Duck fillet with apples in the oven. Duck breast with apples and potatoes

Recently, only chicken has been found on tables. Few people cook other types of poultry. However, duck can be used to prepare delicious dishes that will remain in the memory of your guests for a long time.

You should also remember that duck breast is a low-calorie product. Of course, it is somewhat fattier than chicken. But we can say with confidence that fans of low-calorie foods will appreciate such variety.

You should also pay attention to the fact that duck breast contains a large amount of nutrients, microelements and vitamins (mainly group B).

Cooking features

The first question if you are planning to make a dish with duck meat is the choice of fillet. To avoid any problems during the cooking process, follow some tips:

When choosing meat in the store, pay attention to chilled fillets. It is better not to take frozen ones, since after cooling the duck will lose some of its beneficial properties;
Pay attention to the color: it should be dark. It is characterized by a rather gray-burgundy color. If the fillet is light or brown, either it is not a duck, or it has already spoiled;
If you buy duck from the store, pay attention to whether the package is marked Marget. If there is, this means that the bird was fattened specifically to create foie gras. That is, the fillet will be fatty.
If you want to prepare a lower-calorie dish, you can buy already prepared breasts without skin and fat on the market.

Many people do not want to cook this product because the breast is quite tough. However, if you pre-marinate it, the meat will not only be tender, but also all the specific smell that the meat of this bird has will go away.

If you just want to fry the fillet, you can do this without adding oil. After all, the breast has enough fat, which is enough for this process. Also, do not remove the skin before frying. It also has a layer of fat, which will make the meat more tender. If the skin is not acceptable, remove it after the fillet is cooked through.

Sometimes it happens that the fillet shrinks a little when frying. To avoid this, just take one tricky step: use a sharp knife to carefully make lattice-shaped cuts on the fillet.

Duck breast in the oven with apples

Duck with apples is an incredibly festive dish. The aroma lifts your spirits and you look forward to gifts and another miracle.

First, wash the fillet thoroughly. Dry with napkins or paper towels. After this, we proceed to make cuts on the meat, sprinkle it with salt.

We cut apples into slices. Place them on a baking sheet, then place the meat on top. The last step is to pour some soy sauce over the fillets and apples. Next, close the oven and set the temperature to 180 degrees. After 45-50 minutes, an incredibly tender breast with a wonderful aroma will be ready.

In sweet and sour orange sauce in a frying pan

You will need the following products:

Duck breast – 1 pc.;
Orange – 3-4 pcs.;
Soy sauce – 3-4 tablespoons;
White wine – 1 glass;
Broth (chicken) – half a glass;
Honey - a couple of tablespoons;
Spices and salt to taste.

To prepare, wash the meat, then make cuts, pour soy sauce on it and place it in a frying pan.

While the fillet is frying a little, you need to make orange juice. Remove the zest from the fruit and squeeze out the liquid.

Prepare the sauce: pour the resulting juice into a small saucepan, add broth and white wine. Turn on low heat and bring the liquid to a boil. The next step is to add salt, spices and honey to the sauce. All this time the sauce is not removed from the heat. Gradually it should become thicker.

Then you can put fried meat in it and simmer in it for about 5-7 minutes. It is recommended to first cut the meat into small pieces.

After the allotted time, take out the meat and place it on a dish. The remaining fruit zest is suitable for decoration.

Recipe for tender skinless duck breast in foil

For those who want a low-fat dish, you can cook duck without skin. In the markets you can buy prepared breasts from which the skin has been removed. To prepare this fillet in foil you need:

Breasts – 2 pcs;
Salt;
Pepper;
Rosemary;
Vegetable oil - for lubrication;
Soy sauce – just a little bit (a teaspoon is enough).

Cooking breasts in foil is absolutely easy. To do this, wash the meat and dry it. Then salt, pepper, add rosemary. Set aside the meat and start preparing the oven.

Take foil and grease it with vegetable oil. Then you can put the duck in it and sprinkle with soy sauce. In general, all preparations are completed. All that remains is to bake it and enjoy the result.

It is recommended to bake at a temperature of 180 degrees Celsius for about 45-55 minutes. To check if the duck is ready, simply pierce the fillet with a small knife. If clear juice appears, then the meat is ready, and if there is blood, cook for at least another 5-7 minutes. The main thing is not to overcook the dish in the oven, otherwise it will be a little dry.

Duck breast in pineapple sauce, watch the video master class:

Cook duck meat quickly and tasty in a slow cooker

Recently, multicookers have become incredible assistants for housewives in the kitchen. They can prepare almost any dish with minimal intervention from the hostess. Duck cooked in such a unit will be no less healthy and tasty.

