Vysotskaya duck breast recipe with apples. How to cook duck breast and a delicious step-by-step recipe

It is not often that you can see a duck on the shelves of our stores. And finally, having found a duck in the window, I immediately decided to take it and try it. Although the price for it is higher than for chicken and meat, it is worth pampering yourself with an exquisite duck breast with apples and potatoes, and more than once!

What about the ingredients. Breast is better to take fatter, with a thick layer of oily skin. It is she who will give juice when cooking and make the dish juicier. But if you are a lover of dietary meals, a duck bite with a thinner layer of fat will do. For garnish - potatoes and apples. She is a potato potato, but apples are different. Sweet or sour - whatever you like. If you suddenly do not fit in your head how sweet apples can be served with a meat dish, then take more neutral varieties. You also need spices, of which only salt and pepper, and vegetable oil is needed only for greasing the fillets. A minimum of ingredients, and such, one might even say, a restaurant dish. All ingenious is simple!

Peel the apples and cut them into small boats.

Peel and chop the potatoes in the same way as apples.

We wash and dry the duck breasts. We make small diagonal cuts on the skin. Salt and pepper the breast on both sides, coat with vegetable oil.

We spread the duck in a dry cold frying pan, put it on a low heat and cook for 5-7 minutes on each side.

Duck brisket will decrease in volume, a beautiful golden crust forms on the surface of the meat. We transfer the finished pieces to the form in which we will bake the dish.

In the same pan, fry the potatoes in the fat left over from the duck for 10 minutes.

Put the fried potatoes and prepared apples into the mold. Cover with foil and put in a hot oven (180 degrees) until cooked (15 minutes).

We check the readiness by the softness of the potatoes.

Duck breast with apples and potatoes is ready! Cool the meat slightly and cut into thick slices. Serve with potatoes and apples for a side dish. Bon Appetit!

It would seem that nothing is simpler and easier than cooking a duck with apples. This perfect combination of meat and fruit has been proven for centuries. It is with this dish that you can surprise and pamper your guests and household members. The main thing in this recipe is that the dish is prepared easily and quickly, and at the final stage a masterpiece is obtained.

What you need to cook duck breast with apples

Ingredients:

• duck breast - 3 pieces (according to the number of guests);
• green apples - 3 pieces;
• spice turmeric - a small pinch;
• black pepper - a pinch;
• seasoning for chicken - a teaspoon.

How to cook duck breast with apples in the oven

First, take the duck breast, rinse, dry and salt each piece well, pepper, sprinkle with seasonings and spices.

While the pieces of meat are marinating, let's take care of the apples. For the dish, apples of late, not sweet varieties are suitable. It is better to take green ones, then they will better retain their shape after baking.

You do not need to peel the apples: cut out the core and cut into slices, but not thin, then lay them out neatly on a baking sheet. We do not add any fat to grease the baking sheet, since there will be enough fat from the duck.

Put the prepared breasts on top of the apples, skin upside down, so that when baked, it melts and blushes, and turmeric will give a golden color and piquancy to the meat.

We put the baking sheet in an oven preheated to 180 degrees.

That's all! You can do other things. A delicious dish will be ready in 30 minutes.

Soon, the wonderful aroma of duck and apples will make you dream of it.

Recently, only chicken has been found on the tables. Few people cook other types of poultry. However, duck can be used to prepare delicious dishes 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 fillets. In order to avoid problems during the cooking process, follow some tips:

1. When choosing meat in the store, look for 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 is rather a gray-burgundy color. If the fillet is light or brown - either it is not a duck, or it has already deteriorated;
3. If you take the duck from the store, pay attention to the Marget mark on the package. If there is, it means that the bird was fed specifically to create foie gras. That is, the fillet will be fat.
4. If you want to prepare a lower-calorie meal, you can buy prepared breasts without skin or fat on the market.

Many people 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 all the specific smell that the meat of this bird has will go away.

