Cooking a duck yourself: a fillet with garnish

Some novice cooks are afraid to cook this delicious dish, thinking that it holds many secrets. But it's not. Using simple tips, soon you will be able to cook delicious Breasts.

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How to cook duck fillet, retaining its juiciness?

Cooking a duck yourself: a fillet with garnish

The loin includes the breast. And before you start cooking, it should first rinse it under water and dry on a paper towel. The skin must be notched with a sharp knife not to touch the meat. Then season with sea salt and black pepper.

Heat a cast iron skillet. Lay the breast skin-side down, and depending on the abundance of subcutaneous fat in the birds fry for 10-20 minutes. If you want the crust was crispy, fry it on the cold pan.

When the skin turns red, put the Breasts skin up in a baking dish and place in pre-heated to 200 degrees oven for 15 minutes. Next, remove the dish, cover with clingfilm and allow to infuse.

Duck fillet in a slow cooker

For this you will need:

  • 1 kg duck tenderloin;
  • 1 onion;
  • 1 tbsp spices to taste;
  • 2 tbsp soy sauce;
  • 2 tbsp mustard;
  • 3 tbsp sunflower butter;
  • salt and pepper to taste.

First rinse the meat, then slice it into small pieces. Soy sauce mix with seasoning and mustard. Put the meat in the prepared marinade for 1 hour.

At this time, fry onions in oil until Golden brown. Add the pieces of tenderloin in the slow cooker, stir in onions, turn the programme roasting. Close the lid and simmer for 1 hour.

Recipes duck breast can be very diverse. Choose for yourself the optimal recipes of the ducks.

The bird with mustard and turnip

To do this, take:

Cooking a duck yourself: a fillet with garnish
  • 300 g breast;
  • 4 medium turnips;
  • a pinch of sugar;
  • 2 tbsp of cream.

First, peel the turnip and cut into cubes, dip it in boiling water for 10 minutes. Then in a small saucepan, melt the sugar with the cream. Cover and simmer on low heat for 15 minutes.

At this time, with fillet, remove the skin and slice the meat into thin strips. Fry them in a pan for 4 minutes per side. Pour the cooked meat sauce.

Duck fillet with honey

For the marinade take:

  • 50 g of honey;
  • salt and pepper to taste.

For garnish:

  • a few sprigs of celery;
  • 2 carrots;
  • 2 liters of broth;
  • 40 g of spaghetti.

For Julien:

Cooking a duck yourself: a fillet with garnish
  • 2 liters of water;
  • 0.5 kg duck bones:
  • 1 onion;
  • leek;
  • 1 carrot;
  • garlic;
  • salt and pepper;
  • 50 g of honey;
  • 1 tbsp wine vinegar.

First, the skin on the duck without removing, cut squares.

In a small container, place the honey, sprinkle with pepper and place meat skin-side down. Keep it all in the fridge for 2 hours. After you remove and fry 3 minutes on a slow fire in the pan skin down, then the honey will turn caramel-colored. Then turn the duck and fry another 2 minutes. After all of that bake in the oven dish 8 minutes until crisp.

To prepare the garnish, carrots celery wrap, secure with string and cook in the broth for about 1.5 hours. Then cool and cut into small pieces.

Spaghetti boil, put in the form and put in the refrigerator. The rest of the pasta before cutting into squares.

For the Julien part of the duck with the bones, fry in a well heated oven. Carrots, leeks, garlic and onions put in a saucepan, cover with water. Put the fried pieces and cook for 2 hours.

Med heat until caramelized, add red wine vinegar and connect with the broth.

Recipe duck breast "a La Mure"


  • 1 kg fillet of duck;
  • 1 tbsp of ground pepper;
  • 6 tbsp brandy;
  • salt to taste.

Components for the sauce:

Cooking a duck yourself: a fillet with garnish
  • 1/2 bottle red wine;
  • 1 bouillon cube;
  • 1 tbsp ground juniper berries;
  • 2 garlic cloves;
  • 1 carrot;
  • sprig of thyme;
  • Bay leaf;
  • parsley;
  • 1 tsp. pepper;
  • 750 g Borovikov;
  • 1 tsp of corn flour;
  • 40 g butter;
  • salt and pepper to taste;
  • olive maslitse.

