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Duck breast fillet cooking recipes. How to cook duck fillet

Duck breast fillet cooking recipes. How to cook duck fillet

Doctors specializing in proper nutrition say that meat should be included in the daily diet. Therefore, many are interested in the question of how to cook the most tender duck breast in the oven, slow cooker or in a frying pan so that it is soft and juicy. We have put together a collection of the best recipes for you.

Recipes for soft and juicy duck breast

Duck breasts are prepared in many different ways. Therefore, we offer for your consideration recipes for cooking in the oven, in a frying pan, or in a slow cooker. Choose your favorite option and enjoy!

No. 1. Duck breasts baked with potatoes: “classic”

potatoes - 1 kg.
duck breasts - 4 pcs.
garlic cloves - 5 pcs.
onion - 1 pc.
mayonnaise sauce - 100 gr.
carrots - 1 pc.

1. Line a baking sheet with foil in advance and additionally grease with oil to prevent burning. Wash the breasts, dry them, rub with your favorite spices and a mixture of pepper and salt. Leave for a third of an hour in the dry marinade.

2. Place the breasts on a baking sheet. Chop the carrots into thin slices and sprinkle them over the meat. Chop the onion and place it on a baking sheet too.

3. Rinse the potato tubers. If they are small, do not peel them, cut them into slices and place them nearby. In the case of large potatoes, chop them into cubes and place them between the briskets.

4. Sprinkle the entire contents with spices again. Dilute mayonnaise with water in equal proportions, squeeze garlic into this sauce. Baste the breasts and the entire contents of the pan.

5. Before preparing duck breast for this recipe, preheat the oven to 180 degrees. To keep it soft and juicy, cover the baking sheet with a sheet of foil and bake for 50-60 minutes. After this time, remove the foil and cook the duck for another 20 minutes.

No. 2. Duck breast in honey and soy sauce

breast - 600 gr.
soy sauce - 70 ml.
liquid honey - 40 gr.
sunflower oil - 60 ml.
lemon juice - 45 ml.
garlic cloves - 5 pcs.

Below we provide step-by-step instructions on how to cook the most delicious duck breasts. Traditionally, they are first fried and then baked in the oven. Juicy pieces of meat just melt in your mouth.

1. Rinse the briskets, dry them, and start making the marinade. For this purpose, combine lemon juice, soy sauce, oil, honey. Squeeze the garlic here. Don't add salt.

2. Take a sharp knife and make several even and fairly deep cuts on the breasts. Coat the bird with marinade and leave in the bag for 1-1.5 hours.

3. After the allotted time, take a dry non-stick frying pan. Lightly oil it and place the briskets skin side down. Cover with a lid so that it creates a light press. Fry for 8 minutes.

4. Then preheat the oven to 180 degrees. Grease a baking sheet and place the breasts on it in the same position. Bake for 30 minutes. Determine readiness by piercing the meat; a translucent liquid should come out of the meat.

Here's a simple recipe for how to cook a duck breast (or several). Remember, to keep it soft and juicy, you must first soak the meat in the marinade.

No. 3. Fried breast with lingonberries and apples

Lingonberry (or other berry) - 0.1 kg.
“Simirenko” apples - 2 pcs.
breast - 500-600 gr.
spices - to your taste

1. Before you fry a delicious duck breast, the bird must be prepared. Remove the skin, rinse the meat and dry. Make several cuts on the meat with a knife.

2. Rub the surface with spices mixed with vegetable oil. Place the brisket in a bag and wait an hour.

3. After the allotted time, take a non-stick frying pan and place the meat on it, flesh side down. Press the lid on and fry for about 5 minutes.

4. Turn over and fry for another 3-4 minutes. Then add enough water so that it rises 3 cm. Turn the bird over again, cover, wait for the liquid to evaporate (about 20 minutes).

5. During this time, fry apple slices with lingonberry berries in another frying pan. Serve the bird with this mixture.

No. 4. Duck breasts with sauce in a slow cooker

briskets - 3 pcs.
ginger root (grate) - 40 gr.
honey - 50-60 gr.
mustard (liquid) - 25 gr.
cognac - 45 ml.

