recipe you will need:
- 3 pieces of duck fillet
- 1 onion
- 3 cloves garlic
- 1 teaspoon salt
- spices - to taste
- 1 tbsp. spoon of vegetable oil
According to this recipe, duck fillet is cooked in the oven at 200 degrees for about 1.5 hours. To do this, grease a baking sheet with vegetable oil and add chopped onion and garlic. We cut pieces of duck fillet with skin in several places, then rub them with salt, pepper and spices, place them on top in a baking sheet, cover with foil and put in the oven to bake. After 1 hour, remove from the oven, remove the foil and put back in the oven to crisp up for another 30 minutes.
Classic recipe with potatoes
This recipe, in addition to the ingredients indicated in the first, also provides the following:
- 1 kg potatoes
- 100 gr. mayonnaise
- 2-3 spoons of soy sauce
- 2-3 spoons of tomato sauce
Poultry is always a very tasty and tender dish, but duck is different in that it makes quite fatty, although very tasty dinners. True, if you cook it a little incorrectly, it’s very easy to ruin everything. But there is nothing difficult in cooking fillet, especially if you first read a couple of basic rules and recipes.
I've found a couple of my favorite options that are easy and quick to prepare, so you can read them and enjoy cooking duck as much as I do.
Duck in the oven with garnish
Kitchenware and appliances: board, baking dish, knife, frying pan, oven.
Ingredients
Cooking process
- Rinse the duck and cut the skin on both sides.
- Place the meat skin side down in a hot frying pan, and when it starts to sizzle, reduce the heat slightly.
- Add spices. Fry for 3-4 minutes until fat appears in the pan.
- Turn the pieces over and fry the other side.
- Peel and cut 8-9 potatoes into large pieces.
- Mix 2 tablespoons of honey and 2 teaspoons of balsamic vinegar in a bowl.
- Place the meat in the pan, skin side up, and pour out the fat. Peel and simply crush 3 cloves of garlic with a knife. Place it on the meat.
- Move the potatoes there and pour the dressing with honey over everything.
- Sprinkle with pepper and thyme to taste.
- Cook at 200°C in the oven for 30-35 minutes.
Video: recipe for cooking duck fillet in the oven
To properly, tasty and quickly cook duck fillet in the oven, like the recipe with the photo above, watch the video. In it, the man explains everything in detail so that the audience can understand.
Duck without skin in a frying pan
Cooking time: 15 minutes.
Number of servings: 4.
Kitchenware and appliances: cutting board, plate, knife, fork, frying pan.
Ingredients
| Onion | 1 PC. |
Cooking process
- Remove the skin from the fillet, if any, and salt it on both sides.
- Pour a tablespoon of oil into the pan and, when it is hot, add the fillet.
- Fry for 2 minutes on each side, and then another 3.
- Transfer the fillets to a plate and scrape off any that have stuck to the pan.
- Cut one onion into half rings and a clove of garlic into cloves.
- Cut 7-8 cherry tomatoes in half.
- Add another spoonful of oil into the pan and lightly fry the onion in it.
- After 2-3 minutes, add garlic and tomatoes.
- Add about a teaspoon of thyme and a little salt. Cook for a couple more minutes.
- Pour a tablespoon of vinegar into the pan and stir.
- Add parsley, discarding any large branches.
- Place the fillet and Parmesan cheese, cut into large pieces.
- Stir and cook for another 2-3 minutes.
Video recipe for cooking skinless duck breast fillet in a frying pan
Although the recipes for preparing this duck fillet dish with photos are quite simple, it is still better to watch the video and make sure that you understand everything correctly and prepare everything correctly.
What to serve with
Duck fillet goes well with any side dish, but depending on whether you cook it with skin or not, choose dishes to go with it. If you prepare a fattier version with skin, then it is better to serve it with baked vegetables, boiled rice or other porridge. Skinless fillets can also be served with fattier dishes, such as fried potatoes, deep-fried vegetables or pasta with gravy. Although you can always get by with fresh vegetables or salad.
- When cutting the skin on a duck, be careful not to cut into the meat. Use a sharp knife for this.
- Instead of parsley, you can use cilantro and a little basil for a more zesty flavor.
