Parts of duck carcasses are much less commonly used by cooks than chicken. Mistresses worry that with an unfamiliar bird, the dish will turn out to be too dry and too fresh. In fact, there are many good recipes for making duck breast. The best ones are described below.

Oven baked duck breast

Ingredients: 4 breasts, 10-12 potatoes, onions, garlic to taste, carrots, 2 large tablespoons of mayonnaise, salt, a mixture of ground colored peppers.

  1. Breasts are rubbed with salt, pepper and spread on a baking sheet covered with foil.
  2. From above the bird is sprinkled with thin sticks of carrot, cubes of onion, crushed garlic, arbitrary pieces of potato. Vegetables also salt and pepper.
  3. The pan goes into a very hot oven for 60 minutes.

Duck breast in the oven is sprinkled with mayonnaise, diluted in warm water. Next, the dish is prepared for another 15-20 minutes.

In orange sauce

Ingredients: 2 breasts of poultry, 4 large juicy oranges, 190 ml of dry white wine, 8 tablespoons of soy sauce, a glass of chicken stock, salt, black pepper, 3 teaspoons of sugar. How to cook duck breast with orange sauce is described below.

  1. The breasts are rubbed with salt, sprinkled with pepper and left to marinate for half an hour.
  2. The juice of all oranges with broth and wine is boiled to a boil. Then sugar is added, the mixture simmers until thickened.
  3. Breasts are fried in a skillet without oil. Fat is drained from the container, soy sauce is added there, and the components are stewed for another 7-8 minutes under the lid.

The finished bird is cut into slices, poured with orange sauce and served on the table.

With apples and lingonberries

Ingredients: duck breast, sweet and sour apple, 2-3 tablespoons of lingonberry, salt, aromatic herbs.

  1. The skin is not removed from the bird. It is enough to make notches along its surface. The breast is rubbed with herbs and salt.
  2. A piece is fried skin down without oil for 5-6 minutes. Then, on the other hand, a couple more minutes. It is very important not to overcook the bird.
  3. In the fat remaining from the breast, thin slices of fruit are prepared on both sides. When the apples are browned, berries spill out to them.

Served poultry with prepared fruits and berries in a hot form.

Duck breast salad

Ingredients: 420 g of duck breast, a handful of walnut kernels, 220 g of processed soft cheese, a clove of garlic, spices to taste, 2 pinches of dried cranberries, 70 g of hard cheese, 170 g of fresh salad.

  1. The breast is boiled, dried, and rubbed with garlic and spices passed through a press. The product should stand for half an hour, after which it can be cut into thin strips.
  2. The dish is covered with lettuce. Topped with slices of breast, diced hard cheese, cranberries, chopped nuts.

It remains to salt the duck breast salad and season it with soft cheese. If desired, it can be replaced with mayonnaise, but the taste of the treats from this will radically change.

In soy-honey marinade

This unusual marinade will certainly be remembered by the chef for its bright piquant taste. In the future, you can experiment with it when cooking chicken and even pork. Ingredients: half a kilogram of duck breast, 2 tablespoons of quality olive oil and soy sauce without additives, a large spoon of liquid natural honey, half a lemon, 3-4 garlic cloves, salt.

  1. The bird fillet is washed and lightly dried with a paper or cloth towel.
  2. To prepare the duck breast marinade, you need to mix all the liquid components from the recipe (juice is squeezed from lemon). Thin garlic slices and, if necessary, salt are added to them. The last ingredients may not be needed, as soy sauce is already salty.
  3. Small cuts are made on the skin of the bird. In this case, you must not damage the meat.
  4. Breasts are left in the marinade for at least an hour.
  5. Prepared meat gets rid of the remaining garlic plates on it, and then fried in a dry skillet. Optionally, at this stage, the bird can be salted. Pieces are prepared on only one side for 7-8 minutes - skin down.
  6. Duck fat is poured into the pan from the pan. Breasts are laid out on top (again, skin down). In the oven, refreshments are baked for about half an hour.

When a pale pink liquid is released from it when the meat is punctured, the dish is completely ready.

How to cook in a slow cooker?

In the “smart pan” the duck breast turns out to be special - tender, juicy, very soft. Especially if you choose a recipe with a variety of delicious additives. Ingredients: 3 poultry breasts, a tablespoon of mustard, 1.5 tablespoons of grated fresh ginger, 2 tablespoons of light liquid honey, 40-50 ml of unflavored cognac, salt, a mixture of peppers.

  1. Washed and dried breasts are rubbed with salt and pepper. On their skin, cuts are made to the meat.
  2. For marinade, ginger (chopped with a fine grater), cognac, mustard, honey are mixed.
  3. The meat is completely immersed in the mixture and left for a couple of hours.
  4. Pickled pieces of breast in a baking program are fried skin down for 3-4 minutes.
  5. Then the bird is poured with the remaining marinade and cooked under the lid for another 45 minutes.

When serving, the slices of duck are thinly cut along the fibers and sprinkled with a multicooker sauce.

With curry sauce

This sauce is prepared simply and quickly. It perfectly complements the duck with rice. Ingredients: a clove of garlic, a glass of rice, 630 g duck breast, 30 g flour, onion, 4 g curry, 2 large spoons of tomato paste, a glass of any broth, a pinch of ground ginger, salt.

  1. Prepared breasts are first fried on both sides until crusted in olive oil. Then they are baked in the oven for 12-14 minutes at high temperature.
  2. Onions and garlic are passaged in a pan with the remaining fat. The broth is poured into the roasting, tomato paste and flour are added. The ingredients languish for 2-4 minutes. During this time, you need to break even the smallest lumps of flour with a spoon. Salt, ginger, curry are added to the sauce. The mass is simmering for another 20 minutes.
  3. Rice is boiled in salt water until cooked.
  4. Breasts are poured with a mixture from the pan and returned to the oven for another 10 minutes.

Rice is laid out on portioned plates, and on top of it is a duck with sauce.

In red currant marinade

This is a truly festive solemn version of the food. It will definitely allow pleasantly surprising guests. Ingredients: 4 large duck breasts, half a pack of fatty butter, 3 buds of cloves, 150 g of liquid honey, 4 sprigs of marjoram, 320 g of fresh or frozen red currants, small ginger root, salt, a mixture of peppers.

  1. First, pre-washed and dried meat is cut in the skin, after which they are fried in olive oil on both sides.
  2. Honey is melted in a small stewpan. Butter is added to it. When the mass becomes liquid, salt, pepper, peeled and grated ginger, chopped cloves are sent to it.
  3. As soon as the mixture begins to caramelize, you can gradually introduce berries into it. Preparing the sauce until smooth.
  4. Next, the mass is poured into a pan with pieces of duck. You need to thoroughly warm the contents so that the breast is saturated with aromas of sauce.

The resulting dish is decorated with sprigs of marjoram.

 

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