If you are planning to make a festive dinner and cannot decide on the dish in any way, then opt for oven-baked duck breasts. It is not difficult to prepare it, but it turns out very festive, solemn and appetizing.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Duck breast is undoubtedly a favorite delicacy for many, which is widely in demand due to its bright and rich taste, relative availability and versatility of use. Duck breasts are prepared as easy as shelling pears, while getting tender and aromatic. It should be remembered that duck breast is a low-calorie product that is slightly fatter than chicken. However, we can say with confidence that fans of low-calorie dishes will definitely appreciate such a variety. You also need to pay attention to the fact that the breast contains a lot of nutrients, trace elements and vitamins.
Cooking such a simple dish has its own characteristics, and so that there are no problems during the cooking process, follow some tips. The first thing to do is choose the fillet. Pay attention only to chilled fillets. Do not take frozen ones; after cooling, some of the beneficial properties will be lost in it. Look at the color: it should be dark, roughly gray-burgundy. A light brown fillet is not a duck or has already gone bad. When buying a bird from the store, look at the packaging for the Marget mark. This means that the bird was fed specifically to create foie gras, i.e. the fillet will be fatty and more nutritious.
I also want to say that if you think that the breast is contentedly tough, then you are deeply mistaken. It is pre-pickled, which makes it tender and without a specific smell.
- Caloric content per 100 g - 135 kcal.
- Servings - 2 Breasts
- Cooking time - 2-3 hours
Ingredients:
- Duck breasts - 2 pcs.
- Soy sauce - 4 tablespoons
- Mustard - 1 tsp
- Ground nutmeg - 0.5 tsp
- Ginger powder - 0.5 tsp
- Salt - 0.5 tsp or to taste
- Ground black pepper - a pinch
- Table vinegar 9% - 1 tablespoon
How to make baked duck breast:
1. Pour soy sauce, vinegar, mustard, nutmeg, ginger powder, ground pepper and salt into a small bowl. Mix well.
2. I had duck breasts with skin. As many people know, it contains a lot of cholesterol. If you are not afraid of excess fat, then you can cook fillets with it, but I preferred to remove it. After the duck breasts, wash and dry with a paper towel. Make longitudinal cuts with a sharp knife, through which the bird will be well nourished with juice. Find a convenient baking dish and place the breasts in it.
3. Pour the sauce well over the meat so that it gets into the slots made on the fillet. Cover the mold with cling film and let the duck marinate in it for one to two hours. Then send to a heated oven to 180 degrees and cook for the first half hour under foil, and after another 15 minutes without it, if you want to have a golden crust on the fillet. If you prefer meat that is more tender and soft, then keep the bird in the oven for 45-50 minutes under covered with foil.
See also the video recipe on how to cook duck breast with honey in the oven.