The basic ingredients are:

Duck breast – 2 pcs.;
Honey (it is better to choose liquid) – a couple of tablespoons;
Ginger – a small piece of root (3 by 3 cm) or a teaspoon of ground;
Mustard - a tablespoon;
Cognac – 1/5 cup;
Pepper;
Salt.

The first stage is preparing the meat. Wash and dry. Leave the skin, make cuts on it and rub with salt and ground pepper. Next, you can put the breasts aside and start preparing the marinade.

In a small container you need to mix honey, mustard, cognac, add ground ginger. If you use ginger root, you must first chop it. Mix everything well and dip the breasts into the marinade. Now you need to wait until the fillet marinates. Leave them in the refrigerator for at least an hour and a half.

After the allotted time, we take out the marinated breasts and put them in a bowl. Make sure that all fillets are skin side down. Pour the remaining marinade in there and turn on the multicooker to the “Baking” program for half an hour.

You can also try cooking in the “Baking” program. In this case, it will take a little longer - about 45-50 minutes. In both versions, it is necessary to turn the meat occasionally so that it cooks evenly on both sides.

Ducks. The meat of this bird is a little capricious, but with our tips you will definitely turn out delicious!

Peking duck is a simple dish you'll love. Take note.

Are there hunters in the family? Then you will probably need our wild duck in a slow cooker.

Berry sauce for duck

No matter how you cook the breast: in the oven or in a frying pan, the sauce remains an important accent in this dish. Incredibly tasty duck with berry sauce, which requires the following ingredients:

Red wine – 1 glass;
A tablespoon of honey;
Balsamic vinegar - tablespoon;
Star anise – 1 star;
Berries of your choice (you can use either fresh or frozen);
Chicken broth or juices from duck fillet;
A small piece of butter (about 50 g).

Take a saucepan with a thick bottom and pour into it wine, honey, vinegar, broth or juice, which is obtained during the process of frying or baking duck, star anise. Cook until the volume of liquid decreases by 3-4 times. After this, remove the star anise from the liquid and add the berries. Cook for a couple more minutes and stir.

Now you can remove the sauce from the heat. Add butter. Take a whisk or blender and beat the sauce until it becomes homogeneous. Serve with baked or roasted duck breast. If it has cooled down a bit, you can reheat it in a saucepan over low heat. But you need to make sure that it does not boil under any circumstances.

Mary Drummond Duck Breast:

Bon appetit!

As a rule, it is believed that the tenderness of meat greatly depends on the marinade. To some extent, yes. But for duck breast in particular, the cooking process is more important. It needs to be fried properly. It doesn’t matter whether you were going to bake it in the oven or not. It is impossible to get a tasty dish without pre-frying. Therefore, today I decided to divide the post into two parts: 1) tips on how to cook duck breast so that it is soft and juicy; 2) step-by-step recipe with photos.

How to properly cook duck breast

First you need to see if there are any feathers left somewhere. If you find it, scorch it over the fire. Then wash the breast and dry it well with a towel.

Attention! Even if you are going to bake the breast in the oven, you still need to fry it on both sides first. They also say “fry”. This creates a crust on the outside that will not release the juice from the meat.

You need to make cuts on the skin, but so as not to cut through it. Duck skin is thick, thicker than chicken, but nevertheless you must act carefully. The breast is cut either with parallel cuts obliquely, or obliquely, but perpendicular to each other (diamonds). Why is this necessary? Firstly, during frying, excess fat will be rendered, which is located just under the skin. Secondly, if this is not done, then during frying the skin will tighten and look unsightly.

Then you can marinate the breast as indicated in the recipe. Or in the simplest case, grate well with coarse salt and pepper. Leave to sit for at least 20 minutes.

We will fry in a dry, well-heated frying pan with a non-stick coating or cast iron. There will be a lot of splashing, so be prepared for it. The breast is placed skin side down in the pan. It is very convenient to do this with special silicone gloves - a potholder, because it will need to be pressed onto the surface of the frying pan. If you don't have gloves, use a spatula.

Fry on the skin side for 5-7 minutes. Then turn it over and cook on the second side for another 3 minutes. If the piece is thick, then you can also put it on one side for 2 minutes and on the other for 2 minutes.

