To replace a slightly more familiar chicken and turkey pulp can come duck breast. To call this part of the duck carcass is as low-calorie as the analogs of its feathered relatives can not, the reason for this is a rather thick layer of subcutaneous fat, which, in addition, if improperly prepared, can completely ruin the taste of meat. That is why we have collected several detailed recipes, thanks to which you will be able to fully enjoy the taste of duck meat.
Fried duck breast with chicory - recipe
One of the classic combinations is the combination of a duck breast with intense spices of taste and aroma: anise, cinnamon and nutmeg are just the list of the last, and therefore perfectly complement the duck even in the simplest recipes.
Ingredients:
- duck breast (with skin) - 2 pcs .;
- cinnamon stick;
- an asterisk;
- Ground nutmeg - 2 g;
- chicory - 3 heads;
- butter - 40 g;
- fresh sage (leaves) - handful.
Preparation
After rinsing the duck breast, dry it with paper towels, then further removal of all excess moisture will contribute to the formation of a uniformly browned crust. Generously salt and pepper meat, and then rub it with ground muscat. In a bowl to the breast, put the cinnamon and anise directly and leave the duck spicy aroma for the whole night.
The next day you can start cooking. Spread the frying pan and put the meat down on her. After 2-3 minutes, when the peel is browned, and the surplus of fat is drowned, turn the breast meat down and fry for another 4-5 minutes, note that the fried duck breast should remain pink inside. Roast the duck on a warm plate and cover with foil. In the same frying pan, melt the butter and put out the sage with chicory on it - they will become a side dish to the breast.
Salad with duck breast - recipe
Easy to prepare marinade for duck breast will fully experience the Asian mood of this dish.
Ingredients:
For salad:
- duck breast - 240 g;
- honey - 5 g;
- soy sauce - 15 ml;
- a handful of wheat germ;
- Peking cabbage - head;
- green onions - 2-3 feathers;
- Chile;
- mint, coriander - 3-4 sprigs;
- rice noodles - 100 g.
For refueling:
- lime juice - 60 ml;
- fish sauce - 30 ml;
- sugar - 5 g;
- Chile.
Preparation
Before preparing the duck breast, gently cut the skin and the fat crosswise to speed up the cooking and fat-heating. Put the meat on a preheated frying pan and fry for 6-8 minutes on each side. In the meantime, cut cabbage and greens, boil the noodles and rinse it with iced water. The basis for salad dress mix of lime juice, fish sauce, sugar and chopped chili. Ready meat give a rest on a warm plate for 3-4 minutes, then cut the breast across the fibers and lay over the salad.
Duck breast with oranges in the oven - recipe
Ingredients:
- duck breast - 480 g;
- oranges (sweet, large) - 2 pcs .;
- wine vinegar - 15 ml;
- honey - 45 g;
- cinnamon stick;
- anis - 2 stars;
- peppercorns - 3 pcs.
Preparation
Having cut the skin crosswise and seasoning the duck, put it on a cold frying pan and put it on medium heat. When the peel is browned, turn the meat over and let it grab a couple of minutes on the other side. Put the duck in a preheated to 190 ° C oven for 4 minutes, and in the meantime grasp the frosting. Degglasize the frying pan on which the bird was grilling orange juice. Then put a peel of citrus, spices and honey. When the glaze thickens, pour it on the duck and leave it under the grill for a couple of minutes. Before serving, duck breast cooked in the oven should rest on a warm plate for at least 3 minutes.