If you just want to fry the fillets, then you can do this without adding oil. After all, the breast has enough fat, which is enough for this process. Also, do not remove the skin before frying. It also has a layer of fat, which will make the meat more tender. If the skin is unacceptable, remove it after the fillets are 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 fillets in the form of a lattice.

Duck breast in the oven with apples

Duck with apples is an incredibly festive dish. From the aroma the mood rises and you are waiting for gifts and another miracle.

To begin with, do my fillet well. Dry with napkins or paper towels. After that, we proceed to the implementation of the 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 placed 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 skillet

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 my meat, then 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 darken in it for about 5-7 minutes. It is recommended to cut the meat into small pieces beforehand.

After the allotted time, take out the meat and put it on a dish. Leftover fruit rind is good for garnishing.

Recipe for tender skinless duck breast in foil

For those looking for a low-fat meal, you can cook skinless duck. Prepared, skinned breasts can be purchased in the markets. To prepare such fillets in foil, you must:

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

Cooking foil breasts is a snap. To do this, wash the meat, dry it. Then add salt, pepper, add rosemary. We put aside the meat and start preparing the oven.

We take the foil and grease it with vegetable oil. Then you can put the duck in it and sprinkle with soy sauce. In general, all preparations have been 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 if the duck is ready, just 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 overexpose 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, multicooker has become incredible helpers for housewives in the kitchen. They can prepare 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 stage is preparing the meat. Wash, dry. Leave the peel, make cuts on it and rub it with salt and ground pepper. Then you can put the breasts aside 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 grind it first. Mix everything well and dip the breasts in the marinade. Now you need to wait until the fillet is marinated. We 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 that all fillets are skin side down. Pour the remaining marinade there and turn on the slow cooker for the "Baking" 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 sometimes necessary to turn the meat over so that it roasts evenly on both sides.

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Duck berry sauce

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

• Red wine - 1 glass;
• A tablespoon of honey;
• Balsamic vinegar - tablespoon
• Badian - 1 star;
• Berries of your choice (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 is obtained in the process of frying or baking duck, star anise. Cook until the volume of liquid decreases 3-4 times. After that, remove the star anise star from the liquid and add the berries. Cook for a couple of minutes and stir.

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

Duck Breast Mary Drummond:

Bon Appetit!

As a rule, it is believed that the tenderness of meat is very dependent on the marinade. To some extent, yes. But for duck breast in particular, the cooking process is more important. It must be fried properly. And it doesn't matter if you were going to bake in the oven or not. It is impossible to get a tasty dish without preliminary 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) a step by step recipe with a photo.

How to cook duck breast properly

First you need to see if there are feathers left anywhere. If you find it, burn it over the fire. Then wash the breast and pat dry 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 forms a crust on the outside that will not release the juice from the meat.

Notches should be made on the skin, but so as not to cut through it. The skin of the duck is thick, thicker than chicken, but nevertheless, one must act carefully. The breast is incised either with parallel incisions obliquely, or obliquely, but perpendicular to each other (diamonds). Why is this needed? Firstly, during frying, excess fat will be melted, which is located just under the skin. Secondly, if this is not done, then during frying the skin will tighten and will look ugly.

Then you can marinate the breast as indicated in the recipe. Or, in the simplest case, rub it well with coarse salt and pepper. Leave to lie down for at least 20 minutes.

We will fry in a dry, well-heated pan with a non-stick coating or cast iron. There will be a lot of splashing, so be prepared for that. The breast is placed in the pan with the skin facing down. It is very convenient to wish for this in special silicone gloves - a potholder, then that it will need to be pressed down to the surface of the pan. If you don't have gloves, take a spatula.

Fry on the side with the skin for 5-7 minutes. Then turn over and on the second side for another 3 minutes. If the slice is plump, then you can also put it on one barrel for 2 minutes and on the other also for 2 minutes.

