Juicy duck breast in the oven. Available recipe: duck breast in the oven

Friends, duck breast is a very nutritious delicacy that is loved by many. It is widely demanded due to its bright and rich taste, relative availability and versatility of use.

1. So, firstly, it is necessary to soften the muscle fibers of the breasts. To do this, they are marinated for several hours, but the more the better, you can even overnight. As a marinade, white wine vinegar, dry white wine, soy sauce, mustard, lemon juice, water, a few drops of cognac, vodka, etc.
2. The second thing to do is to give the duck fillet additional aroma and taste. To do this, the marinade is enriched with all kinds of spices and spices, such as honey, ginger, garlic, nutmeg, etc.
3. Thirdly, in order for the breast to be as dietary as possible, the skin should be removed before cooking (it contains a lot of cholesterol). This will allow the duck meat to soak better and make it more juicy and soft.
4. The next secret of soft and juicy meat is that we quickly fry it in a pan just to “solder” the juice in it.
5. And finally, the last secret: after a quick roast, the pieces of meat need to be baked in the oven, wrapping them in aluminum foil.

And you will learn the rest of the nuances during the preparation of the dish, which is described below with step-by-step photos.

Baked duck breasts in the oven, step by step photo recipe

• Duck breasts - 2 pcs.
• Soy sauce - 100 ml
• Refined vegetable oil - 30 ml
• Lemon juice from half a lemon
• Honey - 1 tsp
• Garlic - 2 cloves
• Mustard - 0.5 tsp.
• Salt and pepper - to taste

1. Prepare a container in which we will marinate the meat. Pour soy sauce, vegetable oil, put honey, mustard, ground pepper, squeeze lemon juice and pass peeled garlic cloves through a press. Mix the marinade well so that all products are evenly distributed.
   
2. We will remove the skin from the duck breasts (if you want to get a more dietary dish, if extra calories you are not afraid, you can leave it). Wash the meat and dry well with paper towels. Let's put it in the marinade.
   
3. Press the meat with your hands so that it is completely covered with marinade. If there is not enough liquid, then pour more soy sauce, lemon juice directly on top of the breasts, or you can splash some dry white wine.
   
4. Leave the meat to marinate for 6 hours in the refrigerator. During marinating, the meat will acquire a lighter shade and this will make the baked duck juicy and soft.
   
5. After the breast, we remove it from the marinade, pat it well with a paper towel and with a sharp knife make shallow cuts in the form of a grid on both sides, as shown in the photo.
   
6. Heat the pan well and put the duck breasts. They should be fried without adding oil. However, if there is a need for it, then limit yourself to a small spoon. You can lightly grease the bottom of the pan with a silicone brush with a drop of oil.
   
7. Fry the meat on both sides until golden brown. After we bring it to readiness in the oven at 180 ° C for 15 minutes. To do this, wrap the duck breasts with food foil. You can also leave them in the same pan, but cover it with a tight lid (if your pan and lid don't have plastic on the handle).
   
8. After this time, remove the fillet from the brazier, leave it to “rest” for 5-10 minutes, then proceed to serve.
   

Baked duck breasts can be eaten on their own, cut into strips and sprinkled with orange-honey dressing. But it's delicious to use as a dainty addition to salads, appetizers, or to make elegant sandwiches.

Do you like hearty and delicious food? Do not track painfully your kilograms? Then the baked duck breast in the oven will become your favorite dish. The recipe is described in this article.

Marinated in cognac

Duck will turn out exquisite and unique if marinated in cognac with the addition of onions, garlic and spices. You can bake on the grill, then the grill will turn out with a ruddy, golden crust.

Ingredients

• Duck breast - 1 pc.
• Onion - 1 pc.
• Garlic - 2 cloves
• Cognac - 50 gr.
• Parsley - 1 bunch
• cilantro - 1 bunch
• Bay leaf - 1-2 pcs.
• Salt pepper.

Cooking

Wash, dry the breast, remove the skin and rub with salt and pepper. To marinate, add chopped garlic, finely chopped onion, chopped bay leaf, chopped herbs, salt and pepper to cognac. Put her under pressure for 6 hours.

Now place on the rack in the oven. At the bottom, place a baking sheet into which pour water. Cook for about 30 minutes, occasionally basting the duck with this water to add juiciness.

Lick your fingers, bon appetit!

Baked with potatoes

A hearty and tasty dinner turns out great in the oven, especially the duck breast with potatoes. This part of the bird is meaty and lacks fat. It is convenient to use it for cooking, unlike, from which fat must be separated and in which there is an abundance of bones.

