They say that the duck is not for everyone: it has a peculiar smell, and a lot of fat, and the meat is tough. You have never eaten it, but really want to try it? Cook 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 cooked 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 is better to buy not frozen, but
• Its color is grey-burgundy, rather dark, but neither light nor 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 melts and soaks it.
• If the duck is cooked with the skin, it must be cut so that the meat does not shrink.
• If prepared without skin, it is removed before cooking.
• When frying, it is better not to use oil or take it to a minimum.
• To make duck meat softer and more tender, marinate it before baking.
• Don't overcook the breasts in the marinade, otherwise they will turn out dry.
• Marinade should not be made too sour, in which case the meat will become inelastic.
• Duck is ideally combined with fruits and berries, from which you can prepare both marinade and sauce for the finished dish.

most popular recipe

Duck breast in the oven can be baked with both vegetables and fruits. A classic combination - with apples. There are very few ingredients:

• one duck breast;
• one glass of water;
• half a kilogram of sour apples;
• half a tablespoon of mustard and honey;
• to taste olive oil and spices (salt, ground black pepper).

How to cook duck breasts with apples in the oven? It's easier than it seems, the main thing is to stick to the following algorithm:

1. Rinse the breast thoroughly and pat dry with a paper towel.
2. Rub the meat with a mixture of olive oil, pepper and salt.
3. With a knife, cut the skin diagonally crosswise so that the fat is better rendered, and the breast has absorbed salt and pepper.
4. Put oppression on the meat and leave it for an hour.
5. Remove seeds from apples and cut into pieces.
6. Pour water into a baking sheet, drip olive oil and put the breast there.
7. Cover it with slices of apples and put for 30 minutes in an oven preheated to 200 degrees.
8. To make the meat soft, juicy, you need to periodically water it with the water in the pan with leaked fat.
9. Mix honey and mustard.
10. Ten minutes before full readiness, grease the meat with a honey-mustard mixture.

Juicy duck breast in the oven (recipe with photo)

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 of salt and ground black pepper;
• 100 ml soy sauce.

Procedure:

1. Rinse the breast, after removing the remnants of feathers from the skin (if any), and dry with a paper or clean cloth towel.
2. Cut the skin in the form of a lattice, without damaging the meat.
3. Crush the garlic, grate or finely chop. Mix honey with garlic, pepper and salt and rub the duck breast with the resulting mixture.
4. Put the meat in a disposable form, pour in soy sauce and leave for an hour (if longer - put in the refrigerator).
5. When the time is up, put the form with the breast in the sauce in a preheated oven for forty minutes.
6. Remove the cooked meat, let the sauce drain with fat, which can later be seasoned with a side dish.
7. Cut the meat into pieces, serve with rice (pasta) or as an independent dish in hot or cold form.

Duck breast in cognac

To make duck meat soft and juicy, you must first hold it in a marinade, which can be done in many ways. We offer an exquisite recipe. Duck breast in the oven will be cooked on a wire rack, and the following products will be needed 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.

Cooking:

1. Wash the meat thoroughly and dry with a towel.
2. Remove the skin, rub with salt and pepper.
3. Prepare marinade from cognac, chopped onion, garlic, parsley, cilantro, bay leaf.
4. Put the breasts in the marinade, cover with something heavy and keep under oppression for six hours.
5. When the meat is soaked, place it in the oven on a wire rack, under which place a container of water.
6. Water the breasts with this water from time to time.
7. After half an hour, the dish should be ready.

Up your sleeve

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 are ideally combined 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 a mixture of peppers.

Cooking:

1. Wash the breasts and pat dry with a towel.
2. Squeeze orange juice and mix it with honey.
3. Grate the breasts with salt and pepper, pour over the honey and orange juice marinade and leave for half an hour.
4. Peel potatoes and cut into pieces, add vegetable oil and salt.
5. Place the breasts with potatoes in the sleeve and send to the oven.
6. Bake at 220 degrees for an hour.

In foil with cranberry sauce

To get fragrant 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 of water;
• 60 ml of wine vinegar;
• ground black pepper, salt to taste.

Cooking:

1. Wash and dry the breast, rub it with salt and pepper.
2. Cut the onion into rings and cover the duck fillet with it.
3. Mix water with wine vinegar, pour over the meat, leave for two hours.
4. Remove from the marinade on a paper towel to drain excess liquid.
5. Fry the breast on both sides, wrap in foil so that the juice does not flow out during baking.
6. Heat the oven to 180 degrees and place the meat there for half an hour.
7. Remove from the oven, cool, cut into slices (you can diagonally).

One of the ways of serving is with duck meat that goes well with taste. To prepare it you will need:

• 100 grams of sugar;
• 150 grams of cranberries.

Sort the cranberries, rinse under running water, add sugar to it, crush the berries and put on fire. When the sugar is completely dissolved, remove from the stove, cool, pass through a fine strainer and pour over the pieces of duck breast.

Garnish

Having learned how to cook duck breasts, you can also 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 must be stewed with apples and cumin.