Then we remove from the fire. For lovers of frying medium rare (with blood) - the meat is ready. For everyone else, there are two options for the development of events - continue to cook in a pan, pouring 2-3 tablespoons of water there, under a lid, 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, in no case should you immediately cut the meat. Remove with a lid or foil and let the grilled meat rest for a few minutes. During this time, you can prepare some kind of sauce or side dish. By the way, the fat melted from the breast in the pan is just enough to fry the potatoes.

Duck meat is very fond of sweet and sour and even sweet sauces, fruit and berry. Here, too, there will be a recipe from Olga Bondas, where there will be fruits and a lot of spices.

Duck breast with apples, pears, honey and spices - a step by step recipe with a photo

Ingredients:

• duck breast fillet - 2 pieces;
• honey - 2 tbsp;
• dry red wine 1 tbsp (20 ml);
• soy sauce - 1.5 tbsp. (25ml);
• ginger - 5g;
• orange - 1pc;
• rosemary - 1 pinch;
• paprika - 0.5 tsp;
• ground black pepper - 0.5 tsp;
• cinnamon, turmeric - 1 pinch each;
• star anise - 1 asterisk;
• salt - 1 pinch;
• apples - 2 pcs;
• pears - 2 pcs;
• greens for serving.

How to cook duck breast deliciously

1. If your meat has fat on the sides, it is best to remove it.
   
   
2. Then we turn the skin upside down and make shallow cuts, without cutting through to the meat.
   
3. Cooking the marinade. Remove the zest from the orange (only the orange layer, no white - it tastes bitter), then squeeze out the juice, pour half of the juice into a bowl, put the whole zest, add honey, soy sauce, red wine, all spices, including star anise and ginger. The ginger will need to be peeled and finely grated.
   
4. Put the breasts in the marinade and leave there for 15 minutes.
   
5. Heat the pan without adding oil. Remove the breasts from the marinade and place them skin side down. We do not pour out the marinade, we still need it. We fry for five minutes.
   
6. Turn over and another five minutes.
   
7. If you need meat with blood, then you can skip right to cooking the sauce. If not, put it in an oven preheated to 170 ° C for 10 minutes. Do not pour the fat out of the pan.
   
8. In the meantime, we peel the apples and pears, cut and cut out the heart. Cut the fruit into quarters lengthwise.
   
9. Fry the fruits in a frying pan in the fat melted from the breasts. Pour in the marinade and the remaining orange juice. Cook on high heat, stirring often, until thickened. Stir gently to keep the pieces of fruit intact.
   
10. We take the meat out of the oven, leave it to rest for 10 minutes.
    
11. Cut into slices obliquely. We lay out on a platter.
    
    
12. Pour with fruit sauce, and put pieces of apples and pears next to each other and serve as a side dish.
    

Both delicious and beautiful!

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 one every time in the oven, 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 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-term 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 the duck meat softer and more tender, marinate it before baking.
• You can not overexpose 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 the finished 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 a mixture of 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 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, after removing the remnants of feathers from the skin (if any), and pat dry with a paper or clean cloth towel.
2. Cut the skin in a lattice without damaging the meat.
3. Crush, grate or chop the garlic. Mix honey with garlic, pepper and salt and rub the duck breast with the mixture.
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 finished meat, drain the sauce with fat, which can be used to season the side dish later.
7. Cut the meat into pieces, serve with rice (pasta) or as a separate 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 an 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 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:

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. Water the breast with this water from time to time.
7. After half an hour, the dish should be ready.

Up my sleeve

It is very easy to prepare 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 the marinade of honey and orange juice and leave for half an hour.
4. Peel and cut the potatoes, add 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 the following 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 the 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 apples and onions to the cabbage and simmer for five minutes, then add 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. Recipes for cooking in the oven are a good choice for a festive dish: it looks elegant and solemn, and if you show your imagination and not be afraid of experiments, then it is quite possible to make it a signature one.