Duck fillet is not as popular as chicken.
The product has a special taste, dark color and its subtleties in cooking.
But if everything is done correctly, the dish is sure to please.
Here the best recipes from duck fillet are collected and the secrets of amazing dishes are revealed.
Will we cook an amazing bird?
Duck fillet - general principles of preparation
For dishes, you can use clean duck fillet or with skin. If this moment is not indicated in the recipe, then we do it at our discretion. Fillet is prepared in whole or in slices. In the second embodiment, the product is cut into medallions, straws, cubes or cubes.
What do duck fillets cook with:
• all kinds of vegetables;
• mushrooms;
• cereals;
• wine;
• honey and various sauces.
But cooking duck fillet with fruits and juices is especially popular. Most often, apples, oranges, pomegranates are used. They can be laid directly in the dish or used for savory sauces. Season poultry dishes with salt, pepper, rosemary. Often used soy sauce and herbs. Served duck fillet with fresh vegetables, side dishes of rice, potatoes.
Duck Fillet: Apple Stew Recipe
Duck with apples is a classic combination. But for some reason it’s customary to bake the whole bird, and this is so inconvenient! Some areas become dry, others are poorly fried, and not everyone likes to mess with the whole carcass on the table. Another thing is duck fillet, the recipe of which is given below.
Ingredients
• 0.7 kg duck fillet;
• 0.3 kg of apples;
• 2 tablespoons of oil;
• salt pepper;
• greens for decoration.
Cooking
1. Cut the washed fillet into long strips. Do not make a thickness of more than 1.5 centimeters. You can cut the duck into cubes, but the long bars look spectacular.
2. Heat the oil in a saucepan. But if there are a lot of layers of fat on the fillet, then you can not add it. We warm it very much, almost to a haze.
3. Lower the duck and fry the pieces. Stir so that they are covered with a golden brown on all sides.
4. Peel the apples. It is advisable to take sour fruits. Cut into large pieces and send to the roasted duck. Stir, cover and simmer for about half an hour.
5. Open, salt and pepper, bring the fillet to full softness. This is about fifteen minutes.
6. Put the finished dish on flat plates and decorate with greens. It can be served on its own or with a side dish of vegetables, rice, buckwheat.
Duck fillet: recipe with potatoes for the oven
Baked potatoes, with delicious ducklings - this is a dish that is worthy of the master's table. But at the same time it can be cooked very quickly and easily. It is advisable to marinate the fillet in spices in advance to make it tender.
Ingredients
• 1 kg of potatoes;
• 0.8 kg of fillet;
• 40 ml of soy sauce;
• 3 cloves of garlic;
• 150 ml of mayonnaise;
• spices.
Cooking
1. Cut the duck fillet into medium slices, add soy sauce and two tablespoons of mayonnaise. Season with pepper and any other seasonings, squeeze the garlic and stir. Leave to marinate for at least two hours. You can leave the duck all night, but in this case it is better to put it in the refrigerator.
2. Peel the potatoes. Rinse and cut into medium pieces. Add salt and pepper, spread the remaining mayonnaise and also leave to marinate for an hour.
3. In the greased baking sheet, put the duck and potatoes. You can mix everything together.
4. Pull the foil on top and bake for about 40 minutes. Then the cover must be removed and well-fry the dish until rosy color.
Duck fillet: recipe with orange sauce
A variant of an amazing dish of duck fillet, the recipe of which is carefully kept by the cooks of some restaurants. For the sauce you will need white wine, preferably dry.
Ingredients
• breast of one duck;
• 100 ml of white wine;
• 100 ml of orange juice;
• 1 tsp brown sugar;
• 20 grams of butter;
• 1 tsp corn starch;
• salt, ground black pepper.
Cooking
1. Duck breast cleaned from skin, bones, excess fat and all unnecessary, rinse and divide the fillet into two parts. We pierce each piece with a knife in several places, then rub it with ground pepper and salt.
2. We heat the pan, grease with a drop of oil and put the seasoned fillet. Fry on both sides for ten minutes. Then cover and simmer over low heat for about half an hour.
3. The sauce is cooked in a pan after duck. Add wine and orange juice to the fat, warm it up.
4. Combine the starch with a spoonful of cold water and pour into a future sauce.
5. Next, add brown sugar, salt and pepper, throw butter, turn off after a minute.
6. Duck fillet cut into transverse slices. The thickness of each is not more than 0.5 centimeters. We spread it on a plate, pour it with orange sauce and can be served.
Duck fillet: recipe with oranges for a slow cooker
The recipe for an amazing duck fillet, which is cooked with oranges in a slow cooker. The dish is ideally suited to a side dish of boiled rice.
Ingredients
• 5 duck fillets with skin;
• 1 large orange;
• 1 tsp honey;
• 1 tablespoon of oil;
• salt with pepper;
• sprig of rosemary.
Cooking
1. Pierce the duck fillet with a knife and rub with salt and pepper. Transfer to a container and pickle an hour.
2. While the bird is pickling, remove the zest from citrus. You can simply erase it with a grater, which will save her from the need for grinding. We cut citrus into circles. Thickness no more than one centimeter.
3. In a slow cooker, pour a spoonful of oil, turn on the frying mode, set for 20 minutes. Fry the pickled pieces of duck.