Required products:

• a small fork of red cabbage;
• two apples;
• one bulb;
• half a teaspoon of cumin;
• half a glass of red wine;
• a tablespoon of vinegar;
• pepper, salt (to taste).

Cooking order:

1. Chop the cabbage and fry a little with the juice left after cooking the duck breasts: this way the cabbage will acquire a special taste.
2. Peel the apples, remove the core, grate coarsely.
3. Onion thinly cut into half rings.
4. Add apples and onions to cabbage and simmer for five minutes, then pour in red wine and simmer all together for about ten more minutes.
5. After that, put cumin, pepper, salt, a tablespoon of wine bite into the cabbage and simmer for another five minutes.
6. Turn off the heat, cover the container with a lid, leave for a few minutes to infuse the dish.
7. Serve with sliced ​​breast.

Finally

If you are tired of everything and want something new, pay attention to duck breasts. Recipes for cooking in the oven are a good choice for a festive dish: it looks elegant and solemn, and if you show imagination and are not afraid of experiments, then it is quite possible to make it crown.

If you want to have a restaurant-class dinner in your own home without spending too much on outlandish ingredients, choose duck as a hot dish. Properly cooked duck meat is remarkably juicy and tender, and goes well with a wide variety of sauces. We will talk more about duck fillet recipes below.

Duck fillet with oranges - recipe

Duck fillet dishes are prepared according to simple recipes, but they require a minimum of culinary skill and basic knowledge of the cooking technology for this particular meat. So, do not forget that the duck, being by its nature a fairly fatty bird, is always cooked on low or moderate heat, for quite a long time so that the subcutaneous fat has time to almost completely melt.

Ingredients:

• duck breasts - 4 pcs.;
• oranges - 4 pcs.;
• honey - 35 ml;
• - 15 ml.

Cooking

You can repeat this skinless duck fillet recipe, but we recommend that you leave the skin on and only cut it slightly without touching the meat so that the fat will render faster and more evenly. Brown the duck fillet for 5 minutes on each side, then pour in the freshly squeezed juice, and when it boils, add honey and balsamic vinegar. Once the sauce thickens, remove the dish from the heat.

The perfect pair for duck is apples poached with a little honey and spices. Light sweetness has always been in perfect harmony with duck pulp, and this recipe is another direct proof of this fact.

Ingredients:

• duck fillet - 4 pcs.;
• apples (medium size) - 2 pcs.;
• - 10 ml;
• dried oregano - 1 teaspoon;
• a pinch of cinnamon.

Cooking

Slightly cut the skin on the duck fillet, rub it with salt and brown over low heat skin side down for about 12-15 minutes. Cut the apples and add them to the pan with the breasts, after turning the meat over to the other side. Sprinkle everything with a little oregano and cinnamon, add honey, wait for the apples to release their juice, and then put the pan in the oven at 190 degrees. As part of this delicious recipe, duck fillets should spend about 7-10 minutes in the oven (depending on size).

After cutting the duck meat, pour it with the remaining sweet sauce, consisting of a mixture of apple juice, honey and duck fat. Serve apples side by side instead of a side dish.

If ordinary foods become boring, then you should try a duck fillet dish. Depending on the desired result and culinary preferences, you can experiment with food sets and ways to create interesting dishes, since duck fillet recipes are quite diverse.

Duck fillet in the oven is very tasty, but preparation will take some time.

Need to purchase:

• 600 - 800 g duck fillet;
• 50 g of honey;
• a glass of orange juice;
• a bunch of thyme;
• salt.

Cooking method:

1. The meat is washed, and the fat layer is cut obliquely, which will allow the fat to drain faster.
2. The fillet is rubbed with salt and honey, after which greens are placed in the cuts.
3. The duck is placed in a food bag, where it is filled with juice.
4. Marinate meat in the refrigerator for up to 2 days.
5. After the indicated time has passed, the duck, cleaned of the remnants of greens, is laid out in a pan with a thick bottom, fat down.
6. After warming up for about 5 minutes on low heat, heat increases to medium.
7. As soon as the fat is rendered, the duck is sent for 10 minutes to the oven, heated to 200 ° C.

Cooking with apples

Duck with apples is a great choice for a romantic dinner.

You will need:

• 2 fillets;
• 5 apples;
• ½ lemon;
• 10 g of honey;
• salt and spices.

Stages of preparation:

1. Diamond-shaped cuts are made on the prepared meat, after which the fillet is salted, peppered and laid out in a pan.
2. The workpiece is fried on both sides for 6-7 minutes, and then, after cooling, it is cut into pieces.
3. The fat is drained into a separate bowl.
4. The fruits are peeled and divided into 4 parts, which are soaked for 15 minutes in water with lemon juice
5. Apples are fried in a small amount of melted fat with the addition of honey.
6. When serving, apple slices alternate with slices of meat.

In soy-honey marinade

Many people think that duck dishes are dry and tasteless. However, with the right approach, the duck breast comes out very tasty and appetizing.

You should prepare:

• 2 fillets;
• 15 g of honey;
• ½ lemon;
• a stack of soy sauce;
• the same amount of vegetable oil;
• 1 clove of garlic;
• salt, spices.