- Fry the fillet in a very hot frying pan, and then reduce the heat slightly to get a golden brown crust and juicy meat inside.
Other options
To cook duck, chefs have come up with a lot of options that are also available to ordinary housewives. For example, you can make it, and it will turn out no worse than in a restaurant. Or bake to get juicy, tender and sweet meat.
A similar, but more interesting option would be, which is not a shame to put on the holiday table. And if you just want to have a delicious dinner, then you can cook it and not spend a lot of time on it. At the same time, you can make it convenient not only to cook, but also to eat for all family members. So choose and try, because there are still so many delicious things in the world.
What do you think of our recipes? Which one did you choose? What would you add and what would you take away? Write about all your ideas in the comments and also rate our recipes.
They say that duck is not for everyone: it has a peculiar smell, there is a lot of fat, and the meat is tough. Have you never eaten it, but really want to try it? Cook the duck breasts in the oven. If you appreciate the taste of a new dish, it will become a frequent guest on your table. It is not necessary to use the same one in the oven every time; it is prepared in different ways: there is both an everyday option and a festive one. But first, a few secrets. In order for the meat to turn out tasty, you need to choose and prepare it correctly.
How to choose
- It’s better to buy not frozen, but
- Its color is gray-burgundy, quite dark, but not light or brown.
- The packaging must not be damaged.
Cooking secrets
- Prolonged heat treatment makes duck meat drier.
- Before placing the breast in the oven, it is better to lightly fry it so that the fat renders and saturates it.
- If the duck is cooked with the skin on, it needs to be cut to prevent the meat from shrinking.
- If cooked without skin, remove it before cooking.
- When frying, it is better not to use oil or use it to a minimum.
- To make duck meat softer and more tender, it is marinated before baking.
- Do not over-expose the breasts in the marinade, otherwise they will turn out dry.
- The marinade should not be made too sour, otherwise the meat will become inelastic.
- Duck goes perfectly with fruits and berries, from which you can prepare both a marinade and a sauce for the finished dish.
Most popular recipe
Duck breast in the oven can be baked with both vegetables and fruits. The classic combination is with apples. Very few ingredients:
- one duck breast;
- one glass of water;
- half a kilogram of sour apples;
- half a tablespoon of mustard and honey;
- olive oil and spices (salt, ground black pepper) to taste.
How to cook duck breasts with apples in the oven? It's easier than it seems, the main thing is to adhere to the following algorithm:
- Rinse the breast thoroughly and dry it with a paper towel.
- Rub the meat with a mixture of olive oil, pepper and salt.
- Using a knife, cut the skin diagonally crosswise to better render the fat and allow the breast to absorb the salt and pepper.
- Place pressure on the meat and leave for an hour.
- Remove grains from apples and cut into pieces.
- Pour water into a baking tray, add a drizzle of olive oil and place the breast there.
- Cover it with apple slices and place in an oven preheated to 200 degrees for 30 minutes.
- To make the meat soft and juicy, you need to periodically water it with water and drained fat in the pan.
- Mix honey and mustard.
- Ten minutes before complete readiness, brush the meat with honey-mustard mixture.
Juicy duck breast in the oven (recipe with photos)
The dish is very easy to prepare - see for yourself!
What to take from products:
- 600 grams of duck fillet (breast);
- two teaspoons of natural honey (liquid, not candied);
- 10 grams of garlic;
- a quarter teaspoon each of salt and ground black pepper;
- 100 ml soy sauce.
Procedure:
- Rinse the breast, first removing any remaining feathers from the skin (if there were any), and dry with a paper or clean cloth towel.
- Cut the skin into a lattice pattern without damaging the meat.
- Crush, grate or finely chop the garlic. Mix honey with garlic, pepper and salt and rub the resulting mixture onto the duck breast.
- Place the meat in a disposable form, pour in soy sauce and leave for an hour (if longer, put it in the refrigerator).
- When the time is up, place the pan with the breast in the sauce in a preheated oven for forty minutes.
- Remove the cooked meat and allow the sauce and fat to drain, which can later be used to season the side dish.
