25.11.2018

Chicken meat is a very popular product, but most housewives are wary of duck. Indeed, if you do not know some culinary subtleties, then you can cook dry, fresh and completely tasteless poultry meat. Today we will talk about how to properly cook duck breast in the oven. Take note of the recipe.

Subtleties of cooking duck meat

Whole duck carcasses are prepared exclusively for the festive table. After all, the process of its preparation is too long. Firstly, duck meat is marinated for one day. Secondly, the heat treatment lasts at least two hours. With all this, the duck has an amazing taste.

But why do many bypass such a product on the market? The thing is that under the influence of high temperature, fat is rendered from the duck, as a result of which the meat dries out. But this disadvantage can be easily eliminated. There are two options. You can periodically look into the oven and baste the duck breast on top of the fat that comes out. Or use marinade, sauce.

On a note! You will never get a dry duck breast baked in a sleeve or in aluminum foil.

If you cut the brisket from a whole duck, then cut the rest of the parts right away and do not forget to remove the rump. It is from him that a specific repulsive smell emanates, which spoils the overall impression of this bird.

Many people do not like duck meat due to its excessive fat content. But if you bake the brisket in the oven, then you have a chance to cook an incredibly healthy and low-calorie treat.

Now for the marinade. To date, dozens of various marinades for duck meat are used in culinary practice. But among such a huge variety there are the most popular.

Types of marinades:

• soy;
• mustard;
• orange;
• apple;
• wine;
• honey;
• lingonberry-cranberry;
• sour cream;
• mayonnaise.

It is much easier to rub the duck breast with mayonnaise and send it to the oven. Such a sauce will not allow the meat to dry out during cooking. But if you decide to cook an amazing treat for the festive table, then you should pay attention to more sophisticated marinades. Citrus juices are in perfect harmony with the bird. You can even add a few orange slices or tangerine pieces.

• it is advisable to choose a duck breast chilled so that it turns out juicy;
• if the product has been frozen, then it must be left for natural thawing in the refrigerator for 8-10 hours;
• the longer you marinate duck meat, the juicier and more tender it will turn out;
• add potatoes, carrots and onions, roast vegetables at the same time as duck breast.

By the way, a vegetable addition to duck meat is a good idea. You will immediately prepare both a meat treat and a side dish for it. It is worth noting that most often the vegetables are laid out on the bottom of the form, creating a kind of pillow, and the meat on top. But when baking duck meat, it is better to spread the vegetables on top of the brisket to keep it juicy.

If you prefer to soak the bird in its own juices, be sure to use a roasting sleeve or aluminum foil.

On a note! An unusually tasty duck brisket baked in dough is obtained. Prepare regular unleavened dough using selected chicken egg, high-grade wheat flour and filtered water. The dough will serve as a shell in which the meat languishes in its own juice.

Oven duck breast recipe
We suggest you prepare a simple dish that turns out to be hearty and complete. Bake duck breast with potato garnish. Experienced housewives advise cutting the vegetables into large pieces, and during the baking process, do not forget to look into the oven and pour over the products with the released fat.

On a note! If there is little fat, you can combine filtered water with mayonnaise and add just such a sauce to the dish.

Ingredients:

• fresh-frozen duck breast - four pieces;
• mayonnaise - one table. a spoon;
• ground pepper mixture - one table. a spoon;
• potato tubers - 12 pieces;
• bulb - one head;
• garlic cloves - six pieces;
• salt - 2 table. spoons;
• carrots - 1 root crop.

Cooking:

On a note! Duck breast can also be baked with other vegetables. For example, with zucchini, eggplant, broccoli and cauliflower. To make the duck cook faster, cut the fillet into portions.

Doctors specializing in proper nutrition argue that meat must 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 pan so that it is soft and juicy. We have compiled 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 pan, 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 in advance with foil and additionally grease with oil to prevent burning. Wash the breasts, dry, rub with your favorite spices and a mixture of pepper and salt. Leave for a third of an hour in a dry marinade.

2. Lay the breasts on a baking sheet. Chop the carrot into thin halves of the circles, sprinkle the meat with them. Chop the onion, also send to a baking sheet.

