Duck breast with vegetables , mushrooms, oranges , ginger , figs , rosemary .How to cook a duck breast : author's recipes
Recipes / / August 12, 2017
Meat duck - the most fat of whole poultry.
Despite this, breast - sufficient diet part of it.Dishes Duck breast easy to prepare and varied.
duck breast - the general principles of preparation
duck breast meat is soft and tender.In its preparation are advised to choose a high degree of cooking to keep it juicy and pink in color.If you prefer meat well-done, it should be specified to add a few more minutes in the recipe duck breast time.
In many recipes, duck breast marinated beforehand.This can not do, if there is no time, but it should be remembered that the marinated meat is juicy and tender.
From spices to duck breast is best suitable spicy herbs: dill, thyme, parsley, basil, oregano, and so on.Perfect with duck fruit and berry sauces and marinades.
most often in the recipes recommended to take the duck breast with the skin.In the process of cooking at high temperature melting fat makes the meat more tender.When the dish is ready, the skin from the breast may be removed.
breast meat can be roasted on a frying pan, and cook in the oven after pre-frying.The main thing - do not dry up the meat.
In many recipes, duck breast using the same "basic" preparation method described below.
duck breast - basic recipe
duck breast (fillet with skin)
salt, pepper, ground black
This is the easiest recipe for those cases,when there is no time to marinate the duck breast.Meat rub seasonings to your taste, black pepper and salt.Make a few cuts on the skin cruciate breast.Put the meat in a frying pan is not heated, the skin should be at the bottom.Fry until crust browns.Remove from heat, shift the breast in a baking dish and cook for 6-8 minutes in the oven.The temperature of the oven set at 200 degrees.
If there is no desire or ability to be used in the preparation of the oven, you can continue to cook the breast in a pan.To do this, you need to roast it for 12-15 minutes, skin side down, flip, cover the pan with a lid and keep on heat for 5-7 minutes more.
duck breast - the recipe of warm salad with oranges
2 orange (medium)
fillets 1 duck breast with skin
80 g arugula or ready mix with arugula
fennel a (small)
1 tbsp.Spoon olives.oil
little lemon juice (1-2 tsp.)
2 onions shallots
salt and black pepper 20 ml
Without removing the skin from the breast, cook it soas described in the general recipe.
While preparing the meat, fennel cut into two pieces and finely chop.Peeled oranges disassembled into individual slices.Squeeze the juice of 2-3 cloves, mix it with port wine, olive oil, black pepper, chopped shallots, salt, add lemon juice.
whole breast cut crosswise into thin slices.Wash and dry the arugula, mix it with fennel, spread the mixture on plates.Top pour two tablespoons of the resulting filling.Put in a dish duck breast and oranges, pour the remaining sauce.Serve immediately.
Duck breast: a recipe with ginger
fillet of duck breast - 600-800 g (4 fillets)
root fresh ginger - a piece of 3 cm
0,2 liters of wine (dry red)
40-60 ml of olive (class extra virgin) oils
salt and black pepper
Incise the skin on duck breasts crosswise, fry in a pan without oil skin down for three minutes, flipcontinue to cook another 2-3 minutes.The purified ginger finely rubbed on a grater, put in a pan, pour the red wine, salt and pepper.When the wine starts to boil, reduce heat.Another 10 minutes to put out all together under the cover.Serve hot immediately after the end.
Duck breast: breast recipe oranges
2 duck breast halves (fillet skin)
60-70 g sah.sand
cup chicken broth
4 orange (juice + peel)
Take a deep skorovodu, put on fire.Mix the orange juice in it, chicken broth, sugar and orange zest.When the mixture begins to boil, then cover it for half an hour so that it thickens.
duck meat to cook in a separate frying pan, using the basic recipe.Then cut the finished fillet into thin slices, pour the sauce on top and immediately bring to the table.