4. Remove the fillet on a plate and put the mugs of oranges in the hot fat, add the rosemary, zest and honey. Fry for two minutes. Take out the rosemary.
5. Return the duck to the slow cooker, put it on top of the oranges.
6. Turn on the extinction program and cook for 40 minutes. We open and enjoy the amazing bird with aromatic gravy.
Duck filet: poultry recipe in pomegranate sauce
Recipe for amazing duck fillet with no less tasty pomegranate sauce. For cooking, it is advisable to use natural juice. Fillet is used with skin.
Ingredients
• 4 fillets;
• 1 tsp honey;
• 2 tablespoons of brandy;
• 2 cloves of garlic;
• 1 tsp starch;
• 250 ml of pomegranate juice;
• some butter and spices;
• 1 shallot;
• 1 tablespoon of pomegranate seeds.
Cooking
1. The fillet is washed, dried and on the skin side we make several intersecting cuts. Rub the pieces with spices.
2. Turn on the skillet and put slices of filet skin down on it. Fry on both sides over high heat.
3. Wrap the pieces in foil and bake in the oven for about forty minutes.
4. For the sauce, heat a little oil in a frying pan and fry the shallots cut in half rings.
5. After a couple of minutes, add chopped garlic to it, then put honey and pour brandy.
6. Mix the starch with cold pomegranate juice and pour into the pan to the fried onion. Warm up for about five minutes, season with salt, pepper to taste, add a little rosemary and turn off.
7. We take out the baked duck fillet, cut into transverse plates and fan out on a plate. Pour over with pomegranate sauce and decorate with grains.
Duck filet: recipe with ginger and honey
Not sure what to pamper guests with? Prepare a spicy and very fragrant duck fillet, the recipe of which is given below.
Ingredients
• 4 fillets;
• 150 ml of orange juice;
• 2 cloves of garlic;
• 2 tablespoons of honey;
• 20 grams of ginger;
• salt pepper;
• some oil;
• 4 tablespoons of soy sauce.
Cooking
1. Cut the duck fillet into 0.5 cm medallions and gently beat off with a kitchen hammer.
2. Rub with salt and pepper, put in a frying pan and fry on both sides for a minute. We shift in a bowl.
3. Put chopped garlic in the same pan, add ginger in 30 seconds and warm it up for a minute.
4. Add honey and pour in the orange juice mixed with soy sauce.
5. After boiling, lay out the previously fried fillet medallions.
6. Cover and simmer over low heat until soft. It will take about half an hour.
7. Serve ginger fillet with rice side dishes or with fresh vegetables.
Braised duck fillet: recipe with eggplant and potatoes
A variant of a simple braised duck fillet, the recipe of which is familiar to many. For cooking, a cauldron or a large stewpan is used.
Ingredients
• 6 eggplants;
• 0.5 kg of fillet;
• 8 potatoes;
• 1 onion head;
• 2 carrots;
• 3 tomatoes;
• spices, oil.
Cooking
1. Immediately chop the eggplant and soak in salted water. Let them get rid of bitterness.
2. Cut the fillet into small cubes and pour into a cauldron, fry for about ten minutes without a lid. If the fat on the duck is low, then you can pour a little oil.
3. Add carrot to the fillet, followed by onion. Shred vegetables. Fry until half cooked.
4. Put the diced tomatoes and fry for a couple of minutes.
5. Add the potatoes, pour in about a liter of water. Stew almost until ready.
6. Eggplant squeeze from brine and fry in a pan with the addition of oil.
7. We shift the eggplant to potatoes and fillets. Add salt, pepper, stir and simmer for about ten minutes until cooked.
Duck filet: a recipe for a baked dish with cheese
Amazing duck fillet recipe with a fragrant cheese crust and juicy tomatoes. It is prepared in two stages.
Ingredients
• 0.6 kg fillet;
• 2-3 tomatoes;
• 150 grams of cheese;
• 30 ml of soy sauce;
• 50 ml sour cream;
• butter and spices.
Cooking
1. Cut the duck fillet into small slices. We take a kitchen hammer and beat off a little. Sprinkle with soy sauce and leave for half an hour.
2. Heat the oil, fry the slices on both sides over high heat. We shift in a small mold.
3. Cut the tomatoes into circles, spread them in a single layer on top of the duck.
4. Sour cream, pepper and pour tomatoes on top.
5. We fill the dish with grated cheese and send it to the oven. Preparing such a duck for about half an hour. We make sure that the cheese crust is not burnt. Temperature 190.
Duck filet recipes - tips and tricks
• Ducklings differ from other birds in a specific smell. If you need to get rid of it, it is advisable to soak the fillet in cold water with lemon or pickle. For marinade, you can use any fruit juice, soy sauce, aromatic spices.
• Baked duck fillet will be softer if you periodically water the slices with melted fat.
• Duck is high in calories and hard to digest. Therefore, it is not suitable for diet food. To reduce calories, you can remove the skin and cleanse the fillet from fat. Also avoid frying, stewing, baking. It is better to give preference to grilling, conventional or steam cooking, in which part of the fat leaves the product.
• The duck will turn out to be very juicy and tender, if when baking in the oven, cover the bird with foil or place it in the sleeve. Then the protection is removed, watered the product with the released fat and roasted until golden brown, adding temperature.
