Duck meat is the fattest of all poultry.
Despite this, the breast is quite a dietary part of it. Duck breast dishes are simple to prepare and varied.
Duck Breast - General Cooking Principles
Duck breast meat is soft and tender. When preparing it, it is advised to choose an average degree of roasting, so that it remains juicy and pinkish in color. If you prefer well-done meat, you should add another couple of minutes to the time specified in the recipe for the duck breast.
In many recipes, duck breast is pre-marinated. This can not be done if there is no time, but it should be remembered that the marinated meat will be juicier and more tender.
Of the seasonings for duck breast spicy greens are best: dill, thyme, parsley, basil, oregano, and so on. Fruit and berry sauces and marinades are perfectly combined with duck.
Most often in recipes it is recommended to take a duck breast with skin. In the process of cooking the fat melting at a high temperature will make the meat more tender. When the dish is ready, you can remove the skin from the breast.
Breast meat can be either roasted in a frying pan or cooked in the oven after pre-frying. The main thing - do not overdry the meat.
Many duck breast recipes use the same “basic” cooking method described below.
Duck Breast - Basic Recipe
Ingredients:
duck breast (fillet with skin)
salt, ground black pepper
other seasonings
Cooking Method:
This is the easiest recipe for when there is no time to pickle duck breast. Rub the meat with spices to your taste, black pepper and salt. Make multiple incisions on the skin of the breast. Put the meat in an unheated pan, the skin should be at the bottom. Fry until the crust reddens. Remove from the heat, place the breast in a baking dish and cook for 6-8 minutes in the oven. Set the oven temperature to 200 degrees. If there is no desire or ability to use the oven when cooking, then you can continue to cook the breast in the pan. To do this, fry it for 12-15 minutes with the skin down, turn it over, cover the pan with a lid and keep on fire for another 5-7 minutes.
Duck Breast - a recipe for a warm salad with oranges
Ingredients:
2 oranges (medium)
1 duck breast fillet with skin
80 g of arugula or mix with arugula
whole fennel (small)
1 tbsp. spoon olive. oils
a little lemon juice (1-2 tsp)
2 shallots
salt and black pepper
20 ml of port wine
Cooking Method:
Without removing the skin from the breast, prepare it as described in the main recipe.
While the meat is being cooked, cut the fennel into two pieces and chop finely. Peeled oranges disassembled into separate slices. Squeeze the juice from 2-3 slices, mix it with port, olive oil, black pepper, chopped shallot, salt, add lemon juice.
Chop the breast across thin slices. Wash and dry the arugula, mix it with fennel, arrange the mixture into plates. Top with two tablespoons of the resulting dressing. Put the duck breast and oranges in the plates, pour the remaining sauce. Serve immediately.
Duck Breast: Ginger Recipe
Ingredients:
duck breast fillet - 600-800 g (4 fillets)
fresh ginger root - 3 cm long slice
0.2 liters of wine (dry red)
40-60 ml of extra virgin olive oil
salt and black pepper
Cooking Method:
Cut the skin on the duck breast crosswise, fry in a pan without oil, skin down for three minutes, turn over, continue cooking for another 2-3 minutes. Peeled ginger finely rubbed on a grater, put in a griddle, pour red wine, salt and pepper. When the wine starts to boil, reduce the heat. Another 10 minutes to simmer all together under the lid. Serve hot immediately after the end of time.
Duck Breast: Breast Recipe in Oranges
Ingredients:
2 halves of duck breast (fillet on the skin)
60-70 g sakh. sand
a glass of chicken broth 4 oranges (juice + peel)
salt pepper
Cooking Method:
Take a deep frying pan, put on fire. Mix in it the juice of oranges, chicken broth, sugar and orange zest. After the mixture begins to boil, then under a lid for half an hour to thicken it.
Cook duck meat in a separate pan using the main recipe. Then cut the finished fillet into thin slices, pour the sauce on top and immediately serve.
Duck breast: salad recipe with baked vegetables
Ingredients:
0.4 kg duck breast
150 g paprika
150 g of eggplants
2 tomatoes
2 tbsp. extra virgin olive oil
1 shallot
on a pair of sprigs of mint and basil
garlic head (about 8 cloves)
ground black pepper
fresh cilantro 1 sprig
1 tbsp. spoon of lime juice
1 teaspoon worcester sauce
125 ml natural soy sauce
Cooking Method:
Connect three cloves of garlic, passed through a press, pepper (1 teaspoon) and a portion of soy sauce (100 ml). Make cross-shaped cuts on the breast and fill it with the resulting marinade. Leave in the refrigerator overnight.
