Duck breasts are not as popular as whole oven baked duck. But it is less caloric in comparison with the carcass, while it is very nutritious. This makes it suitable for a low-calorie diet, recuperation and muscle building.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
The duck's finest hour is New Year and Christmas. But duck breast will decorate any cozy meal at any time of the year. The main thing is to make friends with meat and know the basic subtleties of preparation and heat treatment.
So, first of all, the meat should be prepared, i.e. cut fat from the breasts, and for a more dietary product, remove the skin. Also, if you feel a specific smell, then you need to get rid of it. To do this, the meat is soaked in milk, coated with mustard, marinated in an acidic medium (lemon juice, apple cider vinegar, wine), sprinkled with vodka or brandy. It should be soaked for at least half an hour.
After that, the meat is washed, dried, rubbed with spices and cooked. And this can be done in different ways. For example, bake in one piece, steaks, plates, slices, cubes, stuffing, etc. It is very convenient to cook duck breast in the oven, after frying it in a pan for 5 minutes. Here you need to know how long the poultry is cooking in order to get the desired degree of doneness. For example, 8 minutes of baking - the breast will be bloody, 12 minutes - the meat will be medium-cooked, 15 minutes - strong.
- Caloric content per 100 g - 280 kcal.
- Servings - 2 Breasts
- Cooking time - 1 hour for marinating, 30 minutes for cooking
Ingredients:
- Duck breasts - 2 pcs.
- Lemon - 0.5 pcs.
- Soy sauce - 3 tablespoons
- Salt - 0.5 tsp
- Ginger powder - 0.5 tsp
- Ground nutmeg - 0.5 tsp
- Ground black pepper - a pinch
- Mustard - 1 tsp
Cooking duck breasts in lemon and soy sauce step by step:
1. In a bowl, combine soy sauce, squeezed lemon, spices and herbs. Mix well.
2. Wash the duck breasts and pat dry with a paper towel. Some recipes recommend removing the skin to make the dish less greasy. But I prefer to leave it. So you do not need to use vegetable oil for frying, and when heated, the subcutaneous fat will melt, saturate the breasts and make them tender. Skin can be removed before serving.
Next, make cuts in the form of a lattice on both sides of the meat. Then it will not shrink during frying.
3. Place the prepared duck breasts in a container and pour over the prepared sauce.
4. Optionally, season the meat on top with any spices and herbs. Leave the duck to marinate for at least one hour. But you can withstand it even for a day. So the bird will only be softer and more tender.
5. After a while, place the pan on the stove and heat well. Then place the duck breasts on it, skin side down. Thus, during heat treatment, the skin will melt its own fat and the meat can be fried without adding oil. But if you still need it, then limit yourself to a small spoon. You can simply grind the pan with a drop of oil.
6. Fry the duck for literally 3 minutes over high heat until golden brown and turn over. Bring it to a rosy color.
7. Next, pour the marinade in which the duck was soaked into the pan and send the breasts to the heated oven to 200 degrees for 20 minutes.
8. Check the readiness by notching the knife. If white, clear juice is oozing out, then the bird is ready. If the juice is red or pink, then bake another 5 minutes and check it again.
See also the video recipe on how to cook duck breast with orange sauce.