In preparation:

1. In a deep bowl, marinade is prepared from sauce, honey, squeezed juice from lemon, vegetable oil, salt, spices and garlic passed through a press.
2. The fillet is washed, dried and cut to better marinate.
3. The meat pieces are sent to a bowl of marinade, where they are pressed down so that the brine completely covers the duck.
4. The meat is marinated overnight in the cold.
5. The prepared product is fried in hot oil for 7 minutes on each side.

Duck fillet with oranges

Representatives of the stronger sex will appreciate the recipe for such a tasty, juicy and nutritious duck fillet.

To bring the recipe to life, you need:

• 600 g of breast;
• 2 oranges;
• 250 ml dry red wine;
• 120 ml of orange juice;
• ½ head of garlic;
• a piece of butter;
• rosemary and some honey.

Progress:

1. The brisket is washed and pierced in many places.
2. Spices, salt, garlic passed through a press, orange zest and juice are mixed in a bowl.
3. The meat is poured with marinade and sent to the refrigerator, from where it is removed after 2 hours.
4. The breast is fried for 5 minutes on each side, after which it is laid out on foil along with orange slices.
5. The dish is baked for half an hour at 200 ° C.
6. After frying the fillet, the pulp of oranges, wine, juice and honey are sent to the oil.
7. When the liquid evaporates a little, butter is sent to the sauce.
8. Pieces of meat are poured with a sweetish sauce.

Recipe for multicooker

Fragrant and satisfying meat can be cooked in a slow cooker.

You will need a food package consisting of:

• 800 g fillet;
• 60 ml soy sauce;
• mixtures of dry herbs;
• 7 g mustard;
• 30 ml of vegetable oil;
• 2 bulbs;
• salt and spices.

Cooking method:

1. The fillet is cut into pieces.
2. A dressing is prepared from the sauce, mustard, spices and salt, with which the meat is poured.
3. After 2 hours, the onions are cut into half rings, which are fried for 10 minutes in the appropriate mode.
4. Pickled meat is laid out on an onion pillow.
5. The dish is cooked for 2 hours in the “Baking” mode.

How to cook duck fillet with curry sauce

Thai dishes are distinguished by their special aroma and richness of taste.

To cook duck with spicy sauce yourself, you will need:

• 150 g of rice;
• 1 breast;
• a head of garlic;
• tomato;
• bulb;
• 1 PC. red pepper;
• 4 pineapple rings (canned);
• 3 stalks of celery;
• 100 ml coconut milk;
• curry mixture (15 g ginger, 50 ml fish sauce, 15 g curry, coriander, ½ chili, 20 ml ketchup, 50 ml coconut milk, half the lime juice).

In the process:

1. Rice is boiled.
2. Duck fillet is cut into pieces, which are fried until golden brown.
3. Peppers are cut into strips, garlic - into slices, onions - into rings.
4. Curry sauce from the above ingredients is prepared in a blender.
5. Chopped vegetables are sent to the meat in a pan, where, after 2 minutes, peeled chopped tomato and curry sauce are laid out.
6. Next, chopped celery and pineapple are sent to the dishes, followed by coconut milk, salt and a little water are added.
7. The duck is stewed with sauce for 10 minutes, after which it is laid out on a side dish of rice.

Chakhokhbili from duck fillet

Despite the fact that the Georgian dish is traditionally prepared from chicken, the use of duck meat makes the dish more satisfying and rich.

To bring the recipe to life, you should take:

• 800 g fillet;
• 2 onions;
• 4 tomatoes;
• carrot;
• 200 ml of water;
• 2 cloves of garlic;
• salt and herbs.

Sequence of actions:

1. The meat is cut into portions, which are fried until golden brown in a pan with a non-stick coating.
2. Onions are cut into half rings, carrots are cut into cubes, and garlic is cut into cubes.
3. Chopped vegetables are fried in a pan where the meat was cooked, and then everything is transferred to a saucepan.
4. The fried ingredients are poured with water, salted, seasoned and stewed for 20 minutes.
5. Then peeled and diced tomatoes are sent to the pan.
6. After half an hour, a Georgian dish with a special Thai note is ready to eat.

Duck fillet is not as popular as chicken fillet.

The product has a special taste, dark color and its subtleties in cooking.

But if everything is done correctly, the dish is sure to please.

The best duck fillet recipes are collected here and the secrets of amazing dishes are told.

Shall we prepare an amazing bird?

Duck Fillet - General Cooking Principles

For dishes, you can use a clean duck fillet or with skin. If this point is not indicated in the recipe, then we do it at our discretion. The fillet is cooked whole or in pieces. In the second version, the product is cut into medallions, straws, sticks or cubes.

Honey and various sauces.

But the preparation of duck fillet with fruits and juices is especially popular. Most often used apples, oranges, pomegranates. They can be put directly into the dish or used for savory sauces. Season poultry dishes with salt, pepper, rosemary. Soy sauce and herbs are often used. Served with duck fillet with fresh vegetables, rice and potato side dishes.