In the oven, bake vegetables (eggplants, tomatoes, peppers). Prepare the duck meat as indicated in the main recipe, wrap in foil and leave for half an hour.
To make the dressing, chop the baked tomatoes, mix with the remaining soy sauce, the remaining garlic and olive oil, and add the worcester sauce.
Chop the meat and baked vegetables, finely chop the shallots and fresh herbs, mix everything. Dress up the salad and serve.
Duck Breast - Pizza Recipe with Duck and Rosemary
Ingredients:
half duck breast on the skin
1 onion (small)
1 tbsp. spoon extra virgin olive oil
2 tbsp. spoons of honey
200 g goat cheese (soft)
250 g semi-hard cheese (Gouda / Emmentaler)
1 tbsp. spoon of dried rosemary
salt and pepper
pizza dough (thin)
Cooking Method:
Cook the duck meat, following the basic recipe. Cut the finished breast into oblong thin slices, set aside.
In another pan, fry the onion in olive oil in parallel, thinly add honey after 5 minutes, cook everything together for another five minutes. Spread the goat cheese on the pizza dough, sprinkle with salt and pepper on top. Put onion, duck, semi-hard cheese on a layer of cheese and season with rosemary. Bake at 240 degrees until the cheese melts.
Duck Breast: Breast Recipe Stuffed with Mushrooms and Feta Cheese
Ingredients:
2 halves of duck breast on skin and boneless
0.25 liters of milk
0.25 kg of champignons
small onion head
125 g of feta
black pepper (ground)
2 tbsp. spoons of butter
salt
fresh greens (1 tbsp. each spoon of chopped parsley, dill and green onion)
Cooking Method:
For 60 minutes, pour the duck meat with milk. Mushrooms are well stewed in their own juice in a heated frying pan, lightly salted, until the whole mushroom juice evaporates from the pan. Add vegetable oil to the mushrooms, cover the onions, cut into small cubes, fry until it is browned and golden. Add salt to taste.
Mushrooms with onions turn into a blender into a homogeneous mass, mix greens into it. Then add feta cheese, stir everything again.
To get the duck breasts out of the milk, to blot the excess liquid. Carefully rub the meat with salt and ground black pepper. Using a sharp knife, make longitudinal pockets in fillet pieces, fill them with stuffing. Fry in a pan for about three minutes on both sides, then send the breasts to an oven heated in advance. Bake for 20 minutes. The temperature should be about 180 degrees.
Duck Breast - Recipe for Breasts Stuffed with Mushrooms and Vegetables
Ingredients:
2 duck breasts
1 onion
1 carrot
0.2 kg of mushrooms (champignons or chanterelles)
ground black pepper, salt
oil plums. for frying
Cooking Method:
Separate meat from bones and skin. Make deep cuts from the transverse side to make the pockets.
In a well-heated pan with melted butter, place the onion and carrots chopped with a knife and rubbed on a large grater with a knife. Cook for about 5-6 minutes. Then put the mushrooms to the vegetables. Simmer everything together for about 15 minutes, salt and pepper.
Pockets fill with stuffing. C edges can be stapled with a toothpick. Place in a frying pan and fry for two or three minutes on each side. Put in a heat-resistant form and send for 10 minutes in the oven, preheated to about 200 degrees.
Duck Breast: Recipe for Baked Potato Rolls
Ingredients:
2 halves of duck breast fillet
1 kg of potatoes
3-4 cloves of garlic
a little lemon juice (about 2 tsp)
2 tbsp. spoons of olives. oils
2 teaspoons of Dijon mustard
2 tbsp. spoons of natural soy sauce
10 pieces. prunes
salt, spices
Cooking Method:
Duck fillet thinly repelled. Prepare marinade from mustard, soy sauce, lemon juice, a tablespoon of oil and spices. Pour it over the breast and leave for half an hour.
Boil the potatoes until half cooked. Prune (pre-steamed) and chop the garlic thoroughly with a sharp knife, put on the marinated layers of meat, roll tightly into a roll. To fix, you can use a toothpick or thread.