Duck breasts, pan fried or baked in the oven, are definitely a delicious dish. But you haven’t tried poultry with sauce in a slow cooker yet.

1. Before cooking duck breast, it must be washed, dried, rubbed with a mixture of peppers or other favorite spices. To keep it soft and juicy, the meat is kept in a dry marinade for half an hour.

2. In the specified time you need to make the sauce. Combine mustard with honey, cognac, ginger. Make several oblong cuts in the meat, rub the breasts with this marinade and wrap them in a bag. Time it for 2 hours.

3. Prepare the multicooker for use. Grease the bottom of the bowl with oil and place the breasts, flesh side down. Set the “Frying” function for 4 minutes.

4. After a while, pour the remaining liquid marinade into the multibowl and add a little water. Turn on the “Extinguishing” mode and set the time to 40 minutes.

5. After the timer signal, keep the briskets inside for 10-20 minutes. While tasting, drizzle the remaining sauce from the multibowl over the meat.

No. 5. Duck breast with orange sauce

oranges - 4 pcs.
breasts - 2 pcs.
soy sauce - 240 ml.
dry white wine - 200 ml.
granulated sugar - 30 gr.
chicken broth - 250 ml.

Before you cook your duck breast, make sure you have the right ingredients to ensure it is tender and juicy.

1. Rub the meat with your favorite spices and salt. Leave to marinate for a while. To prepare the duck breast sauce, squeeze out the citrus juice and mix with the broth and wine. Boil the ingredients.

2. Add sugar to the sauce, simmer until thick. Fry the meat in a frying pan until golden brown. There is no need to use oil. Drain off the fat that was released while frying the duck. Pour soy sauce into the pan.

3. Simmer the meat with the lid closed over low heat for about 8 minutes. After this, cut the duck into slices and place on a plate. Pour the orange sauce over the meat and serve.

No. 6. Duck breast with curry sauce

onion - 1 pc.
curry - 5 gr.
garlic - 2 cloves
duck breast - 650 gr.
rice - 250 gr.
flour - 35 gr.
meat broth - 240 ml.
tomato paste - 70 gr.

It's easy to figure out how to cook delicious duck breast in a frying pan. The unique sauce will complement the dish with unusual notes.

1. Fry the meat on all sides until golden brown in olive oil. Next, the duck must be baked in the oven at a temperature of 180 degrees. The procedure will take about 12 minutes.

2. At the same time, fry finely chopped garlic and onion in the same oil where the breast was cooked. Pour the broth into the fry, stir in the flour and pasta. Simmer over low heat for 4 minutes. Mix everything thoroughly.

3. Since cooking duck breast this way is not difficult, try your best to ensure that it is soft and juicy. Add curry, salt and, if desired, a pinch of ground ginger to the prepared sauce. Wait another third of an hour.

4. Meanwhile, start cooking the steamed rice. Salt the water to taste. Remove the breasts on the baking sheet from the oven and pour the prepared sauce over them.

5. Return the dish to the oven. Cook for another 10-12 minutes. Next, place the side dish on serving plates. Place meat and sauce on top.

No. 7. Duck breast in currant marinade

butter - 100 gr.
duck breasts - 4 pcs.
honey - 140 gr.
clove buds - 3 pcs.
marjoram - 4 sprigs
red currants - 330 gr.
ginger root - 10 gr.

The unique marinade for duck breast makes the dish expressive with a delicate taste and aroma. An excellent option for a celebration.

1. Make small cuts in the meat and fry on all sides in olive oil until golden. Melt honey in a saucepan and add butter, stir.

2. Add ground spices and grated ginger root into the liquid mass. Wait for the ingredients to caramelize. Gradually begin to introduce currants. Bring the sauce to a smooth consistency.

3. After this, pour the mixture into the duck and stir. Simmer for a while on a lazy fire. Serve the dish garnished with marjoram.

If you didn't know how to cook duck breast really tasty before, it's time to try it. Make a unique poultry delicacy. Prepare various sauces to keep it soft and juicy!

