Duck fillet: how to cook? Video recipe
Some novice culinary specialists are afraid to cook a delicious duck fillet: it seems to them that this dish is full of secrets. But in fact, using very simple technologies, you can cook perfect duck breasts in a relatively short time. And having mastered the basic technique, you can safely take on various variations.
Baked duck breast: a juicy recipe
Culinary experts usually mean poultry breasts by duck fillet. Before you start preparing them, rinse the breasts under running water and pat dry with a paper towel. Cut the skin diagonally with a sharp knife, being careful not to hurt the meat. Season with sea salt and freshly ground black pepper.
Heat a large, heavy, preferably cast iron skillet. Place the breasts skin side down and cook for 10-20 minutes, depending on the thickness of the subcutaneous fat on the bird, which in turn depends on the bird’s breed and growing conditions. If you want the crust on the fillet to be crispy, place the fillet in a cold skillet.
When the skin turns mahogany, place the breasts skin side up in a baking dish and place in a preheated 200 ° C oven for 10-15 minutes. The roasting time of the duck fillet depends on the degree of doneness you want.
Remove the duck fillets from the broiler, cover with cling foil and let the meat rest before slicing. During this time, you can prepare the sauce. Gourmets consider various fruit and berry gravies to be an ideal addition to tender duck fillets.
Duck fat melted into the pan is culinary gold. Mix it with minced garlic to make Gascon oil, which is used to flavor soups and stews. Pure fat is put into the dough, vegetables are fried on it
Duck fillet with honey glaze
For a shiny lacquered duck fillet, cook it in honey glaze.
For 2 breasts you will need:
- 1 / 2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 tablespoons of liquid honey
- 3 tablespoons balsamic vinegar
- a handful of chopped walnuts for sprinkling
Rinse and dry the duck breasts, cut the skin, season the fillets on both sides with salt and pepper. Place skin side down in a preheated skillet and cook for 7 minutes, after 3 minutes, reduce heat to medium. Turn the duck breasts over and cook for another 4-5 minutes. Transfer the breasts to a plate and cover with foil to keep warm.
Pour balsamic vinegar and honey into the pan where the duck was fried, whisk and cook the glaze for 2 minutes over low heat. Place the breasts in a baking dish, brush with hot icing and bake for 5-7 minutes in an oven preheated to 200 ° C. Serve sprinkled with chopped nuts. Best served with a juicy salad.