- Cut the meat into pieces, serve with rice (pasta) or as a separate dish, hot or cold.
Duck breast in cognac
To make duck meat soft and juicy, it must first be kept in a marinade, which can be made in different ways. We offer a delicious recipe. Duck breast in the oven will be cooked on a wire rack, and you will need the following products for this:
- one duck breast;
- 50 grams of cognac;
- one head of onion;
- a bunch of parsley and cilantro;
- two cloves of garlic;
- one or two bay leaves;
- salt and pepper to taste.
Preparation:
- Wash the meat thoroughly and dry with a towel.
- Remove the skin and rub with pepper and salt.
- Prepare a marinade of cognac, chopped onion, garlic, parsley, cilantro, and bay leaf.
- Place the breasts in the marinade, cover with something heavy and keep under pressure for six hours.
- When the meat is soaked, place it in the oven on a wire rack, under which place a container of water.
- Water the breast with this water from time to time.
- In half an hour the dish should be ready.
Up your sleeve
It is very easy to cook duck breast in the oven in the sleeve. The recipe is again simple, and the dish will turn out tasty and juicy thanks to orange and honey, which go perfectly with duck meat.
Products:
- two duck breasts;
- half a kilogram of potatoes;
- half an orange;
- a tablespoon of honey;
- a tablespoon of vegetable oil;
- a teaspoon of salt;
- a third of a teaspoon of pepper mixture.
Preparation:
- Rinse the breasts and dry them with a towel.
- Squeeze the orange juice and mix it with honey.
- Rub the breasts with salt and pepper, pour over the marinade of honey and orange juice and leave for half an hour.
- Peel and cut the potatoes into pieces, add vegetable oil and salt.
- Place the breasts with potatoes in a sleeve and place in the oven.
- Bake at 220 degrees for an hour.
In foil with cranberry sauce
To get flavorful and tender meat, use the following recipe. Duck breast in the oven is cooked in foil. We take products:
- 800 grams of duck fillet;
- one medium-sized onion;
- 150 ml water;
- 60 ml wine vinegar;
- ground black pepper, salt to taste.
Preparation:
- Wash and dry the breast, rub it with salt and pepper.
- Cut the onion into rings and cover the duck fillet with it.
- Mix water with wine vinegar, pour over the meat, leave for two hours.
- Remove from the marinade onto a napkin to drain off excess liquid.
- Fry the breast on both sides, wrap in foil so that the juice does not leak out during baking.
- Heat the oven to 180 degrees and place the meat there for half an hour.
- Remove from the oven, cool, cut into slices (can be diagonally).
One way to serve it is with a perfect combination of flavor with duck meat. To prepare it you will need:
- 100 grams of sugar;
- 150 grams of cranberries.
Sort the cranberries, rinse under running water, add sugar, crush the berries and put on fire. When the sugar is completely dissolved, remove from heat, cool, pass through a fine strainer and pour over the duck breast pieces.
Garnish
Once you learn how to cook duck breasts, you can think about suitable side dishes. We offer one of the most successful and unusual, the ingredients of which go well with duck meat. This is red cabbage, which needs to be stewed with apples and caraway seeds.
Required Products:
- a small forkful of red cabbage;
- two apples;
- one onion;
- half a teaspoon of cumin;
- half a glass of red wine;
- a tablespoon of vinegar;
- pepper, salt (to taste).
Preparation procedure:
- Chop the cabbage and fry a little with the juice remaining after cooking the duck breasts: this will give the cabbage a special taste.
- Peel, core, and coarsely grate apples.
- Thinly slice the onion into half rings.
- Add apples and onions to the cabbage and simmer for five minutes, then pour in red wine and simmer all together for about another ten minutes.
- After this, put cumin, pepper, salt, a tablespoon of wine vinegar into the cabbage and simmer for another five minutes.
- Turn off the heat, cover the container with a lid, and leave for a few minutes to allow the dish to steep.
- Serve with sliced breast.
Finally
If you're tired of everything and want something new, pay attention to duck breasts. Recipes for cooking in the oven are a good choice for a holiday dish: it looks elegant and solemn, and if you show your imagination and are not afraid to experiment, you can quite easily make it a signature dish.