Duck breast: salad recipe with baked vegetables
0,4 kg duck breast
150 g pepper
150 grams of eggplant 2 tomatoes
2 tbsp.spoons of extra virgin olive oil
a pair of sprigs of mint and basil
head of garlic (about 8 slices)
black pepper, ground coriander
1 sprig fresh
1 tbsp.. Teaspoon of lime juice
1 teaspoon Worcestershire sauce
125 ml of natural soy sauce
Connect three garlic cloves, passed through the press, pepper (1 teaspoon) and a portion of soy sauce (100 ml).Make a cross-shaped incision in the breast and pour the marinade over it will get.Leave in the refrigerator overnight.
in the oven to bake vegetables (eggplant, tomatoes, peppers).Prepare the duck meat as described in the basic recipe, wrapped in foil and leave for half an hour.
For the filling grind the baked tomatoes, mix with the remaining soy sauce, remaining garlic and olive oil, add the Worcestershire sauce.
Slice the meat and baked vegetables, finely chop the shallots and fresh herbs, all mixed.Dress the salad and serve.
duck breast - the recipe of pizza with duck and rosemary
half duck breast skin
1 onion (small)
1 tbsp.tablespoon extra virgin olive oil 2 tbsp
.spoons of honey
200 g goat cheese (soft)
250 g, hard cheese (Gouda / Emmentaler)
1 tbsp.teaspoon of dried rosemary
salt and pepper
pizza dough (thin)
prepare duck meat, following the basic recipe.Ready breast cut into oblong thin slices, set aside.
In another frying pan fry in parallel with olive oil finely chopped onion, 5 minutes later, add honey to it, cook it all together for five more minutes.
Spread on pizza dough goat cheese, sprinkle with salt and pepper.On the layer of cheese put onions, duck, hard cheese and season with rosemary.Bake at 240 degrees until the cheese melted.
Duck breast: breast recipe stuffed with mushrooms and feta cheese
2 half duck breast skin and boneless
0,25 liters of milk
0,25 kg of champignons
small head bulbonion
black pepper (ground)
2 tbsp.tablespoons oil salt
fresh herbs (1 tbsp chopped knife parsley, dill and green-onion..)
60 minutes pour the duck meat with milk.Mushrooms good stew in its own juice on the hot frying pan, lightly salted, until the pan has evaporated from the entire mushroom juice.Pour the vegetable oil into the mushrooms, cover with sliced onion into small cubes, fry until it is golden brown and golden.Dosolit to taste.
mushrooms and onions in a blender to turn into a homogeneous mass, stir in her greens.Then add the feta cheese, stir again all.
Duck breasts to get milk, wet excess liquid.Thoroughly rub the meat with salt and freshly ground black pepper.Carefully with a sharp knife to make slices of fillet of longitudinal pockets, fill them with stuffing.Fry in a pan for about three minutes on both sides, after send the breasts in the oven pre-heated.Bake for 20 minutes.The temperature should be about 180 degrees.
duck breast - a recipe breast stuffed with mushrooms and vegetables
2 duck breasts
1 onion 1 carrot
0,2 kg of mushrooms (chanterelles or mushrooms)
ground black pepper, salt
meat separated from the bones and skin.Make deep incisions with lateral side to get pockets.
In a well-heated frying pan with melted butter knife placed crushed onions and carrots, grated on a coarse grater.Cook about 5-6 minutes.Then lay out the vegetables mushrooms.Simmer everything together for about 15 minutes, add salt and pepper.
Pockets fill stuffing.On the edges, you can fasten with a toothpick.Add to the pan and fry for two to three minutes on each side.Put in a refractory form and send for 10 minutes in an oven preheated to about 200 degrees.
Duck Breast: recipe rolls with baked potatoes
2 halves duck breast fillet
1 kg potatoes
3-4 cloves of garlic
a little lemon juice (about 2 tsp.)
2 h. tablespoons Dijon mustard flavored
2 tbsp.spoons of natural soy sauce
duck fillet fine repulse.Prepare a marinade of mustard, soy sauce, lemon juice, a tablespoon of oil and spices.Drizzle them breast and leave for half an hour.
