Duck fillet: there are never too many recipes. Different ways to cook duck fillet: recipes for the stove, oven, multicooker

3 servings

50 minutes

166 kcal

5/5 (1)

Poultry is always a very tasty and tender dish, but duck is different in that it makes quite fatty, although very tasty dinners. True, if you cook it a little incorrectly, it’s very easy to ruin everything. But there is nothing difficult in cooking fillet, especially if you first read a couple of basic rules and recipes.

I've found a couple of my favorite options that are easy and quick to prepare, so you can read them and enjoy cooking duck as much as I do.

Duck in the oven with garnish

Kitchen utensils and appliances: cutting board, baking dish, knife, frying pan, oven.

Ingredients

Cooking process

1. Rinse the duck and cut the skin on both sides.

2. Place the meat skin side down in a hot frying pan, and when it starts to sizzle, reduce the heat slightly.

3. Add spices. Fry for 3-4 minutes until fat appears in the pan.

4. Turn the pieces over and fry the other side.

5. Peel and cut 8-9 potatoes into large pieces.

6. Mix 2 tablespoons of honey and 2 teaspoons of balsamic vinegar in a bowl.

7. Place the meat in the pan, skin side up, and pour out the fat. Peel and simply crush 3 cloves of garlic with a knife. Place it on the meat.

8. Move the potatoes there and pour the dressing with honey over everything.

9. Sprinkle with pepper and thyme to taste.

10. Cook at 200°C in the oven for 30-35 minutes.

Video: recipe for cooking duck fillet in the oven

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

How to Cook Duck Breasts Juicy and Tender

There are quite a few secrets in cooking, because the meat should be tender and soft. What should you know when cooking duck meat in the oven?

1. So, firstly, it is necessary to soften the muscle fibers of the breasts. To do this, they are marinated for several hours, but the longer, the better, even overnight. White wine vinegar, dry white wine, soy sauce, mustard, lemon juice, water, a few drops of cognac, vodka, etc. are used as a marinade.
2. The second thing to do is to give the duck fillet some extra aroma and flavor. To do this, the marinade is enriched with all kinds of spices and spices, such as honey, ginger, garlic, nutmeg, etc.
3. Thirdly, to make the breast as nutritious as possible, you should remove the skin before cooking (it contains a lot of cholesterol). This will allow the duck meat to soak in better and make it juicier and softer.
4. The next secret to soft and juicy meat is to quickly fry it in a frying pan just to “seal” the juice in it.
5. And finally, the last secret: after quick frying, the pieces of meat need to be baked in the oven, wrapped in aluminum foil.

And you will learn the rest of the nuances during the preparation of the dish, which is described below with step-by-step photos.

Duck without skin in a frying pan

Cooking time: 15 minutes. Number of servings: 4. Kitchen utensils and equipment: cutting board, plate, knife, fork, frying 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 is hot, add the fillet.

3. Fry for 2 minutes on each side, and then another 3.

4. Transfer the fillets to a plate and scrape off any that have stuck to the pan.

5. Cut one onion into half rings and a clove of garlic into cloves.

6. Cut 7-8 cherry tomatoes in half.

7. Add another spoonful of oil into the pan and lightly fry the onion in it.

8. After 2-3 minutes, add garlic and tomatoes.

9. Add about a teaspoon of thyme and a little salt. Cook for a couple more minutes.

10. Pour a tablespoon of vinegar into the pan and stir.

11. Add parsley, discarding any large branches.
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12. Place the fillet and Parmesan cheese, cut into large pieces.

13. Stir and cook for another 2-3 minutes.

Video recipe for cooking skinless duck breast fillet in a frying pan

Although the recipes for preparing this duck fillet dish with photos are quite simple, it is still better to watch the video and make sure that you understand everything correctly and prepare everything correctly.

In soy-honey marinade

Many people think that duck dishes are dry and tasteless. However, with the right approach, duck breast comes out very tasty and appetizing.

You should prepare:

• 2 fillets;
• 15 g honey;
• ½ lemon;
• a shot of soy sauce;
• the same amount of vegetable oil;
• 1 clove of garlic;
• salt, spices.

In preparation:

1. In a deep bowl, prepare a marinade from sauce, honey, squeezed lemon juice, vegetable oil, salt, spices and garlic pressed through a press.
2. The fillet is washed, dried and cut so that it marinates better.
3. The meat pieces are sent to a bowl with the marinade, where they are pressed down so that the brine completely covers the duck.
4. The meat is marinated overnight in the cold.
5. The prepared product is fried in hot oil for 7 minutes on each side.

Other options

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

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

What do you think of 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 also rate our recipes.

Duck fillet with oranges

Representatives of the stronger sex will appreciate the recipe for such a tasty, juicy and nutritious duck fillet.

To bring the recipe to life you need:

• 600 g breast;
• 2 oranges;
• 250 ml dry red wine;
• 120 ml orange juice;
• ½ head of garlic;
• a piece of butter;
• rosemary and a little honey.

Progress:

1. The brisket is washed and pierced in many places.
2. Spices, salt, pressed garlic, orange zest and juice are mixed in a bowl.
3. The meat is poured with marinade and sent to the refrigerator, from where it is removed after 2 hours.
4. The breast is fried for 5 minutes on each side, after which it is laid out on foil along with orange slices.
5. The dish is baked for half an hour at 200 °C.
6. After frying the fillets, orange pulp, wine, juice and honey are added to the oil.
7. When the liquid has evaporated a little, butter is added to the sauce.
8. Pieces of meat are poured with a sweetish sauce.

Chakhokhbili from duck fillet

Despite the fact that the Georgian dish is prepared, following tradition, from chicken, the use of duck meat makes the dish more satisfying and filling.

To bring the recipe to life you should take:

• 800 g fillet;
• 2 onions;
• 4 tomatoes;
• carrots;
• 200 ml water;
• 2 cloves of garlic;
• salt and herbs.

Sequence of actions:

1. The meat is cut into portions, which are fried until golden brown in a non-stick frying pan.
2. The onion is cut into half rings, the carrots into cubes, and the garlic into cubes.
3. Chopped vegetables are fried in a frying pan where the meat was cooked, and then everything is transferred to a saucepan.
4. The fried ingredients are filled with water, salted, seasoned and simmered for 20 minutes.
5. Then peeled and diced tomatoes are sent into the pan.
6. After half an hour, the Georgian dish with a special Thai touch is ready to eat.

With proper preparation, duck can be used to prepare a lot of very tasty, aromatic and satisfying dishes. The main thing is to choose exclusively young poultry meat and process it correctly.