Duck breast in the oven - 8 cooking recipes (with photos)

Duck is always delicious and delicious! But every time you cook duck breast in the oven, you want to do something special, unique, but at the same time easy to prepare. Even if today is an ordinary weekday, baked poultry fillet can turn it into a festive one. And for this we have everything, just look at the baking recipes - one option is more interesting than the other. Poultry breast is prepared with oranges, apples, prunes, quince honey, soy sauce. You can do it simply, with potatoes, but in any case it will be unusual.

In addition, you don’t have to cook according to the same recipe; don’t be afraid to get creative and add your own ingredients. Start with a simple option, and master the features of proper baking, and then experiment without being shy - duck goes perfectly with fruits and berries.

Duck breast in the oven - a simple recipe in foil

The simplest option for baking a chic dish in foil, which will magically preserve the juiciness of the meat.

Take:

Duck breast – 1 pc.
Mustard, ready - small spoon
Salt, ground pepper.
If desired, add a mixture of peppers, Italian herbs, thyme, granulated garlic.

Preparation:

To prevent the meat from shrinking during baking, cut the skin of the duck, but do not touch the meat.

Rinse the fillet, make a mesh of cuts across the entire surface of the skin (crosswise).
Sprinkle the meat with seasonings, marinate for at least 2 hours, placing it on the refrigerator shelf.
Wrap the marinated bird in foil and place in the pan. Place in an oven preheated to 180°C.
Baking time – 30 minutes. After removing, check the meat for doneness. Depending on the size of the fillet, the cooking time may need to be increased.
When the duck is ready, unwrap the foil and return the breast to the oven for about 10 minutes, until a nice crust appears.

Cooking the duck yourself: tender fillet with garnish

Read the original publication on mjusli.ru

Some novice cooks are afraid to cook this delicious dish, thinking that it holds many secrets. But that's not true. Using simple tips, you will soon be preparing delicious breasts.

How to cook duck fillet while maintaining its juiciness?
Duck fillet in a slow cooker
Bird with mustard and turnip
Duck fillet with honey
Recipe for duck fillet “a la mure”
Recipes for cooking duck fillet in the oven
Oriental-style oven-baked fillet
Recipe for skinless duck fillet with orange sauce
Duck fillet with apples - a simple but very tasty recipe
Reviews and comments

The sirloin refers to the breast. And before you start cooking, you first need to rinse it under water and dry it on a paper towel. The skin must be cut with a sharp knife so as not to touch the meat. Then season with sea salt and black pepper.

Heat a cast iron skillet. Place the breast skin side down and, depending on the amount of subcutaneous fat in the bird, fry for 10-20 minutes. If you want the crust to be crispy, fry it in a cold pan.

When the skin turns red, place the breasts, skin side up, in a baking dish and place in an oven preheated to 200 degrees for 15 minutes. Next, take out the dish, cover with cling film and let it brew.

Duck fillet in a slow cooker

For this you will need:

1 kg duck tenderloin;
1 onion;
1 tbsp. l. seasoning to taste;
2 tbsp. soy sauce;
2 tbsp. mustard;
3 tbsp. sunflower oil;
salt and pepper to taste.

First, wash the meat, then cut it into small pieces. Mix soy sauce with seasoning and mustard. Place the meat in the prepared marinade for 1 hour.

Meanwhile, fry the onion in oil until golden brown. Add the tenderloin pieces to the slow cooker, mix with the onions, and turn on the frying program. Close the lid and simmer for 1 hour.

Recipes for preparing duck fillet can be very diverse. Find the best duck recipes for yourself.

Bird with mustard and turnip

To do this, take:

4 medium turnips;
a pinch of sugar;
2 tbsp. cream.

First, peel and cut the turnips into cubes and place them in boiling water for 10 minutes. Then melt the sugar and cream in a small saucepan. Cover with a lid and simmer over low heat for 15 minutes.