3. Rinse potato tubers. If they are small, do not peel, cut into plates and put side by side. In the case of large potatoes, they cut it into a cube and spread it between the brisket.

4. Again, sprinkle all the contents with spices. Dilute mayonnaise with water in equal proportions, squeeze garlic into this sauce. Pour over the breasts and the entire contents of the pan.

5. Before cooking duck breast according to this recipe, preheat the oven to 180 degrees. To make it soft and juicy, cover the baking sheet with a sheet of foil, send to bake for 50-60 minutes. After this time, remove the foil, 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 will give a step-by-step instruction on how to cook the most delicious duck breasts. According to tradition, they are first fried, then baked in the oven. Juicy pieces of meat just melt in your mouth.

1. Rinse the brisket, dry it, start making the marinade. To this end, combine lemon juice, soy sauce, oil, honey. Squeeze the garlic in here. Don't salt.

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

3. After the allotted time, take a dry non-stick frying pan. Lightly oil it, place the brisket skin side down. Cover with a lid to create a light press. Roast 8 minutes.

4. Then preheat the oven to 180 degrees. Lubricate the baking sheet, move the breasts on it in the same position. Bake 30 minutes. Determine the readiness by puncturing, a translucent liquid should come out of the meat.

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

No. 3. Fried breast with cranberries and apples

• cranberries (or other berries) - 0.1 kg.
• apples "Simirenko" - 2 pcs.
• breast - 500-600 gr.
• spices - to your taste

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

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

3. After the allotted time, take a non-stick pan, place the meat on it with the flesh down. Cover with lid and cook for about 5 minutes.

4. Turn over, 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 lingonberries in another pan. Serve the bird basting with this mixture.

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

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

Duck breasts fried in a pan or baked in the oven are definitely a delicious dish. But you have not yet tried the bird with sauce in a slow cooker.

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

2. For the specified time, you need to make the sauce. Combine mustard with honey, cognac, ginger. Make a few oblong cuts in the meat, rub the breasts with this marinade and wrap in a bag. Set aside 2 hours.

3. Prepare the multicooker for work. Grease the bottom of the bowl with oil, lay the breasts with the pulp down. Set the "Frying" function for 4 minutes.

4. After a while, pour the rest of the liquid marinade into the multi-bowl and add a little water. Turn on the "Extinguishing" mode, set the time - 40 minutes.

5. After the timer signal, soak the breasts inside for 10-20 minutes. During the tasting, pour the rest of the 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 cooking duck breast, make sure you have the right ingredients to keep it soft and juicy.

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

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

3. Simmer the meat with the lid closed over a lazy fire for about 8 minutes. After that, cut the duck into slices and put on a dish. Drizzle meat with orange sauce 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 is easy to understand how to cook a delicious duck breast in a pan. A 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. In parallel, fry finely chopped garlic and onion in the oil where the breast was cooked. Pour in the broth, stir in the flour and pasta. Simmer on a lazy fire for 4 minutes. Mix everything thoroughly.

3. Since it is not difficult to cook duck breast in this way, try to make it soft and juicy. In the prepared sauce, add curry, salt and, if desired, a pinch of ground ginger. Wait another third of an hour.

4. In the meantime, start cooking the steamed rice. Salt the water to taste. Remove the breasts on a baking sheet from the oven and fill them with the prepared sauce.

5. Return the dish to the oven. Cook another 10-12 minutes. Next, arrange the side dish on serving plates. Top with meat with sauce.

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 currant - 330 gr.
• ginger root - 10 gr.

The unique marinade for duck breast makes the dish expressive with a delicate taste and aroma. Great choice for a celebration.

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

2. Enter ground spices and grated ginger root into the liquid mass. Wait for the caramelization of the ingredients. Gradually start introducing currants. Bring the smooth sauce to a boil.

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

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

Poultry meat is always a very tasty and tender dish, but duck differs in that it makes quite fatty, although very tasty dinners. True, if it is a little wrong to cook, then everything is very easy to spoil. But there is nothing difficult in cooking fillets, especially if you first read a couple of basic rules and recipes.

