If you want to host a restaurant-quality dinner in your own home without spending too much on fancy ingredients, choose duck as your main dish. Properly cooked duck meat is amazingly juicy and tender, and goes well with a wide variety of sauces. We'll talk more about duck fillet recipes below.

Duck fillet with oranges – recipe

Duck fillet dishes are prepared according to simple recipes, but require a minimum of culinary skill and basic knowledge of the technology for preparing this particular meat. So, do not forget that duck, being by its nature a rather fatty bird, is always cooked over low or moderate heat for quite a long time so that the subcutaneous fat has time to almost completely melt out.

Ingredients:

• duck breasts - 4 pcs.;
• oranges - 4 pcs.;
• honey - 35 ml;
• - 15 ml.

Preparation

You can repeat this skinless duck fillet recipe, but we recommend leaving the skin on and only cutting it lightly, without touching the meat, so that the fat renders faster and more evenly. Brown the duck fillet for 5 minutes on each side, then pour in the freshly squeezed juice, and when it boils, add honey and balsamic vinegar. Once the sauce thickens, remove the dish from the heat.

The ideal pairing for duck is apples, poached with a little honey and spices. Light sweetness has always been in perfect harmony with duck meat, and this recipe is another direct proof of this fact.

Ingredients:

• duck fillet - 4 pcs.;
• apples (medium size) - 2 pcs.;
• - 10 ml;
• dried oregano - 1 teaspoon;
• a pinch of cinnamon.

Preparation

Lightly score the skin of the duck fillet, rub it with salt and brown it over low heat, skin side down, for about 12-15 minutes. Chop the apples and add them to the pan with the breasts, first turning the meat over to the other side. Sprinkle everything with a little oregano and cinnamon, add honey, wait until the apples release their juice, and then place the pan in the oven at 190 degrees. For this delicious recipe, the duck fillet should spend about 7-10 minutes in the oven (depending on size).

After slicing the duck meat, pour the remaining sweetish sauce over it, consisting of a mixture of apple juice, honey and duck fat. Serve apples alongside as a side dish.

Parts of a duck carcass are much less commonly used by cooks than chicken. Housewives are worried that with an unfamiliar bird the dish will turn out too dry and too bland. In fact, there are many successful recipes for preparing duck breast. The best of them are described below.

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

1. The breasts are rubbed with salt, pepper and laid out on a baking sheet covered with foil.
2. On top of the bird is sprinkled with thin carrot sticks, onion cubes, crushed garlic, and random pieces of potatoes. Vegetables are also salted and peppered.
3. The baking sheet goes into a very hot oven for 60 minutes.

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

In orange sauce

Ingredients: 2 poultry breasts, 4 large juicy oranges, 190 ml dry white wine, 8 tablespoons of soy sauce, a glass of chicken broth, 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 the oranges with broth and wine is boiled until it boils. Then sugar is added and the mixture is simmered until thickened.
3. Breasts are fried in a frying pan without oil. The fat is drained from the container, soy sauce is added, 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.

With apples and lingonberries

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

1. The skin of the bird is not removed. It is enough to make notches along its surface. The breast is rubbed with herbs and salt.
2. Fry the piece skin side down without oil for 5-6 minutes. Then on the other side for a couple more minutes. It is very important not to overcook the bird.
3. Thin slices of fruit are cooked on both sides in the remaining fat from the breast. When the apples are browned, the berries are poured into them.

The bird is served hot with prepared fruits and berries.

Duck breast salad

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

1. The breast is boiled, dried, 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 leaves. Top with slices of breast, diced hard cheese, cranberries, and chopped nuts.

All that remains is to salt the salad with duck breast and season it with soft cheese. If desired, it can be replaced with mayonnaise, but the taste of the treat will change dramatically.

In soy-honey marinade

This unusual marinade will certainly be remembered by the cook for its bright piquant taste. In the future, you can experiment with it when preparing chicken and even pork. Ingredients: half a kilo of duck breast, 2 tablespoons each of high-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 poultry fillet is washed and lightly dried with a paper or cloth towel.
2. To prepare the marinade for duck breast, you need to mix all the liquid ingredients from the recipe (squeeze the juice from the lemon). Thin garlic slices and, if necessary, salt are added to them. The last ingredient may not be needed, since soy sauce is already salty.
3. Small incisions are made on the skin of the bird. At the same time, you must not damage the meat.
4. The breasts are left in the marinade for at least an hour.
5. The prepared meat is removed from the remaining garlic cloves and then fried in a dry frying pan. If desired, the bird can be salted at this stage. The pieces are cooked on one side only for 7-8 minutes - skin side down.
6. Duck fat from the frying pan is poured into the mold. Place the breasts on top (again, skin side down). The treat is baked in the oven for about half an hour.