At this time, remove the fatty skin from the tenderloin and cut the meat into thin strips. Fry them in a frying pan for 4 minutes per side. Pour the sauce over the finished meat.

For the marinade take:

50 g honey;
salt and pepper to taste.

For garnish:

a couple of celery sprigs;
2 carrots;
2 liters of broth;
40 g spaghetti.

For julienne:

0.5 kg duck bones:
1 onion;
leek;
1 carrot;
garlic;
salt and pepper;
50 g honey;
1 tbsp. l. wine vinegar.

First, cut the skin of the duck into squares without removing it.

Place honey in a small container, sprinkle with pepper and place the meat in it, skin side down. Keep this all in the refrigerator for 2 hours. Then remove and fry for 3 minutes over low heat in a frying pan, skin side down, then the honey will turn out to be the color of caramel. Then turn the duck over and fry for another 2 minutes. After all this, bake the dish in the oven for 8 minutes until crispy.

To prepare the side dish, wrap the carrots in celery, secure with threads and simmer in broth for about 1.5 hours. Then cool and cut into small pieces.

Boil the spaghetti, put it in a mold and put it in the refrigerator. Cut the remaining pasta into portions.

For julienne, fry the duck parts with bones in a well-heated oven. Place carrots, leeks, garlic and onions in a saucepan and cover with water. Place the fried pieces there and cook for 2 hours.

Heat the honey to a caramel color, add wine vinegar and combine with the broth.

Recipe for duck fillet “a la mure”

Components:

1 kg duck tenderloin;
1 tbsp. ground pepper;
6 tbsp. l. brandy;
salt to taste.

Ingredients for the sauce:

1/2 bottle of red wine;
1 bouillon cube;
1 tbsp. grated juniper berries;
2 garlic cloves;

1 carrot;
a sprig of thyme;
Bay leaf;
parsley;
1 tsp peppercorns;
750 g boletus;
1 tsp corn flour;
40 g butter;
salt and pepper to taste;
olive oil

Cooking process: First heat the frying pan over high heat. Then cut the skin of the bird in a cross shape. When the pan is hot, place the meat skin side down and fry until crispy, then turn over and fry the other side as well.

Place the meat on a dish, sprinkle it with brandy, and leave to marinate for 10 minutes.

During this time, turn the meat over once and press with your palm so that the drink is better absorbed and makes the meat soft. Then, using a well-sharpened knife, cut the meat into thin pieces and carefully place them on a tray. Season everything with salt and pepper and set aside.

Pour the juice into the container where the duck was marinated. Add a glass of wine, a bouillon cube, juniper, garlic, spices and herbs, as well as a teaspoon of salt and peppercorns.

Cook the sauce over low heat until it has reduced to half its volume. At this time, peel the porcini mushrooms, separate the stems from the caps and cut into thin slices.

First, a tablespoon of olive oil is heated in a frying pan and the mushrooms are fried there for 3 minutes. They need to be stirred constantly.

When the sauce thickens, add the mushrooms and cook for another 15 minutes. Next, “tie” the sauce. To do this, mix softened butter with corn flour, add small pieces of meat with mushrooms and mix until smooth.

Before placing the dish in the oven, preheat it to 200 degrees. Now place the meat pieces on a plate, pour the sauce over them and serve with boiled potatoes.

Recipes for cooking duck fillet in the oven

1 apple;
2 potatoes;
2 tbsp. l. honey;
2 tsp balsamic sauce;
garlic clove;
seasonings to taste.

First preheat the oven to 200 degrees. At this time, score the duck tenderloin from the skin side. Then salt and pepper it and fry it in a frying pan on both sides. Transfer to a heatproof bowl.

Add potatoes and apples to the fillet, as well as a crushed clove of garlic and seasonings on top. Drizzle with honey and sauce. Place in the oven for 40 minutes.

Take:

2 chicken breasts;
Sesame oil.