I have found for you a couple of my favorite options that are easy and quick to prepare so that you read them and cook duck with the same pleasure as I do.

Duck in the oven with garnish

Cookware and appliances: plank, baking dish, knife, frying pan, oven.

Ingredients

Cooking process

1. Rinse the duck and cut the skin on it in two directions.
2. Put the meat skin side down in a hot pan, and when it starts to sizzle, reduce the heat a little.
   
   
3. Add spices. Fry for 3-4 minutes so that fat appears in the pan.
   
   
4. Turn the pieces over and fry on the other side.
   
   
5. Peel and cut into large pieces 8-9 potatoes.
   
   
6. Mix 2 tablespoons of honey and 2 teaspoons of balsamic vinegar in a bowl.
   
   
7. Lay the meat skin side up and pour in the fat. Peel and simply crush 3 cloves of garlic with a knife. Put to meat.
   
   
8. Move the potatoes to the same place and pour everything with a dressing with honey.
   
   
9. Sprinkle with pepper and thyme to taste.
   
   
10. Cook at 200°C in the oven for 30-35 minutes.
    
    

Video: recipe for duck fillet in the oven

To properly, tasty and quickly cook duck fillet in the oven, like the recipe from the photo above, watch the video. In it, the man explains everything in detail so that the audience can understand.

Duck without skin in a pan

Cooking time: 15 minutes.
Servings: 4.
Cookware and appliances: cutting board, plate, knife, fork, pan.

Ingredients

Cooking process

1. Remove the skin from the fillet, if any, and salt it on both sides.
   
   
2. Pour a tablespoon of oil into the pan and, when it warms up, put the fillet.
   
   
3. Fry on each side for 2 minutes, and then another 3.
   
   
4. Transfer the fillet to a plate and scrape off any burnt to the pan.
   
   
5. Cut one onion into half rings, and a clove of garlic into slices.
   
   
6. Cut 7-8 cherry tomatoes in half.
   
   
7. Pour another tablespoon of oil into the pan and lightly fry the onion in it.
   
   
8. After 2-3 minutes, pour the garlic, tomatoes.
   
   
9. Add about a teaspoon of thyme and some salt. Cook for a couple more minutes.
   
   
10. Pour a tablespoon of vinegar into the pan and stir.
    
    
11. Add parsley, removing large branches from it.
    
    
12. Put the fillet and Parmesan, cut into large pieces.
    
    
13. Stir and cook for another 2-3 minutes.
    
    

Video recipe for cooking skinless duck breast fillet in a pan

Although the recipes for preparing this duck fillet dish with a photo are quite simple, it’s still better to watch the video and make sure that you understand everything correctly and cook everything correctly.

What to serve with

Duck fillet is great with any side dish, but depending on whether you cook it with skin or not, choose dishes for it. If you cook a fatter version with skin, then it is better to serve baked vegetables, boiled rice or other porridge. Skinless fillets can also be served with more fatty dishes, such as fried potatoes, deep-fried vegetables, or pasta with gravy. Although you can always get by with fresh vegetables or a salad.

• When cutting the skin on a duck, try not to cut the meat. Use a sharp knife for this.
• Instead of parsley, you can use cilantro and some basil for a spicier flavor.
• Fry the fillets in a very hot pan, and then reduce the heat a little to get a golden crust and juicy meat inside.

Other options

To cook a duck, chefs have come up with a lot of options that are available to ordinary housewives. For example, you can do it, and it will turn out no worse than in a restaurant. Or bake to get juicy, tender and sweet meat.

A similar, but more interesting option would be, which is not a shame to put on the festive table. And if you just want a delicious dinner, then you can cook and not spend a lot of time on it. At the same time, you can make it convenient not only to cook, but also to eat for all family members. So choose and try, because there are so many delicious things in the world.

How do you like our recipes? Which one did you choose? What would you add and what would you take away? Write about all your ideas in the comments, and rate our recipes.