When, when the meat is pierced, a pale pink liquid comes out of it, the dish is completely ready.

How to cook in a slow cooker?

In the “smart pan” the duck breast turns out special – tender, juicy, very soft. Especially if you choose a recipe with various tasty 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. Wash and dry breasts are rubbed with salt and pepper. Cuts are made along their skin down to the meat.
2. For the marinade, mix ginger (finely chopped), cognac, mustard, honey.
3. The meat is completely immersed in the mixture and left for a couple of hours.
4. The marinated breast pieces are fried skin side down for 3-4 minutes in the baking program.
5. Then the bird is poured with the remaining marinade and cooked under the lid for another 45 minutes.

When serving, duck slices are thinly cut along the grain and poured with sauce from the slow cooker.

With curry sauce

This sauce is prepared simply and quickly. It complements duck and rice perfectly. Ingredients: a clove of garlic, a glass of rice, 630 g of duck breast, 30 g of flour, an onion, 4 g of 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 crusty in olive oil. Next, they are baked in the oven for 12-14 minutes at high temperature.
2. Onions and garlic are sautéed in a frying pan with the remaining fat. Broth is poured into the roast, tomato paste and flour are added. The ingredients simmer for 2-4 minutes. During this time, you need to use a spoon to break up even the smallest lumps of flour. Salt, ginger, and curry are added to the sauce. The mass simmers over low heat for another 20 minutes.
3. Rice is boiled in salted water until tender.
4. The breasts are poured with the mixture from the frying pan and returned to the oven for another 10 minutes.

Rice is placed on portioned plates, and duck with sauce is placed on top of it.

In red currant marinade

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

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

The resulting dish is decorated with sprigs of marjoram.

Cooking duck fillet in the oven is extremely easy. For this you will only need the mentioned duck fillet, an orange and some cheese. Therefore, if you don’t like to bother with long-lasting 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 now maniacally cutting cabbage, in all imaginable and inconceivable combinations). I haven’t bothered with side dishes lately (the vegetable garden is calling and beckoning, no matter what kind of side dishes there are), so my collection of recipes for laconic meat dishes and salads has been significantly expanded.

I’ll try to post recipes more often, but how damn difficult it is during the hot summer season! Oh, and I also cooked some absolutely awesome hot beetroot soup, it’s closer to the winter version, but so what! It was divine! (I’ll write it too, and if I don’t write it, kick me in the comments and I’ll write it).

Well, that means duck fillet in the oven.

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

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

Duck fillet in the oven, recipe:

Cut the duck fillet crosswise into slices about 1cm thick, place the pieces in a baking dish close to each other.

Cut the orange into small cubes and grate the cheese on a coarse grater.

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

Place the duck fillet in an oven preheated to 200 degrees and bake for 20-30 minutes (baking time depends greatly on the nature of your oven, so start sniffing early - duck, like chicken, bakes quite quickly; poke it with a knife to be sure - 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 McQueens painted by my son, take note of the combat missions for the evening listed by my husband from the doorstep, remove the colored pencils that have become irrelevant from the sofa before space absorbs them into the Bermuda abyss of toys that have disappeared unknown into the air. That's all! Something like that.

Don't put off being happy.

Duck fillet is a tasty, easily digestible meat , which, if properly prepared, will be a real culinary masterpiece on the holiday table. How to cook Duck fillet without skin - recipe in a frying pan? What are the secrets to the juiciness and softness of this dish?

Famous chefs have revealed the secrets of preparing skinless duck fillet (recipe in a frying pan), which will help add softness, flavor and juiciness.

Duck fillet with oranges

All preparation should be carried out in the following sequence:

1. The duck breast is thoroughly washed and wiped dry. disposable towel.
2. Any method of cooking breast requires it. pre-marinating . This will help remove the specific smell of meat and make it more tender.
3. Do not use oil when frying. Meat has enough of its own fat.
4. The skin from the breast should be removed only before serving. This can be done using small lattice-shaped cuts. This will allow you to easily pull it off the surface of the meat.
5. The breast is fried only on the skin side, and the reverse side is steamed.

The best recipes for cooking skinless duck fillet in a frying pan

1. Fillet with oranges.

To prepare this dish you will need:

• fillet – 1 pc.;
• orange – 1 pc.;
• honey – 10 ml;
• balsamic vinegar – 5 ml.