Then remove from heat. For those who like medium rare (with blood), the meat is ready. For everyone else, there are two options for the development of events - continue cooking in a frying pan, adding 2-3 tablespoons of water, covered, over moderate heat for another 10 minutes; put in a baking dish (or directly in this frying pan, if it allows), put in the oven and hold there at a temperature of 170-180°C for the same 10 minutes.

After cooking, you should never cut the meat immediately. Remove, cover with a lid or foil and let the roast rest for a few minutes. During this time, you can prepare some sauce or side dish. By the way, the fat that melted from the breast in the frying pan is just enough to fry the potatoes.

Duck meat loves sweet and sour and even sweet sauces, fruit and berry. Here again there will be a recipe from Olga Bondas, which will contain fruits and a lot of spices.

Duck breast with apples, pears, honey and spices - step-by-step recipe with photos

Ingredients:

duck breast fillet – 2 pieces;
honey - 2 tbsp;
dry red wine 1 tbsp. (20 ml);
soy sauce – 1.5 tbsp. (25ml);
ginger – 5g;
orange – 1 piece;
rosemary – 1 pinch;
paprika - 0.5 tsp;
ground black pepper - 0.5 tsp;
cinnamon, turmeric - 1 pinch each;
star anise – 1 star;
salt – 1 pinch;
apples - 2 pcs;
pears - 2 pcs;
greens for serving.

How to deliciously cook duck breast

If your meat has fat on the sides, it is best to remove it.
Then turn it over skin side up and make shallow cuts without cutting right through to the meat.
Prepare the marinade. We remove the zest from the orange (only the orange layer, without the white - it is bitter), then squeeze out the juice, pour half the juice into a bowl, put all the zest, add honey, soy sauce, red wine, all the spices, including star anise and ginger. The ginger will need to be peeled and grated on a fine grater.
Place the breasts in the marinade and leave there for 15 minutes.
Heat the pan without adding oil. Remove the breasts from the marinade and place skin side down. We don’t pour out the marinade; we’ll need it later. Fry for five minutes.
Turn over and another five minutes.
If you need rare meat, you can immediately proceed to preparing the sauce. If not, put it in an oven preheated to 170°C for 10 minutes. Do not pour out the fat from the pan.
Meanwhile, peel the apples and pears, cut them and cut out the cores. Cut the fruit into quarters lengthwise.
Fry the fruit in a frying pan in the fat rendered from the breasts. Pour in the marinade and the remaining orange juice. Cook over high heat, stirring frequently, until thickened. Mix carefully to keep the fruit pieces intact.
Remove the meat from the oven and leave to rest for 10 minutes.
Cut into slices diagonally. Place on a platter.
Pour over the fruit sauce, place pieces of apples and pears nearby and serve as a side dish.

Both tasty and beautiful!

They say that duck is not for everyone: it has a peculiar smell, there is a lot of fat, and the meat is tough. Have you never eaten it, but really want to try it? Cook the duck breasts in the oven. If you appreciate the taste of a new dish, it will become a frequent guest on your table. It is not necessary to use the same one in the oven every time; it is prepared in different ways: there is both an everyday option and a festive one. But first, a few secrets. In order for the meat to turn out tasty, you need to choose and prepare it correctly.

How to choose

It’s better to buy not frozen, but
Its color is gray-burgundy, quite dark, but not light or brown.
The packaging must not be damaged.

Cooking secrets

Prolonged heat treatment makes duck meat drier.
Before placing the breast in the oven, it is better to lightly fry it so that the fat renders and saturates it.
If the duck is cooked with the skin on, it needs to be cut to prevent the meat from shrinking.
If cooked without skin, remove it before cooking.
When frying, it is better not to use oil or use it to a minimum.
To make duck meat softer and more tender, it is marinated before baking.
Do not over-expose the breasts in the marinade, otherwise they will turn out dry.
The marinade should not be made too sour, otherwise the meat will become inelastic.
Duck goes perfectly with fruits and berries, from which you can prepare both a marinade and a sauce for the finished dish.

Juicy duck breast in the oven (recipe with photos)

The dish is very easy to prepare - see for yourself!

What to take from products:

600 grams of duck fillet (breast);
two teaspoons of natural honey (liquid, not candied);
10 grams of garlic;
a quarter teaspoon each of salt and ground black pepper;
100 ml soy sauce.