Duck Fillet: Apple Stew Recipe

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 are poorly fried, and not everyone likes to mess around with a whole carcass on the table. Another thing is duck fillet, the recipe of which is given below.

Greenery for decoration.

1. Cut the washed fillet into long strips. We do not make a thickness of more than 1.5 centimeters. You can cut the duck into cubes, but long bars look more spectacular.

2. Heat up the oil in a saucepan. But if there are a lot of layers of fat on the fillet, then you can not add it. We heat it up very strongly, almost to a haze.

3. We 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, salt and pepper, bring the fillet to full softness. It's still about fifteen minutes.

6. Put 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, buckwheat.

Duck fillet: recipe with potatoes for the oven

Baked potatoes with appetizing duck - this is a dish 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 advance in spices so that it turns out 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 to it. Season with pepper and any other seasonings, squeeze the garlic and stir. Let 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. We clean the potatoes. Wash and cut into medium pieces. Add salt and pepper, spread the rest of the mayonnaise and also leave to marinate for an hour.

3. Put the duck and potatoes in a greased baking sheet. You can mix everything together.

4. Stretch the foil on top and bake for about 40 minutes. Then the cover must be removed and the dish is well-fried until golden brown.

Duck fillet: recipe with orange sauce

A variant of an amazing dish of duck fillet, the recipe of which is carefully kept by the chefs of some restaurants. For the sauce you will need white wine, preferably dry.

Breast of one duck;

100 ml of white wine;

100 ml orange juice;

1 tsp brown sugar;

20 grams of butter;

1 tsp corn starch;

Salt, ground black pepper.

1. We clean the duck breast from skin, bones, excess fat and everything unnecessary, wash and divide the fillet into two parts. We pierce each piece with a knife in several places, then rub with ground pepper and salt.

2. We heat the pan, grease with a drop of oil and put 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 cooked in the pan after the duck. Add wine and orange juice to the fat, warm it up.

4. Combine the starch with a spoonful of cold water and pour it into the future sauce.

5. Next, add brown sugar, salt and pepper, throw in the butter, turn it off after a minute.

6. Cut the duck fillet into transverse slices. The thickness of each is not more than 0.5 centimeters. Place on a plate, drizzle with orange sauce and serve.

Duck fillet: a recipe with oranges for a slow cooker

The recipe for an amazing duck fillet, which is cooked with oranges in a slow cooker. The dish is ideal for a side dish of boiled rice.

5 duck fillets with skin;

1 large orange;

1. We 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 with a grater, which will save it from the need for grinding. Cut the citrus itself into circles. The thickness is not more than one centimeter.

3. Pour a spoonful of oil into the slow cooker, turn on the frying mode, set it for 20 minutes. Fry marinated duck pieces.

4. Remove the fillets on a plate and put the circles of oranges in hot fat, add rosemary, zest and honey. Fry for two minutes. We take out the rosemary.

5. We return the duck to the slow cooker, put it on top of the oranges.

6. Turn on the extinguishing program and cook for 40 minutes. We open and enjoy an amazing bird with fragrant gravy.

Duck Fillet: Poultry Recipe in Pomegranate Sauce

The recipe for an amazing duck fillet with no less delicious pomegranate sauce. For cooking, it is desirable to use natural juice. The 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 from the side of the skin. We rub the pieces with spices.

2. Turn on the pan and put the fillet pieces on it with the skin down. 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 pan and fry the shallots cut into half rings.

5. After a couple of minutes, add chopped garlic to it, then put honey and pour brandy.

6. Mix starch with cold pomegranate juice and pour into a pan with fried onions. Warm up for about five minutes, season with salt, pepper to taste, add a little rosemary and turn off.

7. We take out the baked duck fillet, cut it into transverse plates and spread it like a fan on a plate. Drizzle with pomegranate sauce and decorate with grains.

Duck fillet: recipe with ginger and honey

Don't know how to treat your guests? Prepare the spicy and very fragrant duck fillet, the recipe of 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 cm medallions and lightly beat with a kitchen hammer.

2. Rub with salt and pepper, put in a pan and fry on both sides for a minute. Transfer to a bowl.

3. Put chopped garlic in the same 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, lay out the previously fried fillet medallions.

6. Cover and simmer over low heat until soft. It will take about half an hour.

7. Served with ginger fillet with rice side dishes or fresh vegetables.

Stewed duck fillet: recipe with eggplant and potatoes

A variant of a simple stewed duck fillet, the recipe of which is familiar to many. For cooking, a cauldron or a large saucepan is used.

1. Immediately cut the eggplant 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, then you can pour in a little oil.

3. Add carrots to the fillet, followed by onions. Shredded vegetables. We fry until half cooked.

4. Put 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 from the brine and fry in a pan with the addition of oil.

7. We shift eggplants to potatoes and fillets. Salt the dish, pepper, stir and simmer for about ten more minutes until fully cooked.

Duck fillet: a recipe for a baked dish with cheese

An amazing recipe for duck fillet with a fragrant cheese crust and juicy tomatoes. Prepared in two stages.

