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How to cook duck fillet deliciously. Recipe Available: Oven Duck Breast

They say that duck is not for everybody: the smell is peculiar, 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 in the oven every time. 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 delicious, you need to choose and prepare it correctly.

How to choose

  • Better to buy not frozen, but
  • Its color is gray-burgundy, rather dark, but not light or brown.
  • The packaging must not be damaged.

Cooking secrets

  • Long heat treatment makes the duck meat drier.
  • Before placing the breast in the oven, it is better to lightly fry it so that the fat melts and saturates it.
  • If the duck is cooked with skin, it should be cut so that the meat does not shrink.
  • If cooked without the skin, remove it 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.
  • Do not overdo the breasts in the marinade, otherwise they will turn out to be dry.
  • The marinade should not be made too sour, in which case the meat will become inelastic.
  • Duck goes well with fruits and berries, from which you can prepare both marinade and sauce for a ready-made dish.

Most popular recipe

Duck breast can be baked in the oven 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 kilo of sour apples;
  • half a tablespoon of mustard and honey;
  • to taste of olive oil and spices (salt, ground black pepper).

How to cook duck breast with apples in the oven? This is easier than it sounds, the main thing is to adhere to the following algorithm:

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

Procedure:

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

Duck breast in cognac

In order for duck meat to become soft and juicy, it must first be held in a marinade, which can be made in different ways. We offer exquisite 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 brandy;
  • 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:

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

Up my 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 delicious and juicy thanks to orange and honey, which are ideally combined with duck meat.

Products:

  • two duck breasts;
  • half a kilo of potatoes;
  • half an orange;
  • a tablespoon of honey;
  • a tablespoon of vegetable oil;
  • a teaspoon of salt;
  • a third of a teaspoon of the pepper mixture.

Preparation:

  1. Rinse and dry the breasts with a towel.
  2. Squeeze the orange juice and mix it with honey.
  3. Rub the breasts with salt and pepper, pour over the honey marinade and orange juice and leave for half an hour.
  4. Peel and cut potatoes, 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

For flavorful and tender meat, use next recipe... Duck breast is cooked in the oven in foil. We take products:

  • 800 grams of duck fillet;
  • one medium onion;
  • 150 ml of water;
  • 60 ml wine vinegar;
  • ground black pepper, salt to taste.

Preparation:

  1. Wash and dry the breast, rub with salt and pepper.
  2. Cut the onion into rings and place it over duck fillet.
  3. Mix water with wine vinegar, pour over the meat, leave for two hours.
  4. Remove from the marinade onto a napkin to allow excess liquid to glass.
  5. Fry the breast on both sides, wrap in foil so that the juice does not leak 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 to 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

Once you've 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 caraway seeds.

Required products:

  • small forks 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).

Cooking procedure:

  1. Chop the cabbage and fry a little with the juice left over after cooking the duck breasts: this will give the cabbage a special taste.
  2. Peel the apples, remove the core, grate coarsely.
  3. Thinly cut the onion into half rings.
  4. Add the apples and onions to the cabbage and simmer for five minutes, then pour in the red wine and simmer for another ten minutes.
  5. After that, put caraway seeds, 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 so that the dish is infused.
  7. Serve with sliced ​​breast.

Finally

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

Duck fillets are extremely easy to cook in the oven. To do this, you only need the aforementioned duck fillet, an orange and a little cheese. Therefore, if you do not like to bother with long-playing meat recipes, this dish is for you.

Convenient simple recipe, perfect for lunch and dinner, plus a bowl vegetable salad(I am now obsessively strict cabbage, in all imaginable and inconceivable combinations). Recently, I haven’t bother with side dishes (the garden-garden is calling and beckoning, what side dishes are there already to eat), so the piggy bank of laconic recipes has been significantly replenished meat dishes and salads.

I'll try to post recipes more often, but how hard it is, damn it, in the hot summer season! Oh, and I also cooked an absolutely awesome hot beetroot, it is closer to the winter version, so what! It was divine! (I'll write too, and if I don't, kick me in the comments and I'll write).

Well, the duck fillet is in the oven, then.

To create duck fillets in the oven, you need: mail::

  • 1 kg duck fillet
  • 1 orange
  • 70-100g of cheese (any plain cheese)
  • A pinch of ground black pepper

Duck fillet in the oven, recipe:

Cut the duck fillet across into slices about 1 cm thick, put the pieces in a baking dish close to each other.

Cut an orange into small cubes, three cheese on a coarse grater.

Season the meat with salt and pepper on top, then sprinkle with orange cubes and fry the cheese on top.

We put the duck fillet in an oven preheated to 200 degrees and bake for 20-30 minutes (the baking time strongly depends on the nature of your oven, so start sniffing early - the duck, like chicken, is baked quite quickly; to be sure, poke it with a knife - 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 manage to shave the salad, find pencils for coloring the Makvin and other evil spirits, unload the bag of groceries brought by my husband, admire the painted son McQueen, take note of the combat missions for the evening, listed by my husband from the doorway, remove the irrelevant colored pencils from the sofa, until the space swallows them into the Bermuda abyss of toys that have disappeared into the air. And that's it! Something like that.

Don't put off being happy.