Duck fillet in the oven is extremely easy to cook. To do this, you only need the mentioned duck fillet, an orange and a little cheese. Therefore, if you do not like to bother with long-playing meat recipes, this dish is for you.

A convenient simple recipe, suitable for lunch and dinner, and in addition - a bowl of vegetable salad (I am maniacally slicing cabbage, in all conceivable and inconceivable combinations). Lately I have not bothered impudently with side dishes (the garden-garden is calling and beckoning, what kind of side dishes are there), so the piggy bank of recipes for laconic meat dishes and salads has significantly replenished.

I will try to post recipes more often, but how hard it is, damn it, in the hot summer season! Oh, and I also hoped to cook absolutely fucking hot beetroot, it is closer to the winter version, so what! It was divine! (I will also write, and if I don’t write, kick me in the comments and I will write).

Well, duck fillet in the oven, then.

To create a duck fillet in the oven, you will need: mail:

• 1 kg duck fillet
• 1 orange
• 70-100g cheese (any plain cheese)
• A pinch of ground black pepper

Duck fillet in the oven, cooking recipe:

We cut the duck fillet across into slices about 1 cm thick, put the pieces in a baking dish close to each other.

Cut an orange into small cubes, three cheese on a coarse grater.

Salt and pepper the meat in the form, then sprinkle with orange cubes and sprinkle cheese on top.

We put the duck fillet in an oven preheated to 200 degrees and bake for 20-30 minutes (the baking time depends heavily on the nature of your oven, so start sniffing early - the duck, like chicken, is baked quite quickly; to be sure, poke with a knife - the finished meat is very soft , without the characteristic elastic raw crunch).

The duck fillet is ready in the oven - during this time I only have time to cut the salad, find pencils for coloring the McQueens and other evil spirits, unload the bag of groceries brought by my husband, admire the painted McQueens by my son, take note of the combat missions for the evening listed by my husband from the threshold, remove the obsolete colored pencils from the sofa before space swallowed them into a Bermuda abyss of toys that disappeared into the air. And that's it! Something like that.

Don't delay being happy.

Some novice cooks are afraid to cook this delicacy, thinking that it holds many secrets. But it's not. Using simple tips, you will soon be able to cook delicious breasts.

How to cook duck fillet, keeping it juicy?

The loin part means a 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 up a cast iron skillet. Put the breast skin down and, depending on the abundance 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

Ingredients:

• 1 kg of duck tenderloin;
• 1 head of onion;
• 1 st. l. seasonings to taste;
• 2 tbsp soy sauce;
• 2 tbsp mustard;
• 3 tbsp sunflower oil;
• salt and pepper to taste.

Cooking method:

1. First rinse the meat, then cut it into small pieces.
2. Mix soy sauce with seasoning and mustard. Put the meat in the prepared marinade for 1 hour.
3. At this time, fry the onion in oil until golden brown.
4. Add tenderloin pieces to the slow cooker, mix with onions, turn on the frying program.
5. Close the lid and simmer for 1 hour.

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

Bird with mustard and turnip

Ingredients:

Cooking method:

1. First, peel the turnip and cut into cubes, dip it in boiling water for 10 minutes.
2. Then melt the sugar and cream in a small saucepan.
3. Cover and simmer over low heat for 15 minutes.
4. At this time, remove the oily skin from the tenderloin and cut the meat into thin strips. Fry them in a pan for 4 minutes per side.
5. Pour sauce over cooked meat.

Duck fillet with honey

Ingredients:

For the marinade, take:

• 50 g honey;
• salt and pepper to taste.

For garnish:

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

For julienne:

Cooking method:

1. First, cut the skin on the duck, without removing it, into squares.
2. Put honey in a small container, sprinkle with pepper and place the meat there skin side down.
3. Keep it all in the refrigerator for 2 hours.
4. After that, take it out and fry for 3 minutes over low heat in a frying pan with the skin down, then the honey will turn out to be the color of caramel.
5. Then turn the duck over and fry for another 2 minutes.
6. After all this, bake the dish in the oven for 8 minutes until a crispy crust forms.
7. To prepare a side dish, wrap the carrots with celery, fasten with threads and cook in the broth for about 1.5 hours.
8. Then cool and cut into small pieces.
9. Boil the spaghetti, put it in a mold and put it in the refrigerator.
10. Cut the remaining pasta into portions.
11. For the julienne, roast the bones of the duck in a well-heated oven.
12. Throw carrots, leeks, garlic and onions into a saucepan, cover with water.
13. Place the fried pieces there and cook for 2 hours.
14. Heat the honey to a caramel color, add wine vinegar and combine with the broth.

