Duck breast is a noble meat, and dishes from it with dignity are served in the most prestigious restaurants. But such delicacies can be cooked in your own kitchen at home. Several recipes for such culinary masterpieces from duck breast we will offer below in our article.
How to cook a duck breast in orange sauce - a recipe in the oven
Ingredients:
- fillet of duck breast - 680 g;
- Oranges of medium size - 2 pcs .;
- red semi-dry or dry wine - 220 ml;
- orange juice - 120 ml;
- honey - 35 g;
- garlic teeth - 3 pcs .;
- dried rosemary;
- butter - 55 g;
- sunflower oil without fragrance - 45 ml;
- a mixture of peppers ground;
- salt is large.
Preparation
Duck meat is initially washed, dried and a little bit carefully beat off, covering with a film. Now prepare the marinade for the duck breast. In the bowl pour orange juice, add a peel halves of orange, squeeze the same peeled garlic teeth, and also add salt, rosemary and ground mixture of peppers. We rub the resulting mixture of poultry meat, put in a suitable container, pour the remaining marinade and leave for an hour at room conditions.
Now we warm up thoroughly the sunflower oil in the frying pan and put the skin, which has been marinated and dried from the moisture, with a skin down. We brown the poultry meat from two sides in a strong heat, then we put it into a baking dish or on a baking tray, laying out a double-cut foil on it, and forming a kind of a plate of it. On the sides and on top we spread slices of one orange, releasing them in advance from the film, pour all the liquid from the marinade and send it to a hot oven. After thirty minutes of the dish at a temperature of 200 degrees, you can extract it to a dish and serve with sauce. For its preparation, we pour into the saucepan the oil left from the frying, lay the orange pulp from the second orange and let it down until soft. Now pour in the wine, a little liquid from the marinade and evaporate the contents to a rich taste. After that, add butter, honey, if desired, podsalivaem and pepper, boil a little more and remove from the plate.
Such a duck breast can also be prepared in a multivarquet, laying out the meat with orange in a multicast and holding it in the "Baking" mode for fifty minutes.
Recipe for salad with duck breast
Ingredients:
- fillet of duck breast - 750 g;
- salad leaves (better iceberg salad) - 220 g;
- red salad bulb - 80 g;
- ripe avocados - 2 pcs .;
- large orange - 1 pc .;
- garlic teeth - 2 pcs .;
- branches of rosemary and oregano - 3 pcs .;
- butter - 55 g;
- wine red vinegar - 35 ml;
- honey - 30 g;
- Dijon mustard - 25 g;
- olive oil refined;
- a mixture of peppers ground;
- salt is large.
Preparation
First prepare the duck breasts for salad. We rinse them, dry them, make cuts on the skin and place them on a thoroughly heated dry skillet skinning down. Fry the meat in a hot heat for five minutes on one side and a couple more minutes on the other. Now put the bird in a bowl or container, add crushed garlic cloves, oregano and rosemary sprigs, salt and pepper and send it to the refrigerator shelf for eight hours.
After a while, make the sauce. In the frying pan, first a little olive oil and warm it up. Now add butter, honey, vinegar wine and let in a moderate heat for a couple of minutes, stirring.
We discuss the marinated breasts from moisture, put them on a baking sheet with a parchment cut, pat the top with the prepared sauce and place for fifteen minutes in an oven heated to 175 degrees. In the process of baking, two more times we spread the surface of the breasts with the same sauce. On readiness we take out the breasts on a plate, cover with foil and leave for a few minutes.
To dress the salad, mix the orange juice with the olive oil, add mustard, salt and pepper. On a wide dish, spread the shredded lettuce leaves and diced, pre-peeled avocado fruit. On top, put the chicken breast sliced into thin slices and pour the dressing. We serve salad to the table right there.