Duck fillet - 1 cooking recipes

Find exceptional, tried and tested duck fillet recipes on the gastronomic website bestrecipes24.com. Check out the options with oranges, ginger, fruit and honey sauces, various mushrooms, sour cream and cream, zucchini and other vegetables. Choose from the ocean of culinary recipes your completely simple, but at the same time original dish.

Duck breast meat is tender and soft. It is ideal to buy a young domestic duck - about 6-7 months, and broiler breeds - about 3-4 months. A young duck can be identified by its yellow legs, relatively soft beak and translucent fat. The elasticity of the skin of the carcass is determined by pressing the fingers.

Interesting recipe: 1. Wash the duck breast, add salt and rub with spicy seasonings and garlic.2. Marinate in kefir to remove the specific smell.3. Make a couple of parallel cuts on the skin of the fillet, without damaging the meat itself, so that it does not curl up at the time of cooking.4. Place in a heated frying pan, lightly greased with oil (sufficient fat will be rendered from the fillet), skin side down, and fry over high heat on both sides until golden brown. 5. Pour dry wine into a saucepan, add orange juice and grated orange zest. Place washed sour berries (lingonberries, pomegranate, cherries). 6. Reduce the sauce to half and add honey. As soon as the honey dissolves, turn off the sauce.

Helpful tips:• Duck fillet will be juicier if you pour the released fat over it.• It is better to start cooking the duck in a still cold frying pan, so that the subcutaneous fat slowly melts out when it heats up.• After cooking, you need to let the duck fillet cool a little so as to lose the most delicious internal juice.• As a marinade, you can use not only fermented milk, but also lemon and dry (semi-dry) wine and spices.