Washed and dried the breast is marinated for 30 minutes. Then her fry over low heat on the skin side about 5 minutes. To ensure that the subcutaneous fat comes out as much as possible and the meat becomes soft and juicy, you can make small punctures in the skin.

Then the fillet is turned over to the other side and pour freshly squeezed orange juice into the pan . Vinegar and honey are added to it. The dish should simmer until the sauce of orange, vinegar and honey thickens.

Duck breast with vegetables

1. Duck fillet with vegetables.

This dish includes:

• potatoes – 4 pcs.;
• zucchini – 1 pc.;
• bell pepper, carrots – 1 pc.;
• duck fillet – 2 pcs.;
• onion – 1 pc.;
• cream – 100 g;
• flour – 1 tbsp. spoon;
• salt to taste.

Prepared duck fillet carefully washed and dried . You can add flavor and softness to the meat by pre-marinated his. Once the meat is ready for frying, it fried in the pan on the skin side for 5 minutes. During this time, a beautiful, golden brown crust should form on the skin.

Parallel in a frying pan vegetables are being prepared . All of them are cut into cubes, and the onion into rings. Potatoes need to be peeled and boiled until half cooked.

All chopped vegetables are simmered in vegetable oil . Once they are ready, place them in the middle of the pan. lay down duck fillet and chopped potatoes, everything is filled with cream mixed with flour. According to this recipe, skinless duck fillet is cooked in a frying pan for 20 minutes.

1. Fillet with turnips and cream.

To prepare this dish you will need:

• 2 breasts;
• 3 turnips;
• a little sugar;
• 2 tbsp. spoons of cream.

Turnips are peeled and crumbled small cubes. After this, it is boiled for 10 minutes. At the same time in a saucepan cream and sugar are boiled . They should simmer over low heat for 15 minutes.

You need to remove the skin from the duck breast and cut it into slices, which are simmered on fire for 4 minutes. Cooked the meat is poured with sauce and simmered another 4 minutes.

Marinades for duck breast - the basis of taste and softness

When choosing to cook skinless duck fillet (recipe in a frying pan), do not forget about the correct marinade

When choosing to cook skinless duck fillet (recipe in a frying pan), do not forget about the correct marinade. The softness, taste and aroma during further preparation will depend on its quality and set of components.

Natalia Lobanova

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

How to cook duck fillet while maintaining its juiciness?

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

Ingredients:

• 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.

Cooking method:

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

Ingredients:

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

Cooking method:

1. First, peel and cut the turnips into cubes and place them in boiling water for 10 minutes.
2. Then melt the sugar and cream in a small saucepan.
3. Cover with a lid and simmer over low heat for 15 minutes.
4. 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.
5. Pour the sauce over the finished meat.

Duck fillet with honey

Ingredients:

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.

Cooking method:

1. First, cut the skin of the duck into squares without removing it.
2. Place honey in a small container, sprinkle with pepper and place the meat in it, skin side down.
3. Keep this all in the refrigerator for 2 hours.
4. Then remove and fry for 3 minutes over low heat in a frying pan, skin side 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 crispy.
7. To prepare the side dish, wrap the carrots in celery, secure with threads and simmer in 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 julienne, fry the duck parts with bones in a well-heated oven.
12. Place carrots, leeks, garlic and onions in a saucepan and 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 mure”

Ingredients:

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

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 method:

1. Cooking process: First heat the frying pan over high heat.
2. 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.
3. Place the meat on a dish, sprinkle it with brandy, and leave to marinate for 10 minutes.
4. 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.
5. Then, using a well-sharpened knife, cut the meat into thin pieces and carefully place them on a tray.
6. Season everything with salt and pepper and 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. Cook the sauce over low heat until it has reduced to half its volume.
10. At this time, peel the porcini mushrooms, separate the stems from the caps and cut into thin slices.
11. 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.
12. When the sauce thickens, add the mushrooms and cook for another 15 minutes.
13. Next, “tie” the sauce. To do this, mix softened butter with corn flour, 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 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

Ingredients:

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

Cooking method:

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

Oriental-style oven-baked fillet

Ingredients:

• 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.

Cooking method:

1. Mix citrus juice with wine and honey, add chopped ginger root and spices.
2. Also 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 all the marinade, leave a little.
4. Now generously grease the mold with sesame oil and place the pile there.
5. Cover the pan with foil and bake in the oven for about 1.5 hours.
6. Then remove the foil and bake for another 20 minutes, basting the breast with marinade a couple of times during 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.