For the marinade use:

hot red pepper;
1 lime and 1 lemon;
20 g ginger;
dry spices to taste;
3 garlic cloves;
2 tbsp. honey;
100 ml rice wine;
green cilantro.

Mix citrus juice with wine and honey, add chopped ginger root and spices.

Also chop the cilantro and red pepper with garlic, and keep the duck meat with skin in this mixture for about 4 hours. Do not use all the marinade, leave a little.

Now generously grease the mold with sesame oil and place the pile there. Cover the pan with foil and bake in the oven for about 1.5 hours. Then remove the foil and bake for another 20 minutes, pouring the marinade over the breast a couple of times in the process, and serve the dish with herbs and wine.

Recipe for skinless duck fillet with orange sauce

Fry 2 skinless duck breasts in a frying pan and, before putting in the oven, pour a couple of tablespoons of soy sauce into it.

Peel 4 oranges and squeeze the juice into a saucepan, mix it with a glass of wine and chicken broth. Place the prepared mixture on the fire and bring it to a boil.

When it boils, add 2 tablespoons of honey and salt and pepper to taste. Keep on low heat for about 20 minutes.

Cut the finished breasts in half. Then add them to the thick sauce and simmer for another 5 minutes. Place the dish on a plate, garnishing with orange peel.

Duck fillet with apples - a simple but very tasty recipe

1 kg breast;
4 apples;
2 prunes;
salt and pepper to taste.

First, wash and peel the apples, cut out the core with seeds and cut into small pieces. Cut the prunes into small pieces too.

Wash the duck fillet and cut into cubes. Cook the duck with apples in a roasting pan, season with salt and pepper. Place the duck with apples and prunes in the sleeve and bake at a high temperature of 180 degrees for 2 hours.

A properly cooked duck will be very juicy and flavorful. Therefore, by following all the recipes, you will amaze your family, and they will certainly ask for more.

Source: https://lenta.co/gotovim-utku-sami-nezhnoe-file-s-garnirom-109128

Juicy and soft duck breasts in a sleeve

You will need:

Breasts - 2 pcs.
Apples - a couple.
Tangerines - the same amount.
Mustard - a large spoon.
Honey – 2 large lodges.
Soy sauce - the same amount.
Star anise – 3 stars.
Cinnamon – 3 sticks.
Cardamom – 2 boxes.
Butter - a piece.
Salt, black pepper.

Spicy seasonings can be replaced with ground ones.

Step by step recipe:

Rinse the breasts and thoroughly remove any remaining feathers. Make slits in the skin, being careful not to touch the meat. Step – 1-1.5 centimeters.

Place in a container, salt and sprinkle with pepper. Turn the meat over and do the same manipulations. Discard star anise, cinnamon sticks, cardamom. Sprinkle with soy sauce.

Squeeze the juice from one apple and one tangerine and pour into a container.

Cover with a lid and place on the refrigerator shelf to marinate for 2 hours. During this time, turn the pieces over to the other side several times so that the duck is saturated with marinade on all sides.

The marinade will help the duck meat become more tender and softer. But do not overcook the breasts, otherwise they will become dry.

Heat oil in a frying pan and place the breasts. Fry over full heat for a couple of minutes on each side. Do not pour out the remaining oil with the released juice; we will need it later for the sauce.

Use minimal oil for frying fillets, since the duck is quite fatty.

Transfer the fried breasts to a roasting bag.

Add a second apple, cut into slices, and a tangerine halved. Stick in a cinnamon stick, star anise, cardamom, and pour in a little of the remaining marinade.

Pin the edges of the sleeve tightly. Make several punctures on the surface of the film, allowing steam to escape freely during baking.

Place in oven on middle rack. Baking time – 20-25 minutes. The temperature in the oven is 160 o C.

While the poultry is cooking, make the sauce. To do this, mix honey with mustard and carefully grind the mixture.

After the specified time, remove the sleeve and cut it.