Procedure:

Rinse the breast, first removing any remaining feathers from the skin (if there were any), and dry with a paper or clean cloth towel.
Cut the skin into a lattice pattern without damaging the meat.
Crush, grate or finely chop the garlic. Mix honey with garlic, pepper and salt and rub the resulting mixture onto the duck breast.
Place the meat in a disposable form, pour in soy sauce and leave for an hour (if longer, put it in the refrigerator).
When the time is up, place the pan with the breast in the sauce in a preheated oven for forty minutes.
Remove the cooked meat and allow the sauce and fat to drain, which can later be used to season the side dish.
Cut the meat into pieces, serve with rice (pasta) or as a separate dish, hot or cold.

Duck breast in cognac

To make duck meat soft and juicy, it must first be kept in a marinade, which can be made in different ways. We offer a delicious recipe. Duck breast in the oven will be cooked on a wire rack, and you will need the following products for this:

one duck breast;
50 grams of cognac;
one head of onion;
a bunch of parsley and cilantro;
two cloves of garlic;
one or two bay leaves;
salt and pepper to taste.

Preparation:

Wash the meat thoroughly and dry with a towel.
Remove the skin and rub with pepper and salt.
Prepare a marinade of cognac, chopped onion, garlic, parsley, cilantro, and bay leaf.
Place the breasts in the marinade, cover with something heavy and keep under pressure for six hours.
When the meat is soaked, place it in the oven on a wire rack, under which place a container of water.
Water the breast with this water from time to time.
In half an hour the dish should be ready.

Up your sleeve

It is very easy to cook duck breast in the oven in the sleeve. The recipe is again simple, and the dish will turn out tasty and juicy thanks to orange and honey, which go perfectly with duck meat.

Products:

two duck breasts;
half a kilogram of potatoes;
half an orange;
a tablespoon of honey;
a tablespoon of vegetable oil;
a teaspoon of salt;
a third of a teaspoon of pepper mixture.

Preparation:

Rinse the breasts and dry them with a towel.
Squeeze the orange juice and mix it with honey.
Rub the breasts with salt and pepper, pour over the marinade of honey and orange juice and leave for half an hour.
Peel and cut the potatoes into pieces, add vegetable oil and salt.
Place the breasts with potatoes in a sleeve and place in the oven.
Bake at 220 degrees for an hour.

In foil with cranberry sauce

To get flavorful and tender meat, use the following recipe. Duck breast in the oven is cooked in foil. We take products:

800 grams of duck fillet;
one medium-sized onion;
150 ml water;
60 ml wine vinegar;
ground black pepper, salt to taste.

Preparation:

Wash and dry the breast, rub it with salt and pepper.
Cut the onion into rings and cover the duck fillet with it.
Mix water with wine vinegar, pour over the meat, leave for two hours.
Remove from the marinade onto a napkin to drain off excess liquid.
Fry the breast on both sides, wrap in foil so that the juice does not leak out during baking.
Heat the oven to 180 degrees and place the meat there for half an hour.
Remove from the oven, cool, cut into slices (can be diagonally).

One way to serve it is with a perfect combination of flavor with duck meat. To prepare it you will need:

100 grams of sugar;
150 grams of cranberries.

Sort the cranberries, rinse under running water, add sugar, crush the berries and put on fire. When the sugar is completely dissolved, remove from heat, cool, pass through a fine strainer and pour over the duck breast pieces.

Garnish

Once you learn how to cook duck breasts, you can think about suitable side dishes. We offer one of the most successful and unusual, the ingredients of which go well with duck meat. This is red cabbage, which needs to be stewed with apples and caraway seeds.

Required Products:

a small forkful of red cabbage;
two apples;
one onion;
half a teaspoon of cumin;
half a glass of red wine;
a tablespoon of vinegar;
pepper, salt (to taste).

Preparation procedure:

Chop the cabbage and fry a little with the juice remaining after cooking the duck breasts: this will give the cabbage a special taste.
Peel, core, and coarsely grate apples.
Thinly slice the onion into half rings.
Add apples and onions to the cabbage and simmer for five minutes, then pour in red wine and simmer all together for about another ten minutes.
After this, put cumin, pepper, salt, a tablespoon of wine vinegar into the cabbage and simmer for another five minutes.
Turn off the heat, cover the container with a lid, and leave for a few minutes to allow the dish to steep.
Serve with sliced breast.

In conclusion

If you're tired of everything and want something new, pay attention to duck breasts. Recipes for cooking in the oven are a good choice for a holiday dish: it looks elegant and solemn, and if you show your imagination and are not afraid to experiment, you can quite easily make it a signature dish.

It is not often that you can find duck on the shelves of our stores. And when I finally found duck in the window, I immediately decided to take it and try it. Although the price for it is higher than for chicken and meat, it is worth pampering yourself with an exquisite duck breast with apples and potatoes, and more than once!