30 ml soy sauce;

1. Cut the duck fillet into small slices. We take a kitchen hammer and beat off a little. Sprinkle with soy sauce and leave for half an hour.

2. Heat up the oil, fry the pieces on both sides over high heat. Transfer to a small mold.

3. Cut the tomatoes into circles, spread them in one layer on top of the duck.

4. Salt the sour cream, pepper and pour the tomatoes on top.

5. We fill the dish with grated cheese and send it to the oven. Such a duck is prepared for about half an hour. We make sure that the cheese crust does not burn. Temperature 190.

Duckling differs from other birds in a specific smell. If you need to get rid of it, then 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, aromatic spices.

The baked duck fillet will be more tender if you periodically pour over the pieces with rendered fat.

Duck is high in calories and hard to digest. Therefore, it is not suitable for dietary nutrition. To reduce calories, you can remove the skin and clean the fillet from fat. Also avoid frying, stewing, baking. It is better to give preference to the grill, conventional or steam cooking, in which part of the fat leaves 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 over with the released fat and fried until golden brown, adding temperature.

Adhering to a variety of diets, people often deny themselves delicious food. This is explained by the fact that all the most delicious - too high-calorie. In this case, I would like to recommend a delicious duck breast, which you can buy at any hypermarket and cook a wide variety of dishes from it.

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Why duck breast is good for you

Duck breast meat is very nutritious, because it contains the whole set of B, D, C vitamins, as well as all the most useful micro and macro elements. A large amount of protein in the breast makes it possible to recommend it to people who are subjected to strong physical and mental stress. With all the richness of nutrients, duck breast fillet is considered dietary meat, especially if it is from a wild duck - not so fatty. Duck breast without skin and subcutaneous fat contains only 156 kcal.

Subtleties of cooking duck breast

Duck breast is very easy to cook, but there are some secrets:

• Before cooking, it is better to marinate the breast so that it becomes softer and to remove a specific smell that not everyone likes.
• You can fry the breast either completely without oil (its own fat is enough), or with the addition of a minimum amount of it to the pan.
• Before frying, it is not recommended to remove the skin from the breast, it is better to do this before serving. Subcutaneous fat, which will be rendered during frying, will make the meat very tender.
• The skin on the breast must be cut in the form of a lattice so that it does not tighten the meat during frying.
• It is recommended to fry the breast only on one side, where the skin is. Turning over to another - bring to readiness in the oven.

How to pickle duck breasts - recipes

How to cook duck breast so that it becomes not just fried meat, but a real culinary masterpiece? The answer is simple - marinate for thirty minutes in any marinade.

apple marinade

100 ml of apple cider vinegar and two tablespoons of olive oil, beat well with a whisk. Whilst beating, add a pinch each of oregano, rosemary and ground black pepper. Instead of salt, use soy sauce - 2 tablespoons.

orange marinade

Mix 2 tablespoons of olive oil with 2 tablespoons of lemon juice. Add the juice and zest of one large orange. Salt, pepper, add a pinch of dry rosemary.

Duck breast in the oven

Duck breast is best brought to readiness in the oven. Before that, you need to fry it in a pan for only 4 minutes, and keep it in the oven:

• 8 minutes - the meat will turn out with blood;
• 10 minutes - the meat will be medium-done;
• 12 minutes - deep-rare meat.

Duck breast dishes

Duck breast with orange sauce

1. Fry two duck breasts in a pan. Before sending to the oven, pour 4-5 tablespoons of soy sauce.
2. Remove the zest from four oranges in long strips and squeeze the juice from the citrus.
3. In a saucepan, mix the juice, 150 ml of white wine, 150 ml of chicken broth. Put on fire and bring to a boil.
4. In the boiled sauce, add 2 tablespoons of honey, salt and pepper to taste. Leave to boil over low heat.
5. Cut the finished breasts into two parts across. Put the meat in a thick sauce and sweat for five minutes.
6. Put the breasts on a plate and garnish with orange zest.

Such a duck breast, the photo of which you see below, will decorate any holiday table.

Salad with duck breast and berries

Duck breast goes well with berries. For salad take:

• smoked duck breast - 100 g;
• any berries - 100 g;
• Ruccola salad - 100 g;
• balsamic vinegar and honey - one tablespoon each.

Making this salad is easy. On a plate you need to lay out arugula, breast slices and berries. Drizzle with a dressing of vinegar, honey and salt.

Duck breast in a slow cooker

A slow cooker will help you cook duck breast quickly and tasty. The meat according to this recipe will turn out to be very tender, but at the same time - spicy due to the large amount of spices. The recipe for duck breast in a slow cooker requires the following products:

• duck breasts - 2 pcs;
• garlic - 3-4 cloves;
• a pinch of dry spices: coriander, rosemary, basil, ginger, nutmeg and cumin;
• a tablespoon of ground dry sweet pepper;
• liquid honey - 1 tablespoon;
• salt and pepper - half a teaspoon each.