Ingredients

• Duck breast - 4 pcs.
• Potatoes - 12 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Garlic - 6 cloves
• Mayonnaise - 1 table. lies.
• Salt, spices.

Cooking

Thawed, washed and dried breasts, salt and pepper well. Line a baking sheet with foil and lay out the meat. Peel and wash the necessary vegetables. , smaller carrots. Cut the onion into feathers, garlic into several pieces.

Preheat the oven to 200 degrees. Spread the vegetables to the duck, sprinkle with salt and pepper. Put in the oven and cook for about an hour. Dissolve mayonnaise in warm water. After 60 minutes, remove the baking sheet and pour " " on top, especially on meat, for juiciness. Send to bake for another 15 minutes.

Duck is the fattest. But the chest is a lean part, gray in color. It is better not to fry it too much, so that it is quite juicy and interesting in taste.

Remove the toasted dish, cut the breasts in half and serve with the potatoes. The smell is so fragrant, inviting!

Duck breast was considered a real delicacy until recently, but now it can be found in almost any large store. But how to cook this part so that it is appetizing and juicy?

How to choose?

In order for the duck breast to be tender, it must be fresh. And how to determine this when buying in a store? Pay attention to the following points:

• It is advisable to purchase a chilled breast, since after freezing, some of the useful and taste properties are lost.
• The package must be intact.
• Duck meat is quite dark, it has a gray-burgundy hue. If it is brown or light, then they are trying to deceive you.
• If you find the inscription "Magret" on the package, this means that the duck was fattened to obtain foie gras. The breast will be broader and fatter.
• Pay attention to the expiration date.

How to cook?

How to cook duck breast deliciously and properly? Usually it is either fried or baked in the oven, such methods are considered the most optimal and are ideal for such meat. Below are a few recipes.

Recipe one

Incredibly juicy and delicious breast can be prepared with orange sauce. You will need:

• two duck breasts;
• five tablespoons of soy sauce;
• three medium-sized oranges;
• 150 ml of white wine;
• 150 ml chicken broth;
• two tablespoons of honey;
• pepper and salt to taste.

Cooking method:

1. Wash the duck breasts, dry them and fry in a pan for literally two to three minutes on each side so that a slight blush appears.
2. Next pour over the fried breasts. soy sauce and put in the oven for ten minutes (it is advisable to grease the bottom of the mold with a little olive oil, but this is not necessary).
3. Next, proceed to the most interesting thing - preparing the sauce. Mix in a saucepan chicken bouillon and white wine. Peel the oranges, squeeze the juice out of them and also pour into the pan, put it on the fire.
4. When the mixture boils, put honey, pepper and salt into it. Boil the sauce until thickened.
5. Cut the finished breasts into slices and immerse in the prepared sauce, simmer in it for about 5 minutes over low heat.
6. Ready!

Recipe two

Try to cook a very tasty and very unusual salad from the breast. Here's what you need for this:

• one breast;
• a tablespoon of olive oil;
• 200 grams of cranberries;
• 200 grams of arugula (can be replaced with lettuce);
• 100 grams of olives (green);
• two tablespoons of balsamic vinegar;
• two tablespoons of honey.

Cooking:

1. Breasts need to be fried over low heat for about 7-8 minutes on each side. Then cool them slightly and cut into strips or cubes.
2. Pick up the arugula.
3. Mix balsamic vinegar with honey to make a dressing.
4. Mix the ingredients, salt them if necessary and season with the sauce.
5. Salad ready!

Recipe three

The breast can be fried. Here's what you need for this:

• 100 ml of apple juice;
• 50 ml of white wine;
• one duck breast;
• olive oil;
• salt.

Cooking:

1. First, the breast must be washed and marinated in apple juice with wine. Leave it in this mixture for 40 minutes, then rub with salt.
2. Heat the olive oil in a frying pan.
3. Cut the breast into two or three parts so that it is convenient to fry it.
4. Fry the pieces on each side until golden brown, then cover the pan with a lid and simmer the breast for about three minutes.

Recipe Four

You can cook an amazing breast with apples in the oven. Prepare the following ingredients:

• one duck breast;
• two apples;
• 50 grams butter;
• three tablespoons of balsamic vinegar;
• salt and pepper to taste.

