Delicious duck breast. Little secrets of cooking juicy duck breast A simple recipe for duck breast in the oven

In the oven Bake duck breasts at 200 degrees.
In a slow cooker bake duck breasts on the "Baking" mode.
In a convection oven bake duck breasts at a temperature of 205 degrees and medium air speed.

How to bake duck breast

Products
Duck breast - 2 pieces (1 breast weighing 350-400 grams)
Vegetable oil - 2 tablespoons
Salt - 2 teaspoons
Pepper - 1 teaspoon

Food preparation
Rinse 2 duck breasts thoroughly under running water, remove streaks and films. Then wash again, dry with paper towels and trim off the fat around the edges. Season the duck breasts with salt and pepper.

Baking in the oven
Grease a baking tray with vegetable oil, place duck breasts skin side up. Preheat the oven to 200 degrees, place the baking sheet in the oven. Bake the duck breasts for 1 hour, periodically basting with the released fat.

Baking in a slow cooker
Pour 2 tablespoons of oil into the bottom of the multicooker bowl and place the duck breasts. Close the multicooker lid. Bake duck breasts in the "Baking" mode. Then open the multicooker, pour the released fat over the meat, close the lid and bake again.

Air fryer baking
Place the duck breasts, skin side down, in a roasting sleeve (you can use a poultry rack to place the duck breasts vertically on it). Place the sleeve on the middle rack of the air fryer (or install the poultry attachment). Place a drip tray at the bottom of the air fryer flask to drain fat. Bake duck breasts at 205 degrees and medium air speed.

Baking in the microwave
Pour 2 tablespoons of oil into a microwave-safe bowl, place the duck breasts, skin side down, and microwave. Bake for 3 minutes at 400 watts to render the fat. Then open the microwave, remove the duck breasts, drain off the excess fat and put the meat back in the microwave. Switch the mode to 800 Watt, bake for 10 minutes, then turn the duck breasts skin side up and bake for 7 minutes. Then set the power to 630 watts (Grill mode) and bake the duck breasts until golden brown.

Fun facts about duck breast

Price 1 kilogram of duck breasts - from 500 rubles. (average for Moscow as of December 2017).

Calorie content baked duck breasts - 180 kcal / 100 grams.

Shelf life baked duck breasts - 3 days in the refrigerator or 2 days at room temperature (20 degrees).

Cheese sauce with soy sauce

Products for sauce
for 600 grams of duck breasts
Cheese - 100 grams
Sour cream (or mayonnaise) - 200 grams
Garlic - 2 cloves
Dill greens - 10 grams
Soy sauce - 1 tablespoon

How to make cheese sauce for breast meat
Grate 100 grams of cheese on a fine grater. Grind 10 grams of dill, pass 2 cloves of garlic through a garlic press. Combine cheese, 200 grams of sour cream (or mayonnaise), dill, garlic and 1 tablespoon of soy sauce. Mix the resulting mass until it has a homogeneous consistency. Serve the prepared sauce in a gravy boat.

Orange sauce

Products for sauce
for 600 grams of duck breasts
Orange - 1 piece
Sugar - 2 tablespoons
Water – 5 tablespoons
How to make orange sauce
Cut the orange into thin circles without peeling. Pour 5 tablespoons of water into the pan, add 2 tablespoons of sugar, place on low heat and heat for 3 minutes until the sugar is completely dissolved. Place orange slices into the resulting caramel and simmer over low heat until the orange softens.
Place the baked duck breasts on plates, pour over the warm sauce, and garnish with orange slices.

Honey marinade for breasts

Products
for 400 grams of duck breasts
Honey - 2 tablespoons
Soy sauce - 3 tablespoons
Seasoning mixture of peppers (ground black, white, green peppers) - 1 teaspoon
Salt - half a teaspoon
How to prepare duck marinade
Mix 2 tablespoons of honey, 3 tablespoons of soy sauce, 1 teaspoon of pepper mixture, half a teaspoon of salt. Coat the duck breasts with the resulting marinade and leave in the refrigerator.

First, rinse the fresh duck breasts and pat dry on both sides with a paper towel. If the skin on the fillet hangs slightly at the edges, you can carefully trim it. Now use a sharp fillet knife to score the skin of each breast. Cut only through the skin, do not touch the meat. This is done so that during the cooking process the skin turns out crispy and all the fat is rendered.

Place the pan on the stove and place the breasts on it, skin side down. Turn on the heat and cook the breasts for 2-3 minutes on each side until golden brown. With gradual heating, the fat from the skin will melt into the pan, so there is no need to use additional vegetable oil.


Preheat the oven to 180 degrees. Place the half-cooked duck breasts on a small baking sheet lined with parchment, add a pinch of salt and a mixture of ground pepper. Place the breasts in the oven for 10 minutes to finish cooking. If you don't like duck meat pink inside, I recommend making a cut on the breast after 7 minutes. Bake a few more minutes if necessary. Then remove the dish and wrap it in foil, let the meat rest and the juices distribute throughout the piece.