Boil the potatoes until soft.Prunes (pre-steamed) and chop the garlic carefully with a sharp knife, put on layers of marinated meat, tightly rolled into a roll.To fix, you can use a toothpick or string.
in a lightly greased form to put the potatoes, sprinkle the top with olive oil.Align the oven temperature to 200 degrees.The resulting rolls spread out on a bed of potato and bake everything together for 40 minutes (until the potatoes are completely cooked) from time to time watering remaining from frying fat.
duck breast - with berry sauce recipe
two fillets of duck breast with skin
fresh thyme (2-3 branches)
⅓ bottle of red wine (0.25 liters)
1 tbsp.spoon of honey and balsamic vinegar
50 g plums.oil
1 asterisk anise
Incise the skin on the breast crosswise.Rub thyme, salt and pepper.Prepare for the basic recipe.
Then you need to prepare the sauce: boil down the remaining juice from the meat, wine and honey with Dittany in a deep frying pan, until the volume of the mixture is reduced about four times.Then get the star anise, add the berries and cook the sauce for 2-3 minutes more.After removing from the heat in the sauce to drive the cold butter with the help of the corolla for thickening.
Drizzle sliced duck meat Get berry sauce and serve.
duck breast - the recipe with apples
duck breast skin, 1 pc
1 tbsp.Spoon sah.sand
1 teaspoon balsamic vinegar 1 tbsp
skin on the breast several times to make an incision crosswise.Prepare the breast in the main recipe.
Apples clean, cut serdtsevinku and cut into slices.Take a separate pan, melt the butter in it.Then add sugar.When the mixture begins to caramelize, put it in her apples.Pepper, salt and cook for about 10 minutes.After 6-8 minutes, add the vinegar, so that he had time to evaporate.
Share on the plate slices of duck, sprinkle with fruit sauce.Nearby lay caramelized fruit.
Duck breast: a recipe with figs
2 duck breasts
1,5 Art.spoon drain.oil
0,25 liters of wine (dry white)
figs - 8 medium-sized fruit
1 onion medium size
orange (only zest)
pinch of nutmeg powder
pinch of dried marjoram
salt, black pepper to
halved figs washed, pour the white wine with the addition of nutmeg.Leave for 4 hours.
Fry the fillets in a couple of minutes on each side.Then put the meat in the ovenproof dish, spread the top with butter, sprinkle with orange peel, put in the oven about 200 degrees temperature and bake breasts in half an hour.
Cut the onion into quarters.Get figs of wine, add to the guilt of marjoram.Reduce the oven temperature to 170 degrees, pull the shape with the meat, pour out of it almost all fat.In baking the meat pour wine and put a bow.Bake for another 60 minutes.
Take the duck out of the oven, the meat put aside to keep warm.Remove onions.Drain the pan of sauce in a saucepan, bring to a boil (the fire should be strong at first).Reduce heat, continue to cook even a quarter of an hour.The cut figs drop for five minutes in a boiling sauce, then put it on a plate or dish with duck breast, sliced.Get Drizzle duck sauce and serve immediately.
duck breast - breast recipe stewed in lecho
1 duck breast
0,2 l lecho
salt, black pepper
some hot chili sauce or Tabasco
seasoned with salt and black pepper duck breast fry on medium-high heat for two minutes on each side.In the same pan fry the chopped onion half rings.
Lecho and hot sauce to put in a deep bowl for fire.Put back the duck breast, cover and simmer everything together for 20 minutes.Feeding, pour the sauce the breast.
Duck breast: useful tips, cooking subtleties
marinade. addition that will make a marinade duck meat more tender, it will help get rid of the peculiar smell, which is not to everyone's liking.
Roasting .Because of the relatively high content of breast fat frying can be completely without oil or with a minimal amount.Most of the time should be fried breast skin side down.
temperature frying. Duck recommend to put on a cold, not hot pan, the fat drips out slowly when it is heated, and not "seal" in the meat.
Cutting. After cooking, the breast is not recommended to cut at once, so as not emerged delicious juice.It is better to give it a bit of "rest".
Duck fat .Remaining after cooking duck breast fat can then be used in other dishes, for example, fry potatoes on it.He was particularly tasty.