Duck, both domestic and wild, has juicy, tasty meat and thick, oily skin. The best place for her is her chest. Duck breast is quite rare in stores, but whenever it is on sale, don’t hesitate to take it; it produces simply wonderful dishes. Perhaps the most pleasant thing about duck breasts (fillets) is the combination of the fact that it is very interesting and tasty meat and only this part of it can be completely separated from the bones and used as a whole without waste. Duck breasts are about 200-300 grams in size, which is simply ideal for preparing portioned dishes from them.

The most delicious thing about a duck is not only the meat, but also the skin, so it would be wise not to remove the skin under any circumstances, as this will greatly affect the taste. The famous dish of Chinese cuisine - “Peking Duck” - after cooking, is cut in a special way so that each piece has skin on it.

The actual recipe for cooking fried duck breasts in a frying pan is quite simple, but before you put the fillet pieces in the frying pan, you need to marinate them. It is best to let the breasts marinate overnight in the refrigerator, although a couple of hours will do.

Duck fillet should be salted generously - about 2 teaspoons of salt per kilogram of fillet and finely chopped garlic should be added; you don’t have to cut the garlic, but squeeze it out using a special press (garlic press). The amount of garlic is 1 medium head per kilogram of duck meat. Afterwards you need to mix thoroughly and leave to salt and soak in the aroma in the refrigerator for several hours.

After the duck has been marinated (salted), it must be fried in a frying pan in refined vegetable oil. You don’t need a lot of oil, just not a lot so that it doesn’t burn from the very beginning, and then a sufficient amount of fat will be rendered out of the duck.

You need to fry covered for about 30 minutes, constantly turning from one side to the other. Particular attention should be paid to the side on which the skin is, it should be fried as much as possible, but be careful not to burn or char. The more cooked the crust, the tastier the duck fillet.

Step-by-step photos of cooking roasted duck fillet:

The sirloin refers to the breast. And before you start cooking, you first need to rinse it under water and dry it on a paper towel. The skin must be cut with a sharp knife so as not to touch the meat. Then season with sea salt and black pepper.

Heat a cast iron skillet. Place the breast skin side down and, depending on the amount of subcutaneous fat in the bird, fry for 10-20 minutes. If you want the crust to be crispy, fry it in a cold pan.

When the skin turns red, place the breasts, skin side up, in a baking dish and place in an oven preheated to 200 degrees for 15 minutes. Next, take out the dish, cover with cling film and let it brew.

Duck fillet in a slow cooker

For this you will need:

1 kg duck tenderloin;
1 onion;
1 tbsp. l. seasoning to taste;
2 tbsp. soy sauce;
2 tbsp. mustard;
3 tbsp. sunflower oil;
salt and pepper to taste.

First, wash the meat, then cut it into small pieces. Mix soy sauce with seasoning and mustard. Place the meat in the prepared marinade for 1 hour.

Meanwhile, fry the onion in oil until golden brown. Add the tenderloin pieces to the slow cooker, mix with the onions, and turn on the frying program. Close the lid and simmer for 1 hour.

Recipes for preparing duck fillet can be very diverse. Find the best duck recipes for yourself.

Bird with mustard and turnip

To do this, take:

300 g breast;
4 medium turnips;
a pinch of sugar;
2 tbsp. cream

First, peel and cut the turnips into cubes and place them in boiling water for 10 minutes. Then melt the sugar and cream in a small saucepan. Cover with a lid and simmer over low heat for 15 minutes.

At this time, remove the fatty skin from the tenderloin and cut the meat into thin strips. Fry them in a frying pan for 4 minutes per side. Pour the sauce over the finished meat.

Duck fillet with honey

For the marinade take:

50 g honey;
salt and pepper to taste.

For garnish:

a couple of celery sprigs;
2 carrots;
2 liters of broth;
40 g spaghetti.

For julienne:

2 liters of water;
0.5 kg duck bones:
1 onion;
leek;
1 carrot;
garlic;
salt and pepper;
50 g honey;
1 tbsp. l. wine vinegar.

First, cut the skin of the duck into squares without removing it.