This dish is prepared like this:

1. Mix spices, salt, pepper, crushed garlic and honey.
2. Rub the breasts thickly with the spice mixture.
3. Put them in the multicooker. Set the program "Baking" and the time "1 hour".
4. Serve cooked spicy breasts with fresh vegetables.

vesdoloi.ru

Recently, only chicken has been found on the tables. Few cook other types of poultry. However, you can cook delicious dishes from duck that will remain in the memory of your guests for a long time.

You should also remember that duck breast is a low-calorie product. Of course, it is somewhat fatter than chicken. But we can say with confidence that fans of low-calorie foods will appreciate such a variety.

You should also pay attention to the fact that the duck breast contains a large amount of nutrients, trace elements and vitamins (mainly group B).

Cooking features

The first question, if you are going to make a dish with duck meat, is the choice of filet. In order to avoid problems during the cooking process, follow some tips:

1. When choosing meat in the store, pay attention to chilled fillets. It is better not to take frozen ones, because after cooling the duck will lose some of its useful properties;
2. Pay attention to the color: it should be dark. It has a rather gray-burgundy color. If the fillet is light or brown - either it is not a duck, or it has already deteriorated;
3. If you're buying duck from a store, look for Marget on the packaging. If there is, it means that the bird was fattened specifically to create foie gras. That is, the fillet will be fatty.
4. If you want to cook a lower-calorie dish, you can buy already prepared breasts without skin and fat on the market.

Many do not want to cook this product, because the breast is quite tough. However, if it is pre-marinated, then the meat will not only be tender, but also all the specific smell that the meat of this bird has will go away.

If you just want to fry the fillet, then you can do this without adding oil. After all, the breast has enough fat, which is enough for this process. Also, don't remove the skin before frying. It also has a fatty layer that will make the meat more tender. If the skin is unacceptable, remove it after the fillet is cooked through.

Sometimes it happens that the fillet shrinks a little when frying. To avoid this, it is enough to take one tricky step: with a sharp knife, carefully make cuts on the fillet in the form of a lattice.

Duck breast in the oven with apples

Duck with apples is an incredibly festive dish. The aroma lifts your spirits and you are waiting for gifts and another miracle.

To bake a duck in the oven in tandem with apples, you need:

• Breast - 1 pc.;
• Two or three apples;
• Soy sauce - a tablespoon;
• Peppercorns and spices - to taste;
• Salt.

To begin with, thoroughly wash the fillet. Dry with napkins or paper towels. After that, we proceed to the implementation of cuts on the meat, sprinkle it with salt.

We cut apples into slices. We spread them on a baking sheet, after which the meat is laid on top. The last step is to pour some fillets and apples with soy sauce. Next, close the oven and set the temperature to 180 degrees. After 45-50 minutes, an incredibly tender breast with a wonderful aroma will be ready.

In sweet and sour orange sauce in a pan

You will need the following products:

• Duck breast - 1 pc.;
• Orange - 3-4 pcs.;
• Soy sauce - 3-4 tablespoons;
• White wine - 1 glass;
• Broth (chicken) - half a glass;
• Honey - a couple of tablespoons;
• Spices and salt to taste.

To cook, wash the meat, after which we make cuts, pour soy sauce and send it to the pan.

While the fillet is a little fried, you need to make orange juice. Remove the zest from the fruit and squeeze out the liquid.

Prepare the sauce: pour the resulting juice into a small saucepan, add the broth and white wine. Turn on a small fire and bring the liquid to a boil. The next step is to add salt, spices and honey to the sauce. All this time the sauce is not removed from the heat. Gradually it should become thicker.

Then you can put fried meat in it and sweat it for about 5-7 minutes. Beforehand, it is recommended to cut the meat into small pieces.

After the allotted time, we take out the meat and put it on a dish. The remaining fruit zest is suitable for decoration.

Recipe for tender skinless duck breast in foil

For those who want to get a low-fat dish, you can cook duck without skin. In the markets, you can buy prepared breasts that have been skinned. To prepare such a fillet in foil, you need:

• Breasts - 2 pcs;
• Salt;
• Pepper;
• Rosemary;
• Vegetable oil - for lubrication;
• Soy sauce - quite a bit (a teaspoon is enough).

Cooking breasts in foil is quite easy. To do this, wash the meat, dry it. Then salt, pepper, add rosemary. Set aside the meat and start preparing the oven.

We take the foil and grease it with vegetable oil. After that, you can put a duck in it and sprinkle with soy sauce. In general, all preparations are completed. It remains only to bake it and enjoy the result.

It is recommended to bake at a temperature of 180 degrees Celsius for about 45-55 minutes. To check whether the duck is ready, it is enough to pierce the fillet with a small knife. If clear juice appears, then the meat is ready, and if there is blood, we cook for at least another 5-7 minutes. The main thing is not to overdo the dish in the oven, otherwise it will be dry.

Duck breast in pineapple sauce, watch the video master class:

Cooking duck meat quickly and tasty in a slow cooker

Recently, multicookers have become incredible helpers in the kitchen. They can cook almost any dish with minimal intervention from the hostess. Duck cooked in such a unit will be no less useful and tasty.

