Duck horns, not a dish every day. Ho, ahead of New Year's holidays, so I will tell you how to cook a juicy and tasty restaurant dish at your home.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
What are duck breasts good for? Yes, the fact that the methods of its preparation do not limit the imagination. This is a great field for culinary creativity. It is baked, boiled, stewed, fried, grilled … It will still be delicious and festive. In addition, all seasonings and sauces are suitable for duck. But above all they are good, there is an amazing variety of cooking options possible. Then the poultry meat turns out to be tender and with a "real" meaty taste. Fillet is prepared quickly and with pleasure. The most important thing is not to overdry the breasts.
You can cook them in several ways. For example, the breasts can be "middle", i.e. juicy, not overcooked and pink at the cut. This degree of readiness is determined by pressing the meat with your finger for elasticity. There is an option for cooking breasts with or without skin. With the skin, the dish will be more fatty and high-calorie. Another option is to fry in a pan or bake in the oven. Option - with or without marinade, it will add softness and original taste sensations. However, you can cook duck as you like. In this recipe, I suggest marinating and frying the duck in a pan, and then bring it to mind in the oven.
- Caloric content per 100 g - 148 kcal.
- Servings - 2
- Cooking time - 2 hours 30 minutes
Ingredients:
- Duck breasts - 2 pcs.
- Lemon - 0.5 pcs.
- Salt - 0.5 tsp
- Vegetable oil - for frying
- Ground black pepper - a pinch
- Soy sauce - 3 tablespoons
- Garlic - 2 cloves
Step by step preparation of duck breast in lemon sauce, recipe with photo:
1. Wash the duck breasts and pat dry with a paper towel. I took off the skin to make the food more dietary. But if the extra calories do not bother you, then you can leave the skin.
2. Pour soy sauce into a container, squeeze out the juice of half a lemon, add mustard, spices, spices and salt. Stir.
3. Pierce the duck breasts with a knife, make cross-shaped cuts on both sides and lower them into the marinade.
4. Leave the meat to marinate for 1-2 hours. The longer they spend in the marinade, the more tender and softer the meat will be. You can stand the breasts even for a day, but then put them in the refrigerator.
5. Put the frying pan on the stove, add vegetable oil, heat and place the duck breasts. Season with salt and sauté over medium heat for about 3-5 minutes until golden brown.
6. Turn the meat over and cook for another 5 minutes. After the frying pan is sent to a heated oven to 180 degrees for 30 minutes. If you want the meat to be more tender, cover the mold with foil. For a golden brown crust, cook it open. Serve hot cooked duck breasts. It is very tasty to use them with cranberry or garlic sauce.
See also the video recipe on how to cook duck breasts with balsamic sauce.