Meanwhile, make the sweet side dish. To do this, cut the apples into thin slices and add pieces of pineapple. I used thawed pineapples, but you can use canned ones.


Add apples and pineapples to the same pan where the bird was fried. If there is a lot of fat left in the pan, drain it first.

I never throw away duck fat, but rather drain it into a jar and store it in the refrigerator for other recipes that may need it.

25.11.2018

Chicken meat is a very popular product, but most housewives are wary of duck. Indeed, if you don’t know some culinary subtleties, you can cook dry, bland and completely tasteless poultry meat. Today we will talk about how to properly cook duck breast in the oven. Take note of the recipe.

Subtleties of cooking duck meat

Whole duck carcasses are prepared exclusively for the festive table. After all, the process of preparing it is too long. Firstly, the duck meat is marinated for one day. Secondly, heat treatment lasts at least two hours. With all this, the duck has amazing taste.

But why do many people avoid such a product on the market? The thing is that under the influence of high temperature, the fat is melted out of the duck, as a result of which the meat dries out. But this drawback can be easily eliminated. There are two options. You can periodically look into the oven and baste the top of the duck breast with any fat that has released. Or use marinade or sauce.

Note! You will never get dry duck breast baked in a sleeve or in aluminum foil.

If you are cutting the breast from a whole duck, then cut the remaining parts immediately and do not forget to remove the rump. It is from this that a specific repulsive odor emanates, which spoils the overall impression of this bird.

Many people do not like duck meat due to its excessive fat content. But if you bake the brisket in the oven, then you have a chance to prepare an incredibly healthy and low-calorie treat.

Now about the marinade. Today, dozens of various marinades for duck meat are used in culinary practice. But among such a huge variety, there are the most popular ones.

Types of marinades:

• soy;
• mustard;
• orange;
• apple;
• wine;
• honey;
• lingonberry-cranberry;
• sour cream;
• mayonnaise

It’s much easier to rub the duck breast with mayonnaise and put it in the oven. This sauce will not allow the meat to dry out during cooking. But if you decide to prepare an amazing treat for the holiday table, then you should pay attention to more sophisticated marinades. Citrus juices go well with poultry. You can even add a few orange slices or tangerine slices.

• It is advisable to choose chilled duck breast so that it turns out juicy;
• if the product has been frozen, then it must be left to naturally thaw in the refrigerator for 8-10 hours;
• the longer you marinate the duck meat, the juicier and more tender it will be;
• add potatoes, carrots and onions, bake the vegetables at the same time as the duck breast.

By the way, a vegetable addition to duck meat is a good idea. You will immediately prepare both the meat treat and the side dish for it. It is worth noting that most often the vegetables are laid out at the bottom of the mold, creating a kind of pillow, and the meat on top. But when roasting duck meat, it is better to place vegetables on top of the breast to maintain its juiciness.

If you prefer to simmer the bird in its own juices, be sure to use a roasting bag or aluminum foil.

Note! Duck breast baked in dough turns out to be incredibly tasty. Prepare regular unleavened dough using selected chicken eggs, high-grade wheat flour and filtered water. The dough will serve as a casing in which the meat simmers in its own juices.

Duck breast recipe in the oven
We invite you to prepare a simple dish that turns out satisfying and complete. Let's bake duck breast with potato side dish. Experienced housewives advise cutting vegetables into large pieces, and during the baking process, do not forget to look into the oven and pour the released fat on top of the food.

Note! If there is little fat, you can combine filtered water with mayonnaise and add just such a gravy to the dish.

Ingredients:

• fresh frozen duck breast – four pieces;
• mayonnaise - one table. spoon;
• ground pepper mixture - one table. spoon;
• potato tubers – 12 pieces;
• onion - one head;
• garlic cloves - six pieces;
• salt - 2 table. spoons;
• carrots - 1 root vegetable.

Preparation:

Note! Duck breast can also be baked with other vegetables. For example, with zucchini, eggplant, broccoli and cauliflower. To make the duck cook faster, cut the fillet into portions.

Hello dear readers of the site. Are you planning to cook a holiday dinner and can't decide on a dish? I suggest you cook duck breast in the oven. Preparing the breast is not difficult and looks solemn and appetizing on the festive table.

Are you tempted to try this dish? Then let's start preparing it.

We will need 4 duck breasts, herbs, spices, olive oil.
If you purchased fillet with bones, first separate the meat from the bone. Then we wash the breasts well and make 6-8 transverse cuts on the skin so that the subcutaneous fat is rendered during the frying process and the skin itself does not shrink.