Brush the duck with honey sauce.

Return to oven for another 10-15 minutes. Raise the temperature in the oven to 200 o C.

Use the remaining oil in the pan to make a delicious gravy for meat. Add a piece of butter to it, dissolve it.

Simmer over low heat until the gravy reduces and thickens slightly. Transfer the finished breast to a plate, pour over the gravy and serve.

With apples and lingonberries

Set of ingredients:

black pepper;
duck breast - 500 g;
ripe apples - 200 g;
Lingonberries - 200 g.

With apples and lingonberries

Cooking process:

Rinse the meat thoroughly, singe it if necessary, removing any remaining feathers and fluff. Pat the fillet dry and score the skin. Fry the breasts in a dry frying pan, turn over 5 minutes after they turn golden brown. Season the fillet with pepper and salt.
Divide the browned meat into portions and place on a plate.
Place berries and fruit cut into slices in the remaining fat, fry until golden brown, and arrange beautifully on the meat layers.

Duck breast with apples - the most delicious recipe

The phrase “duck with apples” is on everyone’s lips, and not by chance, since this is the most popular option for roasting poultry.

Required:

Duck breast – 1 pc.
Apples, sour – 0.5 kg.
Honey, mustard - ½ large spoon.
Water - a glass.
Olive oil, salt, pepper, poultry seasonings.

Bake:

Rinse the breast and pat dry. Make several cuts along the skin so that the marinade is better absorbed.
Mix olive oil with seasonings in a bowl and add salt. Rub the meat on all sides and leave to marinate for exactly one hour. I advise you to press down the fillet with pressure.
Remove the core from the apples and cut the pulp into slices.
Pour water onto a baking sheet and add a drop of oil. Lay out the marinated preparations.
Cover the breasts with apple slices. Place in an oven preheated to 200°C.
Set the timer for 30 minutes. Bake until the signal, periodically pouring water from the bottom of the pan over the meat.
In a separate bowl, combine honey and mustard. 10 minutes before the timer signal, remove the baking sheet and generously brush the top of the bird. Continue baking until done.

Step-by-step guide to cooking succulent duck breast

We make cross cuts on the meat. Rub with salt and pepper.
Turn on the oven at 180 degrees to warm up.
Place the breasts in a heated frying pan, skin side down. Squeeze the garlic and add rosemary. The skin contains a lot of fat, so there is no need to add oil.
Fry each side and sides for a minute.
Place on a baking sheet and put in the oven. Bake for 40 minutes.
We cut the finished duck into slices and show imagination in the presentation of the dish.

Duck breast baked with prunes in the oven

Ingredients:

Duck breast – 1 fillet.
Prunes – 0.5 kg.
Red wine – 300 ml.
Water - a glass.
Flour - a small spoon.
Granulated sugar - 2 large heaped spoons.
Thyme – ½ small spoon.
Salt - a small spoon.
Black pepper – ½ small spoon.

How to cook:

Divide the breast into two fillets, make several cuts with a grill. Cut off the fat completely and set it aside for now, we will need it later.
Rub the meat with a mixture of pepper and thyme on the side where there is no skin. Leave to marinate.
Add the reserved duck fat to the pan, cutting it into pieces. Melt it down, take out the cracklings, you won’t need them anymore.
Pour sugar into the fat and fry over medium heat, stirring continuously until it turns brown. Do not let it burn or you will ruin the sauce.
Pour in red wine. Add washed plums. Add water until it almost completely covers the prunes. Salt the sauce.
When the contents boil, reduce the heat to low. Simmer for 10 minutes at a gentle simmer.
Add a little water to the flour, stir, pour into the sauce in the pan. Continue cooking for another 10 minutes until the mixture is thick enough.
Fry the breast in a separate pan. Cook over medium heat, skin side down first. Fry for about 5-6 minutes.
Then turn it over and let it cook on the other side for just a couple of minutes.
Place in pan, skin side up. Bake at 180 o C. Cooking time is 6-10 minutes. Then turn it off, open the oven door slightly and let the dish “rest” a little. Serve with prune sauce.