The basic ingredients are:

• Duck breast - 2 pcs.;
• Honey (it is better to choose liquid) - a couple of tablespoons;
• Ginger - a small piece of root (3 by 3 cm) or a teaspoon of ground;
• Mustard - a tablespoon;
• Cognac - 1/5 cup;
• Pepper;
• Salt.

The first step is preparing the meat. Mine, we discuss. We leave the skin, make cuts on it and rub with salt and ground pepper. Next, you can set aside the breasts and start preparing the marinade.

In a small container, you need to mix honey, mustard, cognac, add ground ginger. If you are using ginger root, then you need to grind it first. Mix everything well and dip the breasts into the marinade. Now you need to wait until the fillet marinates. Leave them in the refrigerator for at least an hour and a half.

After the allotted time, we take out the pickled breasts, and put them in a bowl. Make sure all the fillets are skin side down. Pour the remaining marinade there and turn on the slow cooker for the “Bake” program for half an hour.

You can also try to cook in the program "Baking. In this case, it will take a little longer - about 45-50 minutes. In both versions, it is necessary to turn the meat occasionally so that it browns evenly on both sides.

chicken legs baked in a slow cooker

The meat of this bird is a little capricious, but with our advice, you will definitely succeed in everything delicious!

Peking Duck is an easy recipe that you will definitely love. Take note.

Are there hunters in the family? Then our photo recipe for a wild duck in a slow cooker will surely come in handy.

Berry sauce for duck

No matter how you cook the breast: in the oven or in a pan, the sauce remains an important accent in this dish. Incredibly tasty duck with berry sauce, which requires the following ingredients:

• Red wine - 1 glass;
• a tablespoon of honey;
• Balsamic vinegar - a tablespoon;
• Star anise - 1 star;
• Berries to your taste (you can use both fresh and frozen);
• Chicken broth or duck fillet juices;
• A small piece of butter (about 50 g).

We take a saucepan with a thick bottom and pour wine, honey, vinegar, broth or juice into it, which will turn out in the process of frying or baking duck, star anise. Cook until the volume of liquid decreases by 3-4 times. After that, we remove the star anise from the liquid and add the berries. Cook for a couple more minutes and stir.

Now you can remove the sauce from the heat. Add butter. Take a whisk or a blender and beat the sauce until it becomes homogeneous. Serve with roasted or fried duck breast. If it has cooled down a bit, it can be reheated in a saucepan over low heat. But you need to make sure that it does not boil in any case.

Duck Breast Mary Drummond:

Enjoy your meal!

NoteFood.ru

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We wash the breasts under running water, rub with salt and pepper, sprinkle with thyme on top. We leave the meat for half an hour so that it is saturated with aroma and marinated.

Fry the breasts in sunflower oil on both sides, trying not to overdry the meat, but to achieve a beautiful golden crust. Having brought to readiness, we take out the breasts, and add soy sauce, honey and butter to the remaining juice. Stir, add raisins and keep on fire for 2-3 minutes.

We choose a baking dish, lay out a layer of apples, cut into thin slices, put the duck breasts on top and pour the sauce from the pan. We send the form to the oven for half an hour and bake at 180 degrees.

We cut the baked breast into pieces and, beautifully arranging it on a dish, serve it on the table!

Enjoy your meal!

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Calorie content of products that are possible in the composition of the dish

• Apples - 47 kcal / 100g
• Dried apples - 210 kcal/100g
• Canned apple mousse - 61 kcal/100g
• Honey - 400 kcal/100g
• Ground black pepper - 255 kcal / 100g
• Thyme - 101 kcal / 100g
• Dried thyme - 276 kcal/100g
• Thyme - 276 kcal / 100g
• Soy sauce - 51 kcal / 100g
• Peasant unsalted butter - 661 kcal / 100g
• Peasant salted butter - 652 kcal/100g
• Butter amateur unsalted - 709 kcal / 100g
• Butter 82% - 734 kcal/100g
• Melted butter - 869 kcal / 100g
• Raisins - 280 kcal / 100g
• Kishmish - 279 kcal / 100g
• Salt - 0 kcal / 100g
• Sunflower oil - 898 kcal / 100g
• Refined sunflower oil - 899 kcal / 100g
• Duck breast - 241 kcal/100g

Food calorie content: Duck breast, Salt, Ground black pepper, Thyme, Thyme, Sunflower oil, Soy sauce, Honey, Raisins, Butter, Apples

1000.menu

They say that the duck is not for everyone: it has a peculiar smell, and a lot of fat, and the meat is tough. You have never eaten it, but really want to try it? Cook 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 recipe every time. Duck breast in the oven is cooked 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 is better to buy not frozen, but chilled meat.
• Its color is gray-burgundy, rather dark, but not light and not 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 melts and soaks it.
• If the duck is cooked with the skin, it must be cut so that the meat does not shrink.
• If prepared without skin, it is removed before cooking.
• When frying, it is better not to use oil or take it to a minimum.
• To make duck meat softer and more tender, marinate it before baking.
• Don't overcook the breasts in the marinade, otherwise they will turn out dry.
• Marinade should not be made too sour, in which case the meat will become inelastic.
• Duck is ideally combined with fruits and berries, from which you can prepare both marinade and 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. There are very few ingredients:

• one duck breast;
• one glass of water;
• half a kilogram of sour apples;
• half a tablespoon of mustard and honey;
• to taste olive oil and spices (salt, ground black pepper).

