Duck breast fried in a frying pan. Duck fillet without skin

Duck, both domestic and wild, has juicy, tasty meat and thick, oily skin. The best place for her is her chest. Duck breast is quite rare in stores, but whenever it is on sale, don’t hesitate to take it; it produces simply wonderful dishes. Perhaps the most pleasant thing about duck breasts (fillets) is the combination of the fact that it is a very interesting and tasty meat and only this part of it can be completely separated from the bones and used as a whole without waste. Duck breasts are about 200-300 grams in size, which is simply ideal for preparing portioned dishes from them.

The most delicious thing about a duck is not only the meat, but also the skin, so it would be wise not to remove the skin under any circumstances, as this will greatly affect the taste. The famous dish of Chinese cuisine - “Peking Duck” - after cooking, is cut in a special way so that each piece has skin on it.

The actual recipe for cooking fried duck breasts in a frying pan is quite simple, but before you put the fillet pieces in the frying pan, you need to marinate them. It is best to let the breasts marinate overnight in the refrigerator, although a couple of hours will do.

Duck fillet should be salted generously - about 2 teaspoons of salt per kilogram of fillet and finely chopped garlic should be added; you don’t have to cut the garlic, but squeeze it out using a special press (garlic press). The amount of garlic is 1 medium head per kilogram of duck meat. Afterwards you need to mix thoroughly and leave to salt and soak in the aroma in the refrigerator for several hours.

After the duck has been marinated (salted), it must be fried in a frying pan in refined vegetable oil. You don’t need a lot of oil, not much at all, so that it doesn’t burn from the very beginning, and then a sufficient amount of fat will be rendered out of the duck.

You need to fry covered for about 30 minutes, constantly turning from one side to the other. Particular attention should be paid to the side on which the skin is, it should be fried as much as possible, but be careful not to burn or char. The more cooked the crust, the tastier the duck fillet.

Step-by-step photos of cooking roasted duck fillet:

During one of his visits to my hometown, the head of our state ordered duck breast in a restaurant. In any case, this was reported in the media. I won’t name names; this is a culinary site, not a political one. And since then, cooking duck breast has haunted me. Moreover, in one of the Galileo programs they told how to prepare it. Such a long postponement of the culinary experiment is connected, including with the price of raw materials. In a not-so-expensive supermarket, one breast weighs about 300 grams. costs about 300 rubles. For this money you can buy a kilogram of beef and more than 10 kilograms of potatoes.

Ingredients for frying duck breast:

duck breast

rock salt (first grind)

vegetable oil for frying

To prepare the roasted duck breast:

It's a very long intro, but the brisket is very easy to cook. It's like cooking. It must first be defrosted and preferably kept at room temperature for an hour. First cut the fat with the skin as shown in the photo. If the cuts are deep, that's even better. Salt, pepper, rub salt and pepper into the fat. Turn the breast over and make shallow cuts, also in diamond shapes across the meat, add salt and pepper. This will give a delicious crispy crust. Please note that there is no need to remove the skin.

Let's move on to frying. Heat a frying pan with a small amount of vegetable oil over medium heat. Place the duck breast fat side down first. This fat needs to be rendered well. This should take about 7-8 minutes. Check to see if the fat has rendered, turn the breast over and fry on the meat side for about 7 more minutes.

Then there are two ways. According to the described recipe, you get breast meat cooked “medium”. If you are satisfied with this, then remove the breast from the heat and let it rest for about 10 minutes. If you want a stronger roast, it is better to finish cooking in the oven, heated to 180 degrees Celsius for about 10 minutes.

What should I say to you finally? As it turns out, fried duck breast is very tasty. And I will still cook it to pamper myself and my loved ones on some holiday. Moreover, I now have a desire to cook the whole duck. Let's see what comes of this. Bon appetit!!!

Surely now you are pleasantly surprised, because only a small amount of the ingredients that are required for this dish were listed, but this is how it really is. Therefore, if guests suddenly come to you, then naturally you can prepare such a dish in a short period of time, you don’t even have to doubt it.

You need to know that it is most convenient to fry a duck breast by removing the fillet from the bones, so the housewife must adhere to this rule. Using a sharp knife, you need to carefully cut the fillet, trying to leave as little meat as possible on the breast bone.

If there is no hurry, then try to do such work in a neat manner, then everything will definitely work out.

Now you can begin to make several cuts on the skin, rubbing the surface with a small amount of salt, which is an important condition.

The duck breast fillet must be placed skin side down; for this, a heated frying pan without oil must be prepared in advance, keep this in mind. In general, frying pans with a non-stick coating, for example, ceramic, Teflon, etc., are ideal for such purposes. So, if you have such devices at hand, you should definitely use them.

Moreover, according to experienced chefs, it is convenient to fry breast fillet in a multicooker bowl, this is explained by the fact that high sides, as a rule, can provide good protection from splashes, which is important. Don't forget that the skin on the duck breast is thick, so it is accompanied by a good layer of fat, which means that this side of the breast will need to be fried for about 7 minutes.

As soon as you have completed all of the above manipulations, you need to turn the breast over to the other side, and then fry for about 3 more minutes, doing this on the rendered fat, which is important. If you have doubts about frying, you need to turn it back, frying from the skin side, this takes a few more minutes.

As soon as the duck breast is ready, you need to transfer it to a cutting board, and after five minutes cut it into slices. Please note that this dish is usually served with side dishes and sauces to taste.

