Duck fillet is not as popular as chicken.
The product has a special taste, dark color and its subtleties in cooking.
But if everything is done correctly, the dish will definitely please.
Here are the best recipes from duck fillet and told the secrets of amazing food.
Prepare an amazing bird?
Duck Fillets - General Cooking Principles
For dishes you can use a clean duck fillet or with skin. If this moment is not indicated in the recipe, then we do it at our discretion. Fillet is cooked whole or in slices. In the second embodiment, the product is cut into medallions, straws, cubes or cubes.
What do duck fillets cook with:
• all sorts of vegetables;
• mushrooms;
• cereals;
• wine;
• honey and various sauces.
But especially popular cooking duck fillet with fruits and juices. Most often use apples, oranges, pomegranates. They can be put directly in the dish or used for savory sauces. Season the dishes from poultry with salt, pepper, rosemary. Often used soy sauce and herbs. Served duck fillet with fresh vegetables, rice side dishes, potatoes.
Duck Fillet: Recipe for Stewed Meat with Apples
Duck with apples - 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 badly roasted, and not everyone likes to mess around with a whole carcass on the table. Another thing - duck fillet, the recipe of which is given below.
Ingredients
• 0.7 kg duck fillet;
• 0.3 kg apples;
• 2 spoons of butter;
• salt pepper;
• greens for registration.
Cooking
1. Cut the washed fillet into long strips. Do not make a thickness of more than 1.5 centimeters. You can cut the duck and dice, but the long bars look more spectacular.
2. Heat the oil in a skillet. But if the fillet has a lot of layers of fat, then you can not add. We warm up very much, almost to the smoke. 3. Lower the duck and fry the pieces. Stir so that they are covered with a ruddy crust on all sides.
4. Peel the apples. It is advisable to take sour fruit. Cut into large chunks and ship to roasted duck. Stir, cover and simmer for about half an hour.
5. Open, salt and pepper, bring the fillet to full softness. It's about fifteen minutes.
6. Put the finished dish on flat plates and decorate with greens. It can be served independently or with a side dish of vegetables, rice, buckwheat.
Duck Fillet: Recipe with Potatoes for Oven
Baked potatoes, and with appetizing duck, is a dish that is worthy of a masterly table. But it can be prepared very quickly and easily. It is desirable to marinate the fillet in spices beforehand so that it turns out more tender.
Ingredients
• 1 kg of potatoes;
• 0.8 kg fillet;
• 40 ml of soy sauce;
• 3 cloves of garlic;
• 150 ml of mayonnaise;
• spices.
Cooking
1. Cut the duck fillet into medium pieces, add soy sauce and two spoons of mayonnaise. Fill with pepper and any other seasonings, squeeze garlic and stir. Leave to pickle for at least two hours. You can leave the duck on all night, but in this case it is better to put in the refrigerator.
2. Clean the potatoes. Wash and cut into medium pieces. Add salt with pepper, lay out the remains of mayonnaise and also leave to marinate for an hour.
3. Put the duck and potatoes in the greased baking sheet. You can mix everything together.
4. Stretch the foil on top and bake for about 40 minutes. Then cover must be removed and well fry the dish until it is rosy color.
Duck Fillet: Recipe with Orange Sauce
A variant of the amazing duck fillet, the recipe of which is carefully kept by the cooks of some restaurants. For the sauce will need white wine, it is advisable to use dry.
Ingredients
• single duck breast;
• 100 ml of white wine; • 100 ml of orange juice;
• 1 tsp. brown sugar;
• 20 grams of butter;
• 1 tsp. corn starch;
• salt, ground black pepper.
Cooking
1. We clean the duck breast from skin, bones, excess fat and everything that is unnecessary, wash and divide the fillet into two parts. We pierce each piece with a knife in several places, then rub it with ground pepper and salt.
2. Heat the pan, grease with a drop of oil and place the seasoned fillet. Fry on both sides for ten minutes. Then we cover with a lid and weary on a small fire for about half an hour.
3. The sauce is cooked in a pan after the duck. Add wine and orange juice to fat, warm it up.
4. Combine the starch with a spoon of cold water and pour it into the future sauce.
5. Next, add brown sugar, salt with pepper, throw butter, turn it off after a minute.
6. Cut the duck fillet into transverse slices. The thickness of each not more than 0.5 cm. Put on a plate, pour orange sauce and can be served.
Duck Fillet: Recipe with Oranges for Multicooker
The recipe for an amazing duck fillet, which is cooked with oranges in a slow cooker. The dish is perfect for boiled rice garnish.
Ingredients
• 5 duck fillet with skin;
• 1 large orange;
• 1 tsp. honey;
• 1 spoon of butter;
• salt with pepper;
• sprig of rosemary.
Cooking
1. We pierce the duck fillet with a knife and rub it with pepper salt. We shift in a container and marinate an hour.
2. While the bird is pickled, remove the zest from the citrus. You can simply wipe it off with a float, which saves it from the need for grinding. The citrus itself is cut into circles. The thickness is not more than one centimeter.