Chakhokhbili

Recipes for delicious preparation of a variety of interesting dishes from duck fillet can be found among different nations.

The popular duck meat chakhokhbili in Georgia turns out to be very satisfying and rich, and even a novice cook can easily handle its preparation.

Composition of ingredients

For a delicious, nutritious family lunch, you need to take a set of the following products:

800 g duck fillet;
400 g fresh tomatoes;
200 g onions;
100 g carrots;
250 ml broth or water;
2-4 cloves of garlic;
1.5 tsp. salt;
1 tsp. mixture of freshly ground peppers;
0.5 tsp. coriander;
0.5 tsp. khmeli-suneli;
1 bunch of fresh dill, parsley and basil.

Step-by-step cooking process

This dish is especially tasty over an open fire in a cauldron, but you can also cook it in a regular oven:

The duck fillet must be washed, dried and cut into small equal-sized portions.
Peeled onions should be cut into large half rings, and carrots should be chopped into thin cubes or strips.
Next, you need to quickly fry the pieces of duck meat in a hot dry frying pan so that the juice inside is sealed under a golden brown crust and the fat is rendered a little.
Now it is advisable to transfer the meat to a plate, and fry the onion half rings in duck fat until lightly caramelized.
Then you need to add carrot sticks to the onion and simmer until soft.
Next, you need to combine all the ingredients in a cauldron or duck pot, add spices and salt, add broth and simmer, covered with a lid or a layer of foil, in a hot oven for about 20-25 minutes.
In the meantime, you should chop fresh tomatoes by passing them through a meat grinder or punching them with a blender until smooth puree along with garlic and herbs.
Next, you need to pour the tomato puree into the cauldron with meat, carefully mix all the ingredients, cover the dish with a lid again and put in the hot oven for another half an hour.

What can I add?

You can pre-marinate the duck meat in a mixture of salt and pepper. You can also prepare a dietary version of chakhokhbili without pre-frying by placing all the components of the dish in a roasting pan or cauldron and simmer over medium heat in the oven for about 1 hour.

How to serve a dish

You can serve the finished dish with boiled potatoes, rice or green beans, pour prepared tomato sauce over the meat and garnish, and decorate the dish with fresh basil leaves and aromatic cilantro on top.

Duck breast in the oven with quince

A European dish with an oriental flavor. The unusual combination of duck meat with quince cannot but please and delight.

Compound:

Breast – 300 gr.
Quince – 100 gr.
Water – 60 ml.
Bulb.
Soy sauce - teaspoon.
Balsamic vinegar - teaspoon.
Cloves – 2 buds.
Star anise.
Thyme – 4 sprigs.
Salt – a pinch.
Peppercorns – 3-5 pcs.

Bake:

Peel the quince and divide into thin slices.
Place in a frying pan, add cloves and star anise, pour in a little water. Simmer over low heat until the liquid evaporates.
When the fruit slices become soft, pour in soy sauce and balsamic vinegar. Simmer for just another minute, then turn off.
Make several cuts along the skin of the fillet. Place skin side down in pan.
Throw in peppercorns and thyme sprigs (if you can’t find them, add dried ones). Fry the duck pieces on both sides until nicely browned.
Add salt and place in the oven directly in the pan. Cooking time is 7-12 minutes depending on the desired degree of doneness of the fillet. Cook at 180 o C.

Cooking duck fillet according to recipes with photos

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.