The process of cooking: first preheat the pan on high heat. Then incise the skin of the poultry cross. When the pan is ignited, put the meat skin-side down and fry until crisp, then turn over and also brown the other side.

Place the meat on a dish, sprinkle it brandy, leave to marinate for 10 minutes.

During this time, turn the meat 1 time and press with the palm to the drink is better absorbed and made the meat soft. Then, using a well-sharpened knife, slice the meat into thin slices and gently place them on the tray. All salt and pepper, set aside.

In the tank where marinated duck, pour the juice. Add a glass of wine, stock cube, juniper, garlic, spices and herbs, and a teaspoon of salt and pepper.

On low heat cook the sauce until it has evaporated to half the volume. At this time, clean the mushrooms, separate the legs from caps and slice into thin slices.

First the pan is heated a tablespoon of olive butter and the same fry the mushrooms for 3 minutes. They need to stir constantly.

When the sauce thickens, add the mushrooms and cook for another 15 minutes. Further, "tie" sauce. To do this, mix the softened cream the butter with the corn flour, add little pieces of meat with mushrooms and blend until smooth.

Before placing dishes in the oven, heat it to 200 degrees. Now put on a plate pieces of meat, pour the sauce and serve with boiled potatoes.

Recipes for duck breast in the oven

To do this, take:

Cooking a duck yourself: a fillet with garnish
  • 1 duck breast;
  • 1 Apple;
  • 2 potatoes;
  • 2 tablespoons of honey;
  • 2 tsp balsamic sauce;
  • a clove of garlic;
  • seasoning to taste.

First, preheat the oven to 200 degrees. At this time, slice the duck fillets from the skins. Then add salt, pepper and fry in a pan with 2 sides. Put in a heatproof dish.

The potatoes with the apples and add to the fillets and crushed garlic cloves, and seasoning on top. Pour the honey sauce. Bake for 40 minutes.

Fillet in the oven in Oriental style


  • 2 chicken Breasts;
  • sesame oil.

For the marinade, use:

  • hot red pepper;
  • 1 lime and 1 lemon;
  • 20 g of ginger;
  • dry spices to taste;
  • 3 garlic cloves;
  • 2 tablespoons of honey;
  • 100 ml rice wine;
  • the coriander.

Mix the citrus juice with wine and honey, add chopped ginger root and spices.

Cilantro and red pepper with garlic blend and the duck meat with the skin keep in the mixture for about 4 hours. All the marinade do not use a little Express.

Now liberally grease the form of sesame oil and lay there in a pile. Close the form foil and bake in the oven for about 1.5 hours Then remove the foil and bake for 20 minutes, in the process a couple of times, basting the breast with the marinade, and serve with herbs and wine.

Recipe of duck fillet without skin with orange sauce

2 duck Breasts without skin and fry in the pan, and before you send in the oven, pour a couple of tablespoons of soy sauce.

Cooking a duck yourself: a fillet with garnish

4 oranges, remove peel and squeeze the juice into the pan, mix it with a glass of wine and chicken broth. Put the prepared mixture on the stove and bring it to a boil.

When it boils, add 2 tablespoons of honey, salt and pepper to taste. Keep on slow heat for about 20 minutes.

Ready Breasts cut in half. Then add them to a thick sauce and simmer for another 5 minutes. Lay the dish on a plate, decorating with orange peel.

Duck fillet with apples – simple but very tasty recipe


  • 1 kg breast;
  • 4 apples;
  • 2 prunes;
  • salt and pepper to taste.

First, apples POMwash and peel, cut out the middle with seeds and cut into small pieces. Prunes also cut into small pieces.

Duck fillet wash and cut into cubes. Cook a duck with apples in the sleeve for baking, salt and pepper. Put duck with apples and prunes in a sleeve and bake at a high temperature of 180 degrees for 2 hours.

Properly cooked duck will turn out very juicy and flavorful. Therefore, following all the recipes, you hit home on the spot, and they will definitely ask for supplements.