To make the breasts soft, juicy and flavorful, before frying they are placed in a marinade, which we will prepare from the following products:

1 . parsley, dill, cilantro, celery leaves - all in half a bunch;
2 . thyme – 1/3 teaspoon;
3 . lemon zest;
4 . ginger root – 30 gr.;
5 . chili pepper – 2 pieces;
6 . olive oil – 4 tablespoons;
7 . salt – ½ teaspoon.

To grind and mix the marinade components, use a blender.

Pour ground herbs into a bowl, add salt, pour olive oil and mix well. Roll each breast in the resulting mixture and leave to marinate for 1-1.5 hours.

Turn on the oven.
While the oven is preheating, heat a frying pan and place the breasts on it, skin side down. Fry the meat over medium heat for four minutes on each side.

Place a single layer of baking paper on a baking sheet, place the breasts and pour the rendered fat over them. Once the oven reaches a temperature of about 200°C, place the baking sheet in it for thirteen minutes.

The finished duck fillet is cut into thin slices, sprinkled with the remaining herbs from the marinade and served immediately. A properly baked breast should be undercooked and pinkish in the middle.

While the duck is marinating, you can bake beets, which will make an excellent addition to the meat as a side dish.

Wash 8-10 small beets thoroughly, place them on foil, pepper, salt and lightly drizzle with olive oil. Wrap the foil and place for 40-50 minutes in an oven preheated to 180 - 200°C. Baked beets are cut into slices and placed on a plate with duck breasts.

Also be sure to watch the video on how to cook duck breast.

Bon appetit.
Good luck!

Olga Dekker

Hello, my dear guests!

5 rules of proper nutrition from Olga Dekker

This time I will tell you how to cook duck breast in the oven. Do you think that this meat is too fatty for those losing weight? But no! :)

It's a big mistake to give up fats and oils! To be slim, light and at the same time healthy and vigorous, they should never be eliminated from the diet - after all, there are a lot of necessary substances!

Without them, you will not have strength, your skin, nails, hair, and most importantly, your immunity will deteriorate: (

So sometimes you can enjoy this amazingly tender and tasty meat!

Moreover, no one has yet canceled moderation - eat only a piece or two. For fun. And for good. :)

In addition, for cooking we will take the breast - the leanest part of the duck. Unless, of course, you buy magret breasts with a thick layer of lard... They come from birds specially fed for foie gras.

And you know what?.. Owning a recipe for cooking duck breast is like owning a powerful, reliable weapon.

It is easy for them to overwhelm their chosen one, and he - well-fed and happy - can only quietly whisper: “I am yours forever!”

Well? Can't wait to find out the secrets of this wonderful dish?

Then hurry up and move forward! Let's get started with the recipe with photos :)

Do you want to serve something beautiful, satisfying and healthy?

Feel free to choose duck breasts:) This dish will decorate your holiday table or make any day off a holiday!

We will need:

Recipe:

Baked duck breast – it just wants to become your family’s signature dish :)

Now quickly turn on the music!

For example: Sting – Fragile, sit down at the table and enjoy this amazing dish...

By the way, a man will be very happy with juicy meat soaked in subcutaneous duck fat and a beautiful crispy crust...

Yes, I almost forgot to talk about calories...

100 grams - 144.66 kcal.
Protein - 18.95 g;
Fat - 5.93 g;
Carbohydrates - 1.12 g;

What to serve with this duck breast?

Everything is to your taste and the taste of your family. I don't recommend potatoes and white rice - they contain fast carbohydrates that are dangerous for your figure. It’s better to cook some vegetables – steamed or in the oven.

This meat goes very harmoniously with or.

It is also believed that duck is especially good with fruits and berries. Yes, you probably heard this yourself?

Duck breast with apples, cranberries, raspberries, oranges, strawberries, figs, apricots...

They marinate it with citrus fruits, honey, cow's milk or coconut milk... However, almost any meat marinade will work with it.

By the way, this part of the duck is surprisingly similar to beef...

That is why it is often cooked like a steak - to a state of low or medium rare.

And not everyone will be able to tell by taste that it is a bird and not an ungulate :)

Sometimes the breast is sent to the oven in foil or in a baking sleeve, but I haven’t tried that yet. What about you?

Joy, health to you and your loved ones! Olga Dekker.

5 myths about losing weight. Get it for free from celebrity nutritionist Olga Dekker

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P.S. If this is not your first time trying to lose weight, but still to no avail... Don't despair, you can always become slim, light and cheerful.

Read about my unique weight loss program "Gluttony Diet". No grueling training or fasting! Only delicious healthy dishes.

P. P. S. I think you know, to be slim, healthy and attractive, You need to spend more time in the fresh air, drink clean water and eat right, right?

Unfortunately, many people know, but don’t do it... It is precisely in order to help you that I select dietary recipes and write this blog.