Duck fillet	3 pcs.
Potato	8-9 pcs.
Honey	2 tbsp. l.
Balsamic vinegar	2 tsp.
Pepper, salt	taste
Thyme	1-2 g
Garlic	3 cloves

Rinse the duck and cut the skin on both sides.
Place the meat skin side down in a hot frying pan, and when it starts to sizzle, reduce the heat slightly.
Add spices. Fry for 3-4 minutes until fat appears in the pan.
Turn the pieces over and fry the other side.
Peel and cut 8-9 potatoes into large pieces.
Mix 2 tablespoons of honey and 2 teaspoons of balsamic vinegar in a bowl.
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.
Move the potatoes there and pour the dressing with honey over everything.
Sprinkle with pepper and thyme to taste.
Cook at 200°C in the oven for 30-35 minutes.

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.

Cooking time: 15 minutes. Number of servings: 4. Kitchen utensils and equipment: cutting board, plate, knife, fork, frying pan.

Duck fillet	4 things.
Cherry tomatoes	6-7 pieces
Parsley	10-15 g
Garlic	1 clove
Balsamic vinegar	1 tbsp. l.
Olive oil	2 tbsp. l.
Parmesan	20-30 g
Salt, thyme	taste

Remove the skin from the fillet, if any, and salt it on both sides.
Pour a tablespoon of oil into the pan and, when it is hot, add the fillet.
Fry for 2 minutes on each side, and then another 3.
Transfer the fillets to a plate and scrape off any that have stuck to the pan.
Cut one onion into half rings and a clove of garlic into cloves.
Cut 7-8 cherry tomatoes in half.
Add another spoonful of oil into the pan and lightly fry the onion in it.
After 2-3 minutes, add garlic and tomatoes.
Add about a teaspoon of thyme and a little salt. Cook for a couple more minutes.
Pour a tablespoon of vinegar into the pan and stir.
Add parsley, discarding any large branches.
Place the fillet and Parmesan cheese, cut into large pieces.
Stir and cook for another 2-3 minutes.

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.

Duck fillet goes well with any side dish, but depending on whether you cook it with skin or not, choose dishes to go with it.

If you prepare a fattier version with skin, then it is better to serve it with baked vegetables, boiled rice or other porridge.

Skinless fillets can also be served with fattier dishes, such as fried potatoes, deep-fried vegetables or pasta with gravy. Although you can always get by with fresh vegetables or salad.

Some tips

When cutting the skin on a duck, be careful not to cut into the meat. Use a sharp knife for this.
Instead of parsley, you can use cilantro and a little basil for a more zesty flavor.
Fry the fillet in a very hot frying pan, and then reduce the heat slightly to get a golden brown crust and juicy meat inside.

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?

Source: https://www.alizy.club/myaso-i-ptitsa/utka-i-gus/retsepty-prigotovleniya-file.html

Duck breast with oranges and potatoes

Use a sleeve or foil for baking, then the duck will turn out very juicy.

We take:

Duck breast – 2 fillets.
Potatoes – 500 gr.
Orange – ½ fruit.
Honey - a tablespoon.
Sunflower oil - the same amount.
Salt, pepper mixture - to taste.

How to bake:

Rinse the meat and dry.
Mix honey with juice squeezed from half an orange in a bowl.
Rub the fillet with marinade and leave for 30 minutes.
Peel the potato tubers, cut into slices or circles.
Place in a container, pour in a little oil, salt and pepper.
Next, place the meat and potatoes in a sleeve or mold, covering with foil. Place in the oven preheated to 220 o C.
Cook for about an hour. If you want to see a golden brown crust on the meat, remove the foil (cut the bag) shortly before the timer signal. Hold for another 10 minutes.

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:

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

Duck breast fillet in the oven with honey and soy sauce

A wonderful option for preparing a delicious dish.

Compound:

Duck fillet – 600 gr.
Honey – 2 teaspoons.
Soy sauce – 100 ml.
Garlic cloves – 10 gr.
Black pepper, salt - ¼ teaspoon each.

