Recently, on the tables is found mostly only chicken. Few cook other types of poultry. However, the duck can cook 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 chicken. But it’s safe to say that fans of low-calorie foods will appreciate this variety..
The first question, if you are going to make a dish with duck meat, is the choice of fillet. In order to avoid problems in the process of cooking, follow some tips:
- When choosing meat in the store, pay attention to chilled fillets. Frozen is better not to take, because after cooling the duck will lose some of its beneficial properties;
- Pay attention to the color: it should be dark. It is inherent in rather maroon color. If the fillet is light or brown – either it is not a duck, or it has already spoiled;
- If you take a duck in the store, pay attention to whether there is a Marget mark on the package. If there is, it means that the bird was fattened specifically to create foie gras. That is, the fillet will be fat.
- If you want to cook a lower-calorie dish, you can buy already prepared breasts without skin and fat in the market..
Many do not want to cook this product, because the breast is quite stiff. However, if it is pre-marinated, the meat will not only be tender, but all the specific smell that the meat of this bird will leave.
If you just want to fry the fillet, you can do it without adding oil. After all, the breast has enough fat, which is enough for this process. In addition, before frying, do not remove the skin. It also has a fatty layer that will make the meat more tender. If the skin is unacceptable, remove it already after the fillet has been cooked..
Sometimes it happens that the fillet is a bit stiff when frying. To avoid this, it is enough to take one cunning step: with a sharp knife, carefully make cuts on the fillet in the form of a lattice.
In order to prevent the stiffness of the meat, it is recommended not to fry the fillets completely, but only on the side where there is a skin. After that, you can turn it over and make it ready in the oven..
|Breast –||1 PC.|
|An Apple –||2-3 pieces.|
|Soy sauce –||tablespoon|
|Peas in peas and spices –||taste|
|Time for preparing: 60 minutes||Calories per 100 grams: 110 Kcal|
For a start, my fillet is good. Drain with napkins or paper towels. After that, proceed to the implementation of cuts on meat, sprinkle it with salt.
Cut apples into slices. We spread them on a baking sheet, after which the meat is laid on top. The last step – pour a little fillet and apples with soy sauce. Next, close the oven and set the temperature to 180 degrees. After 45-50 minutes, an incredibly delicate breast with a wonderful aroma will be ready..
In a 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 make cuts, pour soy sauce and send it to the pan.
While the fillet is slightly roasted, it is necessary to make orange juice. Remove the peel from the fruit and squeeze the liquid.
Prepare the sauce: pour the resulting juice into a small saucepan, add 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 fire. Gradually, it should become more dense.
Then you can put roasted meat in it and sweat about 5-7 minutes in it. Pre-meat is recommended to cut into small pieces..
After the allotted time, take out the meat and lay it on the dish. The remaining peel from the fruit is suitable for decoration.
Recipe for a skinless tender duck breast in foil
For those who want to get a low-fat dish, you can cook a duck without skin. In the markets, you can purchase prepared breasts that are skinned. To prepare such a fillet in foil, you must:
- Breasts – 2 pieces;
- Vegetable oil – for lubrication;
- Soy sauce – quite a bit (enough teaspoon).
Cooking breasts in foil is a snap. To do this, wash the meat, dry it. Then we salt, we pepper, we add rosemary. Putting off the meat and start preparing the oven.
Take the foil and grease it with vegetable oil. After that, you can put duck in it and sprinkle with soy sauce. In general, all preparations are complete. It remains only to bake it and enjoy the result..
It is recommended to bake at a temperature of 180 degrees Celsius about 45-55 minutes. To check if the duck is ready, it is enough to pierce the fillets with a small knife. If a clear juice appears, then the meat is ready, and if there is blood, we cook at least another 5-7 minutes. The main thing – do not overdo the dish in the oven, otherwise it will be dry.
Duck breast in pineapple sauce, watch video master class:
Quickly and tasty cook duck meat in a slow cooker
Recently, multicookers have become incredible assistants to the hostesses in the kitchen. They can cook almost any dish with minimal intervention of the hostess. No less useful and tasty will be cooked in such a unit duck.
The basic ingredients are:
- Duck breast – 2 pcs .;
- Honey (it is better to choose liquid) – a couple of tablespoons;
- Ginger – a small piece of the root (3 to 3 cm) or a teaspoon of ground;
- Mustard – a tablespoon;
- Cognac – 1/5 cup;
The first stage is the preparation of meat. My, obsushivaem. Leave the skin, make cuts on it and rub with salt and ground pepper. Next, you can put the breasts and proceed to the preparation of the marinade.
In a small container you need to mix honey, mustard, brandy, add ground ginger. If you use ginger root, then it needs to be crushed. Mix everything well and put it in the marinade of the breast. Now you need to wait until the fillet is pickled. Leave them in the fridge for at least an hour and a half..
After the allotted time we take out the pickled breasts, and put them in the bowl. Make sure that all the fillets lay skin down. Pour the remaining marinade there and turn on the slow cooker for the “Baking” program for half an hour..
You can also try cooking in the program “Baking. In this case, it will take a little more time – about 45-50 minutes. In both cases, it is sometimes necessary to turn the meat over so that it is evenly fried on both sides..
Berry duck sauce
No matter how you prepare the breast: in the oven or in a pan, sauce is 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;
- Badian – 1 asterisk;
- Berries to your taste (you can use both fresh and frozen);
- Chicken broth or juices with duck fillet;
- 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 we get in the process of frying or roasting a duck, starter. Cook until the volume of liquid decreases 3-4 times. After this, we remove the star anisean 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 blender and whip the sauce until it is smooth. Serve with baked or fried duck breast. If it is a little cold, it can be reheated in a saucepan over low heat. But you need to make sure that he does not boil in any way.
Duck Breast Mary Drummond:
Enjoy your meal!