Put potatoes in a slightly greased form, sprinkle olive oil on top. Set the oven temperature to 200 degrees. The resulting rolls are laid out on a potato pillow, baked all together for 40 minutes (until the potatoes are completely cooked), from time to time pouring with the fat left over from the frying.
Duck Breast Recipe with Berry Sauce
Ingredients:
fillet of two duck breasts with skin
fresh thyme (2-3 sprigs)
pepper, salt
1/3 bottle of red wine (0.25 l)
1 tbsp. spoon of honey and balsamic vinegar
50 g plums. oils
1 stack berries
1 star star anise
Cooking Method:
Incise the skin on the breast crosswise. Grate thyme, salt and pepper. Cook on the main recipe.
Then you need to prepare the sauce: boil down the juice, wine and honey left over from the meat in a deep frying pan, until the mixture is reduced by a factor of four. Then get the starter, add berries and cook the sauce for another 2-3 minutes. After removing the sauce from the heat into the sauce, beat the cold butter with a whisk to thicken.
Pour the chopped duck meat with the berry sauce and serve.
Duck breast - recipe with apples
Ingredients:
2 apples
duck breast on the skin, 1 pc
1 tbsp. spoon sah. sand
salt pepper
1 teaspoon balsamic vinegar 1 tbsp. spoon plums. oils
Cooking Method:
Cut the skin on the breast several times crosswise. Prepare the breast according to the main recipe.
Peel apples, cut the core and cut into slices. Take a separate frying pan, melt butter on it. Then add sugar. When the mixture starts to caramelize, put apples in it. Pepper, salt, cook for about 10 minutes. After 6-8 minutes, add vinegar so that he has time to evaporate.
Put the duck slices on a plate, pour over the fruit sauce. Next to put the caramelized fruit.
Duck Breast: Recipe with Figs
Ingredients:
2 duck breasts
1.5 Art. spoons plums. oils
0.25 liters of wine (dry white)
figs - 8 medium fruits
1 medium onion
orange (zest only)
a pinch of nutmeg powder
pinch of dry marjoram
salt, black pepper to taste
Cooking Method:
Cut the washed figs in half, pour white wine with the addition of nutmeg. Leave for 4 hours.
Fry the fillet pieces for a couple of minutes on each side. After that, put the meat in a heat-resistant dish, spread butter on top, sprinkle with orange zest, set the temperature in the oven at about 200 degrees and bake the breasts for half an hour.
Cut the onion into quarters. Remove figs from wine, add marjoram to wine. Reduce the temperature in the oven to 170 degrees, pull out the form with the meat, drain almost all the fat from it. In a baking sheet to meat to pour in wine, put onions. Bake another 60 minutes.
Remove the duck from the oven, put the meat aside to keep it warm. Remove onions. Drain the sauce from the pan into a saucepan, bring to a boil (the fire should be strong at first). Reduce heat, continue cooking for another quarter of an hour. Chopped chopped figs for five minutes in a boiled sauce, then put it on a plate or dish with duck breast, cut into slices. Pour the sauce over the duck and serve immediately.
Duck Breast - Recipe for Braised Breast in Lecho
Ingredients:
1 duck breast
half onion
0.2 l lecho
salt, black pepper some hot chili or tabasco sauce
Cooking Method:
Seasoned black pepper and salt duck breast fry on medium-high heat for a couple of minutes on each side. In the same pan, fry the onion, chopped into half rings.
Place lecho and spicy sauce in a deep dish to extinguish. Put the duck breast there, cover and simmer it all together for 20 minutes. Feeding breast dressing.
Duck Breast: tips, cooking details
Marinade. In addition, the marinade will make duck meat more tender, it will help get rid of the specific smell, which is not to everyone’s liking.
Roasting. Because of the rather high fat content, the breast can be fried completely without oil or with a minimum amount. Most of the time the breast should be roasted skin down.
The temperature of the pan. The duck is recommended to be put on a cold rather than a hot frying pan, so that the fat is gradually melted when it is heated, and not “sealed” in the meat.
Cutting. After cooking, it is not recommended to cut the breast immediately, so as not to drain the delicious juice. It is better to give her a little “rest.”
Duck fat. The fat that remained after cooking the duck breast can be used in other dishes later: for example, fry potatoes on it. It will turn out especially tasty.
