Properly cooked duck breast is not even served in every restaurant. This product is delicate and any inaccuracy can turn tender and juicy meat into a rubbery piece of something that is not clear. Follow simple rules when preparing duck breast and your dishes will always be worthy of the highest praise.
– Pre-marinate the meat. Make a 1: 3 marinade with water and white wine vinegar. add one part vinegar to three parts water, and leave the duck breasts in it for a couple of hours. This will help soften the dense muscle fibers of the meat;
– Fry quickly. After the breasts are marinated, remove them from the marinade and pat dry with a paper towel. Heat the pan and fry the duck on both sides until golden brown.
– Constipation. Preheat the oven to 180C. Wrap the fried breasts in foil and bake for 15 minutes.
Duck breasts are usually served with sauces, especially duck is good with fruit and berry sauces.