Do not like duck fillet, because do you think this is dry and tasteless meat? But if you know a good recipe, then the breast will be tender, soft and just melt in your mouth.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Duck fillet is considered an interesting product in terms of its flavor basis. It turns out to be very soft, juicy and unusual. Marinade is prepared simply, from available and combined products. The most important thing is to keep the meat in the sauce for the required amount of time, about 12 hours, but it is possible for a day. It is this long soaking that will make the breast unforgettably tasty.
There are many variations of sauces. And to change the flavors of the dish, you can add different spices and herbs. So, the following products are wonderfully combined with duck fillet: soy sauce, honey, vinegar (table, wine, apple), garlic, ketchup, ginger, lemon juice, mustard, all kinds of peppers. Almost all types of herbs and spices are also acceptable! All these ingredients can change the taste of the fillet beyond recognition. Therefore, if you like to experiment, then combine different products in the appropriate proportions.
You can serve such a fragrant dish in a variety of ways. It is suitable for a family dinner with mashed potatoes, it can be used as one of the ingredients for a salad, to make sandwiches or to be cut on a festive table.
- Caloric content per 100 g - 133 kcal.
- Servings - 2 Fillets
- Cooking time - about a day for marinating, 15 minutes for frying
Ingredients:
- Duck fillet - 2 pcs.
- Honey - 1 tablespoon
- Lemon - 0.5 pcs.
- Soy sauce - 3 tablespoons
- Vegetable oil - 4 tablespoons
- Garlic - 1 clove
- Salt - 2 pinches or to taste
- Ground black pepper - whisper
How to cook duck fillets in honey and soy marinade
1. Select a container that will fit the fillets. Pour soy sauce with vegetable oil into it, put honey, pass garlic cloves through a press and squeeze out the juice of half a lemon. Add black pepper and any spices you like, such as nutmeg or ginger powder. Mix food well and set aside.
2. Meanwhile, wash the fillets and pat dry with a paper towel. Use a sharp knife to make deep punctures through which the marinade will penetrate the meat. Put it in the sauce.
3. Press down on the meat until the fillet is completely immersed in the brine. Cover it with a lid or wrap with cling film and refrigerate for a day to marinate. If time is limited, then leave him in the room for 6 hours.
4. After this time, the meat will change color and become a little lighter.
5. Remove it from the marinade and use a knife to make shallow cruciform cuts.
6. Place the pan on the stove, add a thin layer of vegetable oil and heat well. Place the fillets in a hot skillet and cook over medium heat for about 6-7 minutes.
7. Flip it over and cook for the same amount of time. Do not overdo it for too long, otherwise the fillet will become dry and tough. Use the prepared duck breast as directed, both warm and chilled.
See also a video recipe on how to cook stewed duck breast with vegetables.
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