Duck breast and its recipes for cooking in a frying pan are presented quite widely, which means that every housewife now has the opportunity to find for herself the option that is ideal and suitable. It is important to follow the cooking technology of the dish, and then the fried duck breasts, the recipes for which you will use, will allow your household to fully appreciate the unique taste of this wonderful and amazing dish.

As for the melted fat, keep in mind that you should fry slices of one or two apples on it, you also need to throw in a handful of fresh, frozen lingonberries and cranberries. As soon as you do this, you can also pour in a glass of wine, adding certain spices to taste.

All this will need to be simmered until the apples are soft, as soon as this happens, you can begin to adjust the taste with salt, sugar, some housewives also use honey, which you can safely do. It is worth understanding that this composition is truly ideal for delicious breast. You can always puree the ingredients in a blender; this is done until it becomes a thick sauce.

Good to know

1. Despite the fact that until recently, duck breast was considered to be a real delicacy, I would like to note that now it can be found in any large store. It is advisable to always purchase chilled breast meat, because after freezing it, as a rule, some of the beneficial and taste properties are lost, so you should not ignore this valuable advice.
2. Carefully inspect the packaging, which must always remain intact. If this is not found, then it is advisable to discard the product.
3. Duck meat is usually dark, it has a gray-burgundy tint. If it is brown or light, then know that they definitely want to deceive you, so you should refuse the product.
4. It should be noted that you can prepare this dish according to the recipe, obtaining a unique aroma, only if the breast is fresh, be sure to take this into account, and pay attention to the expiration date accordingly.

Duck breast in a frying pan with a recipe with a photo will allow you to turn your culinary ideas into reality, preparing this dish without any problems. So, now everything is in your hands, so you can safely start cooking duck breast, impressing your household and guests with its unusual taste and aroma.

Fried duck breast is a real meat delicacy that you can prepare yourself at home. This dish is very expensive in a restaurant, but it will cost you the market price if you buy chilled duck breasts at the market or supermarket.

Remember to leave them rubbed with spices for 20-30 minutes before frying, and fry for only 3 minutes on each side so that the center of the breasts remains pink. This condition is mandatory, since deep-fried duck meat becomes dense and difficult to chew!

When serving fried duck breast, fresh herbs and some sweet ingredient are used: jam, jam, confiture. It is precisely because of the combination of fatty duck meat, well salted and peppered, with a sweet component that the taste of this dish is appreciated.

So, prepare the necessary ingredients. Rinse the duck breast in water, remove any remaining feathers from the skin, if any.

Carefully score the skin of the breast using diagonal strips. Then cut diagonally in the other direction to create cut diamond shapes on the skin.

Thoroughly salt and pepper the breast, rub the spices directly into the cuts so that the meat “draws” them into itself. Leave it like this at room temperature for 30 minutes.

Heat a frying pan and pour vegetable oil into it. Heat the oil to high. If you have a grill pan available, use it. Place the duck breast, skin side down, into the boiling oil - this is a must! The skin side is fried first. Fry for about 3 minutes.

After this, turn the breast over to the other side and fry for the same amount of time. As soon as the time is up, remove the breast to a plate and cover the top with a deep inverted bowl, leave for 5-7 minutes to allow the meat to “cook”. You can also wrap the fried breast in foil and leave for 10 minutes.

After the specified time, cut the warm fried duck breast into slices, serve on a plate with fresh herbs, fresh berries and berry jam.

Have a nice day!

Fry the duck breast over medium heat on each side, then on the sides. This way the duck will be cooked with “blood”. To achieve complete readiness, simmer the duck under the lid for more.

How to fry duck breast

Products
Duck breast - 1 piece weighing 500 grams
Salt - 2 teaspoons
Ground black pepper - 1 teaspoon
Vegetable oil (if the breast is without skin) - a quarter cup

How to fry duck breast in a frying pan
1. Carefully inspect the duck breast for any remaining pieces of feathers. Unlike chicken feathers, duck feathers will have a strong feel even after frying. You need to remove the feathers with tongs and then singe the skin by exposing the skin to an open fire (gas stove, candle or match).
2. Rinse the breast under cold water and dry with a napkin.
3. Make 5-7 cuts along and the same number across the skin of the duck, without touching the meat.
4. Salt and pepper the breast on all sides - rub if necessary.
5. Cover the duck and leave for 20 minutes, then remove the salt and any resulting liquid using a napkin.
6. Heat the frying pan over medium heat for 2 minutes.
7. Sprinkle the pan with salt (1/4 teaspoon) so that the breast does not burn by the time the fat for frying is rendered.
8. Place duck breast skin side down.
9. Fry the breast for 5 minutes, then turn over.
10. Salt the duck on the skin side and fry for another 5 minutes, turn over again.
11. Salt the breast on the other side and cook for another 3 minutes.
12. Fry the duck, holding it so that the sides of the breast are fried - fry each side for 2 minutes.
13. At this point the process of frying the duck is completed, it is cooked rare to achieve the best combination of softness/taste. But you can bring the breast to full readiness; for this you need to pour in 3 tablespoons of water and simmer the breast for 10 minutes.

Fkusnofacts

The fat left over from frying the duck breast is enough to fry 1 pan of potatoes.

If the breast is skinless or has insufficient fat, then you need to add oil to the frying pan - provide 2 tablespoons of oil for each breast. Keep in mind: to ensure that the duck breast cooks evenly, you need to fry it in enough oil.

When frying, turn the breast very carefully, without piercing the meat. Then the breast will be the most juicy.

As spices, sweet and sour sauces are great for duck breast - for example,