Place honey in a small container, sprinkle with pepper and place the meat in it, skin side down. Keep this all in the refrigerator for 2 hours. Then take it out and fry for 3 minutes over low heat in a frying pan, skin side down, then the honey will turn out the color of caramel. Then turn the duck over and fry for another 2 minutes. After all this, bake the dish in the oven for 8 minutes until crispy.

To prepare the side dish, wrap the carrots in celery, secure with threads and simmer in broth for about 1.5 hours. Then cool and cut into small pieces.

Boil the spaghetti, put it in a mold and put it in the refrigerator. Cut the remaining pasta into portions.

For julienne, fry the duck parts with bones in a well-heated oven. Place carrots, leeks, garlic and onions in a saucepan and cover with water. Place the fried pieces there and cook for 2 hours.

Heat the honey to a caramel color, add wine vinegar and combine with the broth.

Recipe for duck fillet “a la mure”

Components:

1 kg duck tenderloin;
1 tbsp. ground pepper;
6 tbsp. l. brandy;
salt to taste.

Ingredients for the sauce:

1/2 bottle of red wine;
1 bouillon cube;
1 tbsp. grated juniper berries;
2 garlic cloves;
1 carrot;
a sprig of thyme;
Bay leaf;
parsley;
1 tsp peppercorns;
750 g boletus;
1 tsp corn flour;
40 g butter;
salt and pepper to taste;
olive oil

Cooking process: First heat the frying pan over high heat. Then cut the skin of the bird in a cross shape. When the pan is hot, place the meat skin side down and fry until crispy, then turn over and fry the other side as well.

Place the meat on a dish, sprinkle it with brandy, and leave to marinate for 10 minutes.

During this time, turn the meat over once and press with your palm so that the drink is better absorbed and makes the meat soft. Then, using a well-sharpened knife, cut the meat into thin pieces and carefully place them on a tray. Season everything with salt and pepper and set aside.

Pour the juice into the container where the duck was marinated. Add a glass of wine, a bouillon cube, juniper, garlic, spices and herbs, as well as a teaspoon of salt and peppercorns.

Cook the sauce over low heat until it has reduced to half its volume. At this time, peel the porcini mushrooms, separate the stems from the caps and cut into thin slices.

First, a tablespoon of olive oil is heated in a frying pan and the mushrooms are fried there for 3 minutes. They need to be stirred constantly.

When the sauce thickens, add the mushrooms and cook for another 15 minutes. Next, “tie” the sauce. To do this, mix softened butter with corn flour, add small pieces of meat with mushrooms and mix until smooth.

Before placing the dish in the oven, preheat it to 200 degrees. Now place the meat pieces on a plate, pour the sauce over them and serve with boiled potatoes.

Recipes for cooking duck fillet in the oven

To do this, take:

1 duck fillet;
1 apple;
2 potatoes;
2 tbsp. l. honey;
2 tsp balsamic sauce;
clove of garlic;
seasonings to taste.

First preheat the oven to 200 degrees. At this time, score the duck tenderloin from the skin side. Then salt and pepper it and fry it in a frying pan on both sides. Transfer to a heatproof bowl.

Add potatoes and apples to the fillet, as well as a crushed clove of garlic and seasonings on top. Drizzle with honey and sauce. Place in the oven for 40 minutes.

Oriental-style oven-baked fillet

Take:

2 chicken breasts;
Sesame oil.

For the marinade use:

hot red pepper;
1 lime and 1 lemon;
20 g ginger;
dry spices to taste;
3 garlic cloves;
2 tbsp. honey;
100 ml rice wine;
green cilantro.

Mix citrus juice with wine and honey, add chopped ginger root and spices.

Also chop the cilantro and red pepper with garlic, and keep the duck meat with skin in this mixture for about 4 hours. Do not use all the marinade, leave a little.

Now generously grease the mold with sesame oil and place the pile there. Cover the pan with foil and bake in the oven for about 1.5 hours. Then remove the foil and bake for another 20 minutes, pouring the marinade over the breast a couple of times in the process, and serve the dish with herbs and wine.