3. Pour a spoonful of oil into the multicooker, turn on the frying mode, set 20 minutes. Fry the marinated duck pieces.
4. Remove the fillet on a plate and put mugs of oranges in the hot fat, add rosemary, zest and honey. Fry two minutes. Take out the rosemary. 5. Return the duck to the multicooker, lay it on top of the oranges.
6. Turn on the extinguishing program and prepare 40 minutes. We open and enjoy the amazing bird with a fragrant gravy.
Duck Fillet: Poultry Recipe in Pomegranate Sauce
Recipe amazing duck fillet with equally tasty pomegranate sauce. For cooking, it is desirable to use natural juice. Fillet is used with skin.
Ingredients
• 4 fillets;
• 1 tsp. honey;
• 2 spoons of brandy;
• 2 cloves of garlic;
• 1 tsp. starch;
• 250 ml of pomegranate juice;
• a little butter and spices;
• 1 shallot;
• 1 spoon of pomegranate seeds.
Cooking
1. We wash the fillets, dry them and make several overlapping cuts from the skin. Rub the pieces with spices.
2. Turn the pan on and put the fillet pieces on it, skin face down. Fry on both sides on a large fire.
3. Wrap the pieces in foil and bake in the oven for about forty minutes.
4. For the sauce, heat up some butter in a skillet and fry the shallot cut in half rings.
5. After a couple of minutes, add chopped garlic to it, then put the honey and pour brandy.
6. Mix the starch with cold pomegranate juice and pour into the pan to the fried onions. We warm for about five minutes, fill with salt, pepper to taste, add a little rosemary and turn it off.
7. We take out the baked duck fillet, cut into transverse plates and spread out on a plate like a fan. Pour pomegranate sauce and decorate with grains.
Duck Fillet: Recipe with Ginger and Honey
Do not know what to pamper guests? Make a spicy and very fragrant duck fillet, the recipe of which is shown below.
Ingredients
• 4 fillets;
• 150 ml of orange juice;
• 2 cloves of garlic;
• 2 spoons of honey;
• 20 grams of ginger;
• salt pepper;
• some oil;
• 4 spoons of soy sauce.
Cooking
1. Cut the duck fillet into medallions of 0.5 centimeters and slightly beat off with a kitchen hammer. 2. Rub it with salt and pepper, put it on the pan and fry on both sides for a minute. We shift in a bowl.
3. Put the chopped garlic on the same pan, add ginger after 30 seconds and heat for a minute.
4. Add honey and pour in orange juice mixed with soy sauce.
5. After boiling we spread the previously fried fillet medallions.
6. Cover and simmer on low heat until soft. It will take about half an hour.
7. Ginger fillet served with rice side dishes or with fresh vegetables.
Duck fillet stew: recipe with eggplants and potatoes
A variant of a simple duck fillet stew, the recipe of which is familiar to many. For the preparation of used cauldron or large saucepan.
Ingredients
• 6 eggplants;
• 0.5 kg fillet;
• 8 potatoes;
• 1 onion;
• 2 carrots;
• 3 tomatoes;
• spices, oil.
Cooking
1. Immediately chop the eggplants and soak them in salted water. Let rid of bitterness.
2. Cut the fillet into sticks and pour it into the cauldron, fry for about ten minutes without the lid If the fat on the duck is small, then you can pour a little oil.
3. Add to the fillet carrots, trace and onions. Vegetables shred straw. Fry until half ready.
4. Put the diced tomatoes and fry for a couple of minutes.
5. Add potatoes, pour in about a liter of water. Stew almost to readiness.
6. Squeeze the eggplants from the brine and fry in the pan with the addition of oil.
7. Shift the eggplant to the potatoes and fillets. Dish salt, pepper, stir and simmer for about ten minutes until ready.
Duck Fillet: Recipe for Baked Meat with Cheese
An amazing recipe for duck fillet with a fragrant crust of cheese and juicy tomatoes. Prepared in two stages.
Ingredients
• 0.6 kg fillet;
• 2-3 tomatoes;
• 150 grams of cheese;
• 30 ml of soy sauce;
• 50 ml sour cream;
• oil and spices.
Cooking
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 the oil, fry the pieces on both sides on high heat. We shift in a small mold.
3. Cut the tomatoes into circles, lay out one layer over the duck.
4. Salt the sour cream, pepper and sprinkle tomatoes on top.
5. Cover the dish with grated cheese and send it to the oven. Preparing such a duck for about half an hour. Make sure that the cheese crust is not burnt. Temperature 190.
Duck Fillet Recipes - Tips and Tricks
• Ducklings differ from other birds by their specific smell. If you need to get rid of it, it is desirable to soak the fillets in cold water with lemon or pickle. For the marinade, you can use any fruit juice, soy sauce, fragrant spices.
• Baked duck fillet will be softer if you periodically water the pieces with boiling fat.
• Duck sufficiently high in calories and hard to digest. Therefore, for diet food is not suitable. To reduce caloric content, you can remove the skin and clean the fillets from fat. Also avoid frying, stewing, baking. It is better to give preference to the grill, ordinary or steam cooking, in which part of the fat leaves the product.
• The duck will be very juicy and tender if, when baking in the oven, cover the bird with foil or place it in the sleeve. Then the protection is removed, the product is sprinkled with the released fat and fried until golden brown, adding the temperature.