Recipe for duck fillet "a la mura"

Ingredients:

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

For sauce:

Cooking method:

1. Cooking process: First, heat a frying pan over high heat.
2. Then cut the skin of the bird crosswise. When the skillet is hot, place the meat skin side down and fry until crispy, then flip over and fry the other side as well.
3. Place the meat on a dish, sprinkle it with brandy, leave to marinate for 10 minutes.
4. During this time, turn the meat 1 time and press it with your palm so that the drink is better absorbed and makes the meat soft.
5. Then, using a well-sharpened knife, cut the meat into thin pieces and arrange them carefully on a tray.
6. Salt and pepper everything, set aside.
7. Pour the juice into the container where the duck was marinated.
8. Add a glass of wine, a bouillon cube, juniper, garlic, spices and herbs, as well as a teaspoon of salt and peppercorns.
9. Simmer over low heat until the sauce has reduced to half its volume.
10. At this time, clean the porcini mushrooms, separate the legs from the caps and cut into thin slices.
11. First, a tablespoon of olive oil is heated in a pan and mushrooms are fried there for 3 minutes. They need to be constantly stirred.
12. When the sauce thickens, add the mushrooms and cook for another 15 minutes.
13. Next, "tie up" the sauce. To do this, mix softened butter with cornmeal, add small pieces of meat with mushrooms and mix until smooth.
14. Before placing the dish in the oven, preheat it to 200 degrees.
15. Now put the meat pieces on a plate, pour them with sauce and serve with boiled potatoes.

Recipes for cooking duck fillet in the oven

Ingredients:

Cooking method:

1. First preheat the oven to 200 degrees.
2. At this time, cut the duck tenderloin from the side of the skin.
3. Then salt it, pepper it and fry it in a pan on 2 sides.
4. Transfer to a heatproof bowl.
5. Add potatoes with apples to the fillet, as well as a crushed clove of garlic, and seasonings on top.
6. Drizzle with honey and sauce.
7. Send to the oven for 40 minutes.

Fillet in the oven in oriental style

Ingredients:

• 2 chicken breasts;
• Sesame oil.

For marinade use:

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

Cooking method:

1. Mix citrus juice with wine and honey, add chopped ginger root and spices.
2. Chop the cilantro and red pepper with garlic, and keep the duck meat with skin in this mixture for about 4 hours.
3. Do not use the entire marinade, leave a little.
4. Now generously grease the form with sesame oil and lay out a pile there.
5. Cover with foil and bake in the oven for about 1.5 hours.
6. Then remove the foil and bake for another 20 minutes, pouring 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 pan, and before sending to the oven, pour a couple of tablespoons of soy sauce there.

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

When it boils, add 2 tablespoons of honey and salt and pepper to taste. Keep on slow heating for about 20 minutes.

Cut the cooked breasts in half. Then add them to the thick sauce and simmer for another 5 minutes. Put the dish on a plate, decorating with orange peel.

Duck fillet with apples - a simple but very tasty recipe

Ingredients:

• 1 kg breast;
• 4 apples;
• 2 prunes;
• salt and pepper to taste.

Cooking method:

1. First, wash and peel the apples, cut out the core with stones and cut into small pieces.
2. Cut the prunes into small pieces too.
3. Rinse the duck fillet and cut into cubes.
4. Cook duck with apples in a roasting sleeve, salt and pepper.
5. Put the duck with apples and prunes in the sleeve and bake at a high temperature of 180 degrees for 2 hours.

Properly cooked duck will turn out very juicy and fragrant. Therefore, following all the recipes, you will strike your home on the spot, and they will certainly ask for more.