Recipe for skinless duck fillet with orange sauce

Fry 2 skinless duck breasts in a frying pan and, before putting in the oven, pour a couple of tablespoons of soy sauce into it.

Peel 4 oranges and squeeze the juice into a saucepan, mix it with a glass of wine and chicken broth. Place the prepared mixture on the fire and bring it to a boil.

Chicken meat is almost always present in our diet; it is very accessible, as it is sold in any grocery store and is a dietary product. But you don’t often find duck meat on home menus. However, despite this, many housewives cook duck fillet as a holiday dish. The fillet is cut from the breast of the bird - this part is considered more dietary, devoid of fat.

Features of duck fillet

Various breeds of ducks are raised on farms and in households, imported musk breeds and ancient Russian breeds descended from the mallard are known. The meat differs from the common chicken in the amount of fat and color. Duck meat is dark in color due to the large number of blood vessels needed by waterfowl for thermoregulation. The composition of the meat includes healthy fatty acids, a group of B vitamins, vitamin E, and contains twice as much vitamin A as other types.

Those people who have high cholesterol or have problems with the digestive system, of course, should not abuse this meat, but if you occasionally try a tasty and aromatic dish made from it, it will not do any harm.

Product selection and preparation

To reduce the amount of fat, they resort to peeling the skin from the carcass, since it is under it that there is a large layer of fat. It is best to prepare a fillet dish by first cutting off all dubious and unnecessary areas.

It is advisable to choose a young bird carcass - the meat in it is softer.

Depending on the recipe, the fillet can be cooked with or without skin, cutting into pieces of the required size. It is better that the pieces are the same in thickness, then everything will be ready at the same time.

Duck meat may have an inherent odor, which can be eliminated by marinating the meat or soaking it in cold water with lemon juice or milk. This action will also soften the tough fibers of the meat, and after cooking it will be soft and melt in your mouth.

Methods and subtleties of preparation

Cooking duck meat is possible using kitchen aids - a multicooker, an oven and a regular duck frying pan. It is better to use a vessel such as a stewpan for stewing. It has a thick bottom and walls that hold the same temperature well and allow the dish to steam.

At the stage of roasting the bird, for greater juiciness, you should periodically baste the meat with melted fat and the juice released from the duck. And to preserve the benefits, the fillet is first baked wrapped in foil or a special sleeve, and a few minutes before it is ready, it is opened and, after pouring with the released fat, it continues to bake until crusty.

You can also bake the duck on a bed of vegetables and various cereals, in which case the fat will soak into the other ingredients.

Most often, poultry is cooked with vegetables, mushrooms and sweet and sour fruits - apples, oranges and pomegranates. The special sourness combined with fatty meat creates an excellent combination of flavors. All types of peppers, dried ginger, granulated garlic, and salt are required as spices.

Recipes

Like other dishes that have been popular for many years, there is a classic recipe for preparing duck fillet. This method does not require a variety of expensive ingredients and takes minimal effort in preparation.

Roasted duck fillet

Ingredients:

duck fillet with skin – 2 pieces,
kefir – 400 ml,
spices, salt, garlic.

Preparation:

Wash the duck fillet, salt and rub with spices and garlic.
Soak in kefir for a couple of hours to remove the smell and make the meat more tender.
Cut the skin in two or three places so that it does not shrink during frying.
Place in a heated frying pan with a drop of oil (the fat from the breast will eventually melt out) and fry over high heat on all sides until crusty. Fry more thoroughly on the side of the thick skin, under which there is fat.
Then cover tightly with a lid and reduce heat to moderate. Roast for about 30-40 minutes, continuing to turn occasionally.
You can serve prepared meat with a variety of side dishes: boiled or baked potatoes, pasta, cereals.

Grilled breast

The recipe is more refined and requires quite a few components, but the result will definitely please you with its taste and appearance. In addition, grilling meat is considered healthier than other frying methods.

You will need:

duck breast – 1 pc.,
onion – 1 pc.,
garlic – 2 cloves,
cognac – 50 ml.,
parsley, cilantro - 1 bunch each,
bay leaf – 2 pcs.,
salt and pepper.