How to cook duck breasts with apples in the oven? It's easier than it seems, the main thing is to stick to the following algorithm:

1. Rinse the breast thoroughly and pat dry with a paper towel.
2. Rub the meat with a mixture of olive oil, pepper and salt.
3. With a knife, cut the skin diagonally crosswise so that the fat is better rendered, and the breast has absorbed salt and pepper.
4. Put oppression on the meat and leave it for an hour.
5. Remove seeds from apples and cut into pieces.
6. Pour water into a baking sheet, drip olive oil and put the breast there.
7. Cover it with slices of apples and put for 30 minutes in an oven preheated to 200 degrees.
8. To make the meat soft, juicy, you need to periodically water it with the water in the pan with leaked fat.
9. Mix honey and mustard.
10. Ten minutes before full readiness, grease the meat with a honey-mustard mixture.

Juicy duck breast in the oven (recipe with photo)

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 of salt and ground black pepper;
• 100 ml soy sauce.

Procedure:

1. Rinse the breast, after removing the remnants of feathers from the skin (if any), and dry with a paper or clean cloth towel.
2. Cut the skin in the form of a lattice, without damaging the meat.
3. Crush the garlic, grate or finely chop. Mix honey with garlic, pepper and salt and rub the duck breast with the resulting mixture.
4. Put the meat in a disposable form, pour in soy sauce and leave for an hour (if longer - put in the refrigerator).
5. When the time is up, put the form with the breast in the sauce in a preheated oven for forty minutes.
6. Remove the cooked meat, let the sauce drain with fat, which can later be seasoned with a side dish.
7. Cut the meat into pieces, serve with rice (pasta) or as an independent dish in hot or cold form.

Duck breast in cognac

To make duck meat soft and juicy, you must first hold it in a marinade, which can be done in many ways. We offer an exquisite recipe. Duck breast in the oven will be cooked on a wire rack, and the following products will be needed 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.

Cooking:

1. Wash the meat thoroughly and dry with a towel.
2. Remove the skin, rub with salt and pepper.
3. Prepare marinade from cognac, chopped onion, garlic, parsley, cilantro, bay leaf.
4. Put the breasts in the marinade, cover with something heavy and keep under oppression for six hours.
5. When the meat is soaked, place it in the oven on a wire rack, under which place a container of water.
6. Water the breasts with this water from time to time.
7. After half an hour, the dish should be ready.

Up your sleeve

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 are ideally combined 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 a mixture of peppers.

Cooking:

1. Wash the breasts and pat dry with a towel.
2. Squeeze orange juice and mix it with honey.
3. Grate the breasts with salt and pepper, pour over the honey and orange juice marinade and leave for half an hour.
4. Peel potatoes and cut into pieces, add vegetable oil and salt.
5. Place the breasts with potatoes in the sleeve and send to the oven.
6. Bake at 220 degrees for an hour.

In foil with cranberry sauce

To get fragrant 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 of water;
• 60 ml of wine vinegar;
• ground black pepper, salt to taste.

Cooking:

1. Wash and dry the breast, rub it with salt and pepper.
2. Cut the onion into rings and cover the duck fillet with it.
3. Mix water with wine vinegar, pour over the meat, leave for two hours.
4. Remove from the marinade on a paper towel to drain excess liquid.
5. Fry the breast on both sides, wrap in foil so that the juice does not flow out during baking.
6. Heat the oven to 180 degrees and place the meat there for half an hour.
7. Remove from the oven, cool, cut into slices (you can diagonally).

One way to serve is with cranberry sauce, which goes well 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 to it, crush the berries and put on fire. When the sugar is completely dissolved, remove from the stove, cool, pass through a fine strainer and pour over the pieces of duck breast.

Garnish

Having learned how to cook duck breasts, you can also 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 must be stewed with apples and cumin.

Required products:

• a small fork of red cabbage;
• two apples;
• one bulb;
• half a teaspoon of cumin;
• half a glass of red wine;
• a tablespoon of vinegar;
• pepper, salt (to taste).

Cooking order:

1. Chop the cabbage and fry a little with the juice left after cooking the duck breasts: this way the cabbage will acquire a special taste.
2. Peel the apples, remove the core, grate coarsely.
3. Onion thinly cut into half rings.
4. Add apples and onions to cabbage and simmer for five minutes, then pour in red wine and simmer all together for about ten more minutes.
5. After that, put cumin, pepper, salt, a tablespoon of wine bite into the cabbage and simmer for another five minutes.
6. Turn off the heat, cover the container with a lid, leave for a few minutes to infuse the dish.
7. Serve with sliced ​​breast.

Finally

If you are tired of everything and want something new, pay attention to duck breasts. Recipes for cooking in the oven are a good choice for a festive dish: it looks elegant and solemn, and if you show imagination and are not afraid of experiments, then it is quite possible to make it crown.