Some novice culinary specialists are afraid to cook a delicious duck fillet: it seems to them that this dish is full of secrets. But in fact, applying very simple technologies, perfect duck breasts can be prepared in a relatively short time. And having mastered the basic technique, you can safely take on various variations.

List of recipes in the article:

Baked duck breast: a juicy recipe

How to cook duck fillets

Culinary experts usually mean poultry breasts by duck fillet. Before you start preparing them, rinse the breasts under running water and pat dry with a paper towel. Use a sharp knife to cut the skin obliquely, being careful not to hurt the meat. Season sea ​​salt and freshly ground black pepper.

Heat a large, heavy, cast iron skillet. Place the breasts skin side down and cook for 10–20 minutes, depending on the thickness of the subcutaneous fat on the bird, which in turn depends on the bird's breed and growing conditions. If you want the crust on the fillet to be crispy, place the fillet in a cold skillet.

When the skin turns mahogany, place the breasts skin side up in a baking dish and place in a preheated oven at 200 ° C for 10-15 minutes. The roasting time of the duck fillet depends on the doneness you want.

Remove the duck fillet from the broiler, cover food foil and let the meat "rest" before slicing. During this time, you can prepare the sauce. The perfect complement gourmets consider various fruit and berry gravies to complement the tender fillet of duck.

Duck fat melted into the pan is culinary gold. Mix it with minced garlic to create Gascon oil, which is used to flavor soups and stews. Pure fat is put into the dough, vegetables are fried on it

Duck fillet with honey glaze

For a shiny lacquered duck fillet, cook it in honey glaze.

For 2 breasts you will need:

  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 tablespoons of liquid honey
  • 3 tablespoons balsamic vinegar
  • a handful of shredded walnuts for sprinkling

Rinse and dry the duck breasts, cut the skin, season the fillets on both sides with salt and pepper. Place skin side down in a preheated skillet and cook for 7 minutes, after 3 minutes, reduce heat to medium. Turn the duck breasts over and cook for another 4-5 minutes. Transfer the breasts to a plate and cover with foil to keep warm.

In the pan where the duck was fried, pour balsamic vinegar and honey, whisk and cook the frosting for 2 minutes over low heat. Place the breasts in a baking dish, brush with hot icing and bake for 5-7 minutes in an oven preheated to 200 ° C. Serve sprinkled with chopped nuts. Best served with a juicy salad.

Why carpaccio? Because it is thinly sliced ​​and raw in essence. The carpaccio was originally sliced ​​from raw beef and served with olive oil and vinegar sauce or lemon juice... It was invented by Giuseppe Cipriani (owner of Harry's Bar in Venice. Where Hemingway, Maugham, Rothschilds, Onassis and Maria Callas, Charlie Chaplin, Prince Charles and Princess Diana visited. In the 50s of the last century, Countess Amalia was one of the guests of honor of the bar) Nani Mocenigo. The doctor advised the countess, who had anemia, to eat many raw meat... And Giuseppe Cipriani invented for her to eat meat that way. At the time, Venice was hosting an exhibition of the Venetian Renaissance painter Vittore Carpaccio. The paintings of this artist were distinguished by an abundance of red, and this food was named after him. Moreover, this term, or the name - whatever you want, is used now in relation to thinly sliced ​​fish and even vegetables with mushrooms. But still, strictly speaking, this is not quite it ... or "he"? Who knows Italian - correct it. All the same, our birds are not entirely raw, but a little ... marinated, as it were.

First, rinse fresh duck breasts and pat dry on both sides with a paper towel. If the skin on the fillet hangs slightly at the edges, you can carefully trim it off. Now, with a sharp fillet knife, make notches on each breast along the skin. Only cut through the skin, do not touch the meat. This is done so that during the cooking process, the skin turns out to be crispy, and all the fat is melted.

Put the pan on the stove and place the breasts on it, skin side down. Turn the heat on and cook the breasts for 2-3 minutes on each side until golden brown... With gradual heating, the fat from the skins will be melted into the pan, so you do not need to use additional vegetable oil.


Preheat the oven to 180 degrees. Transfer the semi-prepared duck breasts to a small baking sheet with parchment, add a pinch of salt and a mixture of ground peppers. Place the breasts in the oven for 10 minutes until they are cooked through. If you don't like the pink duck inside, I recommend making an incision in the breast after 7 minutes. Bake for a few more minutes if necessary. Then take out the dish and wrap it in foil, let the meat rest, the juices are distributed throughout the whole piece.


In the meantime, tackle a sweet side dish. To do this, cut apples into thin slices, add pineapple pieces. I used thawed pineapples, but you can use canned ones.


Send apples and pineapples to the same pan where the poultry was fried. If there is a lot of fat left in the pan, drain it first.

I never throw away duck fat, but rather drain it in a jar and keep it in the refrigerator for other recipes that I might need.


For a side dish, you only need 1-1.5 tablespoons of duck fat. Simmer fruit over low heat, add pods to taste hot peppers or garlic. Then pour in some semi-sweet wine and a teaspoon of honey (optional). Evaporate the liquid and the fruit garnish is done. Use fresh herbs as a side dish to taste.


To serve this dish, place the side dish in the middle of a wide plate.


Place the sliced ​​duck breasts in a circle on a plate. You can serve such oven-baked duck breasts both warm and cold.