How to cook:

Wash the fillet and dry with a towel, remove the skin and rub with salt and pepper.
Prepare the marinade: add chopped garlic, finely chopped onions and herbs, crumbled bay leaf, salt and pepper to the cognac.
Rub the fillet with marinade and place under pressure for at least 6 hours.
Then place the marinated meat on the oven rack. Place a baking tray with water under it.
Cook for about half an hour, pouring this water over the fillets from time to time to add juiciness.
After finishing cooking, cut into slices for serving.

Duck breast with apples (in a saucepan)

You will need:

duck fillet – 700 g,
apples – 300 gr,
vegetable oil – 2 tbsp,
spices.

How to cook:

Wash the duck fillet, cut along the grain into long pieces (1.5-2 centimeters thick).
Heat oil in a saucepan. If the fillet has layers of fat, then you can cook it without oil. Heat it very hot.
Place the pieces in and fry, stirring until they are browned on all sides.
Peel the apples. It is better to take sour varieties. Cut into quarters and add to the roasted duck. Stir, close the lid and simmer for about 30 minutes.
Season with salt and pepper and cook until the fillet is completely softened. This will take about a quarter of an hour.
Place the cooked meat on large plates and garnish with fresh herbs.

Duck prepared according to this recipe can be served with any side dish of vegetables, cereals - rice, buckwheat.

In this recipe, you can add prunes to the apples, cutting them into small pieces, this will add piquancy to the finished duck.

Duck with oranges (in the oven)

Ingredients:

fillet from one duck,
2 oranges,
sour cream,
garlic 3-4 cloves,
salt and spices.

Preparation:

Cut the fillet into large pieces or leave in two large pieces. Add salt.
Cut the first orange into rings of medium thickness, and the second into slices, remove the peel from them.
Prepare the sauce by mixing a little orange juice, chopped garlic, salt and spices.
Place orange rings on the bottom of the dish, duck breast on top, and citrus slices dipped in sauce on top.
Place in an oven heated to 210 degrees. When the bird is covered with a golden crust, reduce the temperature to 180 degrees and cook for another 40 minutes.

Duck breast in a slow cooker

Products:

3 breasts;
3 apples (sour varieties);
refined vegetable oil for frying;
spices, salt.

Preparation:

Rinse and dry the meat, removing moisture.
Cut into thin long slices.
Mix all the spices and rub the breast on all sides, leave for 2-3 hours to marinate.
When the duck has been soaked in spices, set the multicooker to “Baking” and heat it with refined vegetable oil.
Place the meat in a bowl and fry until crispy, 2-3 minutes on all sides.
Wash the apples, peel and remove the seeds. Cut into quarters.
Transfer the apples to the duck breast and cook on the “Stew” mode for 1 hour.
Serve the dish hot, beautifully arranging pieces of meat and baked apples next to the side dish.

Those who have not tried duck fillet should definitely do so, thus diversifying their table.

Autumn has arrived, which means the ducks have already grown up and gained a little fat. Some will say – non-dietary meat and pure cholesterol. Eating something like this every day is harmful. And sometimes you want something terribly harmful, but very tasty, and duck fillet in the oven is an excellent choice in this case.

For the first recipe you will need:

3 pieces of duck fillet
1 onion
3 cloves garlic
1 teaspoon salt
spices - to taste
1 tbsp. spoon of vegetable oil

According to this recipe, duck fillet is cooked in the oven at 200 degrees for about 1.5 hours. To do this, grease a baking sheet with vegetable oil and add chopped onion and garlic. We cut pieces of duck fillet with skin in several places, then rub them with salt, pepper and spices, place them on top in a baking sheet, cover with foil and put in the oven to bake. After 1 hour, remove from the oven, remove the foil and put back in the oven to crisp up for another 30 minutes.

Classic recipe with potatoes

This recipe, in addition to the ingredients indicated in the first, also provides the following:

1 kg potatoes
100 gr. mayonnaise
2-3 spoons of soy sauce
2-3 spoons of tomato sauce