What about the ingredients? It is better to take fatter breasts, with a thick layer of fatty skin. It is this that will give juice during cooking and make the dish juicier. But if you are a fan of dietary dishes, a piece of duck with a thinner layer of fat is also suitable. Garnish: potatoes and apples. Potatoes are potatoes, but apples are different. Sweet or sour - as you like. If suddenly you can’t wrap your head around how sweet apples can be served with a meat dish, then take more neutral varieties. You also need spices, of which only salt and pepper, and vegetable oil is only needed to lubricate the fillet. There are a minimum of ingredients, and this is, one might even say, a restaurant dish. Everything ingenious is simple!

Peel and seed the apples and cut them into boats.

Peel and cut the potatoes in the same way as apples.

Wash and dry the duck breasts. We make small diagonal cuts on the skin. Salt and pepper the breast on both sides, coat with vegetable oil.

Place the duck in a dry, cold frying pan, place on low heat and cook for 5-7 minutes on each side.

The duck breast will decrease in volume and a beautiful golden crust will form on the surface of the meat. We transfer the finished pieces into the form in which we will bake the dish.

In the same frying pan, fry the potatoes in the remaining duck fat for 10 minutes.

Place fried potatoes and prepared apples into the pan. Cover with foil and place in a hot oven (180 degrees) until cooked (15 minutes).

We check readiness by the softness of the potatoes.

Duck breast with apples and potatoes is ready! Cool the meat slightly and cut into thick slices. Serve with potatoes and apples as a side dish. Bon appetit!

Duck meat takes longer to cook than chicken, but there are ways to speed up and make the process easier. For example, duck breast can be quickly cooked if it is first marinated, fried in a pan, and only then cooked in the oven.

The classic side dish for duck meat is apples, but there are other options, such as spinach with rice or potatoes.

Ingredients

duck breasts 2 pcs.
rosemary 1 sprig
soy sauce 30 ml.
fish sauce 20 ml.
Worcestershire sauce 30 ml.
chilli pepper to taste
ground pepper mixture to taste
apples 1-2 pcs.
water 50 ml
starch 0.5 tbsp. l.
spinach bunch
rice 50-100 g
salt to taste
green onions for garnish
sesame seeds for garnish

How to cook duck breast marinated with apples

Take a medium-sized duck or goose breast and trim off any excess fat.

Make shallow slits in the skin with a knife (they should not reach the meat). Fat will escape through these holes during frying, making the crust thinner.

Place the breasts in a deep bowl and cover them with Worcestershire, soy and fish sauce. Add a sprig of rosemary and ground hot pepper, massage the meat so that it is more actively saturated with the sauce. Let the breasts sit in the marinade for about 15 minutes.

Now place the breasts skin side down on a hot frying pan without oil. Fry for 5-7 minutes over low heat.

At this time, wash the apples, remove the core and cut into large slices.

Turn the duck pieces over, add the apples, and continue cooking for another five minutes.

Preheat the oven to 180 degrees. Wrap the breasts with apples in foil and place in a hot oven for 7-10 minutes. Then hold for another five minutes in the switched off oven.

The meat juice remaining in the pan can be used for sauce. Add a little water or wine to it, let the liquid boil, add salt to taste and boil for 3-5 minutes. Then add starch diluted with a small amount of cold water to the sauce. When the sauce thickens slightly, you can turn off the heat.

The meat that has been “rested” in foil will become soft.

Cut the breasts into portions.

Place the pieces of meat on a plate, add apples and spinach with rice.
For the rice-spinach side dish, boil the rice. Rinse the spinach thoroughly and cook it in a frying pan with butter and a clove of garlic for three to five minutes. Add rice to spinach, add salt and stir.
You can sprinkle the top of the dish with sesame seeds. Breasts will be delicious both hot and cold.

Duck fillet with apples in the oven. Duck breast with apples and potatoes

Cooking features

In sweet and sour orange sauce in a frying pan

Recipe for tender skinless duck breast in foil

Cook duck meat quickly and tasty in a slow cooker

Berry sauce for duck

How to properly cook duck breast

Duck breast with apples, pears, honey and spices - step-by-step recipe with photos

Ingredients:

How to deliciously cook duck breast

How to choose

Cooking secrets

Most popular recipe

Juicy duck breast in the oven (recipe with photos)

Duck breast in cognac

Up your sleeve

In foil with cranberry sauce

Garnish

In conclusion

Ingredients

How to cook duck breast marinated with apples