How to bake:

Make lattice-shaped cuts along the skin of the duck, being careful not to touch the meat.
Crush the garlic cloves using a press, add it to the honey. Season the marinade with salt and pepper, soy sauce, mix well.
Grate the duck meat and pour the remainder into a bowl. Refrigerate for about an hour so that the duck has time to soak. During this time, turn the workpiece over a couple of times.
Place the fillet in a heat-resistant dish and bake at 180°C for 40 minutes. During this process, baste the duck several times with the sauce taken from the bottom of the pan.

Note to housewives

To prevent the skin from pulling on the meat when frying the duck, cut it in the form of a lattice.
If you prepare baked or fried duck breasts with apples, choose late varieties harvested before the first frost: they have a rich taste and elastic flesh that will not turn into mush when cooked. An excellent alternative to apples are tangerines with sourness.
After frying duck fillet with skin, a lot of fat will remain in the frying pan - fry the potatoes in it, it will turn out very tasty.

Now the duck breast will definitely turn out tasty and juicy! Bon appetit!

Duck fillet without skin. Pan recipe

Duck fillet is a tasty, easily digestible meat , which, if properly prepared, will be a real culinary masterpiece on the holiday table. How to cook skinless duck fillet - recipe in a frying pan? What are the secrets to the juiciness and softness of this dish?

Preparing the breast for cooking

Famous chefs have revealed the secrets of preparing skinless duck fillet (recipe in a frying pan), which will help add softness, flavor and juiciness.

Duck fillet with oranges

All preparation should be carried out in the following sequence:

The duck breast is thoroughly washed and dried with a disposable towel.
Any method of preparing breast requires pre-marinating it. This will help remove the specific smell of meat and make it more tender.
Do not use oil when frying. Meat has enough of its own fat.
The skin from the breast should be removed only before serving. This can be done using small lattice-shaped cuts. This will allow you to easily pull it off the surface of the meat.
The breast is fried only on the skin side, and the reverse side is steamed.

The best recipes for cooking skinless duck fillet in a frying pan

To prepare this dish you will need:

fillet – 1 pc.;
orange – 1 pc.;
honey – 10 ml;
balsamic vinegar – 5 ml.

The washed and dried breast is marinated for 30 minutes. Then it is fried over low heat on the skin side for about 5 minutes. To ensure that the subcutaneous fat comes out as much as possible and the meat becomes soft and juicy, you can make small punctures in the skin.

Then the fillet is turned over to the other side and freshly squeezed orange juice is poured into the pan . Vinegar and honey are added to it. The dish should simmer until the sauce of orange, vinegar and honey thickens.

Duck breast with vegetables

This dish includes:

potatoes – 4 pcs.;
zucchini – 1 pc.;
bell pepper, carrots – 1 pc.;
duck fillet – 2 pcs.;
onion – 1 pc.;
cream – 100 g;
flour – 1 tbsp. spoon;
salt to taste.

The finished duck fillet is thoroughly washed and dried . You can add flavor and softness to the meat by pre-marinating it. Once the meat is ready to fry, fry in a frying pan on the skin side for 5 minutes. During this time, a beautiful, golden brown crust should form on the skin.

At the same time, vegetables are cooked in a frying pan . All of them are cut into cubes, and the onion into rings. Potatoes need to be peeled and boiled until half cooked.

All chopped vegetables are simmered in vegetable oil . After they are ready, duck fillet and chopped potatoes are placed in the middle of the frying pan, everything is poured with cream mixed with flour. According to this recipe, skinless duck fillet is cooked in a frying pan for 20 minutes.

To prepare this dish you will need:

2 breasts;
3 turnips;
a little sugar;
2 tbsp. spoons of cream.

The turnips are cleaned and crumbled into small cubes. After this, it is boiled for 10 minutes. , cream and sugar are boiled in a saucepan . They should simmer over low heat for 15 minutes.

You need to remove the skin from the duck breast and cut it into slices, which are simmered on fire for 4 minutes. The cooked meat is poured with sauce and simmered for another 4 minutes.