Cooking:

1. The breast should be superficially cut in several places and fried in a small amount of butter in a pan (literally a minute on each side).
2. Now cut the fried breast into medium-sized portions, rub each with salt.
3. Melt the remaining butter and mix with balsamic vinegar and pepper.
4. Wash the apples, peel and cut into slices.
5. Brush the apples and breast pieces with the vinegar-oil mixture.
6. Put everything in a baking dish and send it to the oven preheated to 160-170 degrees for 15 minutes.

Recipe five

Make a delicious breast in sweet and sour sauce. You will need:

• one breast;
• olive oil;
• head of shallots;
• three cloves of garlic;
• one apple;
• one lemon;
• two teaspoons of sugar;
• 30 grams of butter;
• salt to taste and paprika.

Step-by-step instruction:

1. Salt the breasts, rub with ground paprika, then cut crosswise over the skin and fry on each side for olive oil until redness appears. Next, put them in the oven for ten minutes.
2. Grate the apple on a fine grater, squeeze the juice from the lemon. Peel and chop the garlic and onion.
3. In the pan you fried the breast in, sauté the garlic and onion. Then add applesauce and lemon juice.
4. Then put the remaining oil, paprika, sugar and salt, mix everything and simmer for a couple of minutes.
5. Dip the pre-cut breast into the sauce and simmer for a minute.

Little cooking secrets

Helpful tips for housewives:

1. Cooking the breast for a long time is not recommended, then it may turn out to be too dry. The ideal options are a weak roast (traces of blood are noticeable) or medium (there is practically no blood, but the meat is pinkish).
2. Even if you decide to cook the breast in the oven, lightly fry it first. During the frying process, the subcutaneous fat will melt and saturate the pulp, due to which it will become even more tender and soft.
3. It is advisable to remove the skin not before heat treatment, but after it, since the fat that should soften the meat is contained in the skin. And if the skin is removed immediately, the flesh can be quite sinewy.
4. To prevent the skin from tightening the meat during cooking, it is advisable to make several cross-shaped cuts on it.
5. If you decide to fry the breast, then add the minimum amount of oil, preferably odorless or with a pleasant light aroma (for example, olive oil). And you can do without it if you use a pan with a non-stick coating.
6. To make the meat more tender, it is recommended to pre-marinate it. But if you keep the breast in the marinade for too long, then the situation, on the contrary, may worsen, so do not overdo it: 30-45 minutes is enough. In addition, the marinade should not be too acidic, as acid makes the fibers stiff and inelastic.
7. Duck meat goes well with berries and fruits. And from them you can prepare both a light marinade and an amazing sauce that will make the breast even more tasty, piquant and tender.

Now the duck breast will definitely turn out delicious and juicy!

1. First you need to wash the breasts under running water and dry them thoroughly with a paper towel. You can immediately turn on the oven to heat it up.

2. Make small cuts with a sharp knife. Pour some into the pan vegetable oil heat it up over medium heat.

3. This recipe for baked duck breasts involves pre-frying over high heat to make a delicious crust. At the same time, sprinkle some salt and pepper on top.

4. Soon turn them over to the other side to bring it to a golden brown. Salt and pepper to taste. Prepare a form in which to transfer the breasts, cover the form with foil and send to the oven.

5. In the meantime, put the diced onion into the pan, fry a little. Add flour, stirring constantly so that no lumps form. Put blackberry jam, gradually pour in the broth. Be sure to add salt to taste and pepper if desired. Reduce sauce over medium heat until desired consistency.

6. Remove the finished breast from the oven and cut into small slices. Place on a plate and pour over the sauce. If you don’t know how to cook baked duck breasts incredibly fragrant, add your favorite fragrant herbs to them. This is so beautiful and very tasty dish happened as a result. Bon appetit!

To begin, rinse fresh duck breasts and pat dry on both sides with a paper towel. If the skin on the fillet hangs a little at the edges, you can carefully trim it. Now, with a sharp fillet knife, make notches along the skin on each breast. Cut through only the skin, do not touch the meat. This is done so that during the cooking process the skin turns out to be crispy, and all the fat is rendered.

Place the pan on the stove and place the breasts skin side down on it. Turn on the heat and cook the breasts for 2-3 minutes on each side until golden brown. With gradual heating, the fat from the skin will melt into the pan, so you do not need to use vegetable oil additionally.


Preheat the oven to 180 degrees. On a small parchment-lined baking sheet, transfer the half-cooked duck breasts, add a pinch of salt and a mixture of ground peppers. Put the breasts in the oven for 10 minutes until they are done. If you do not like duck meat pink inside, I recommend making an incision on the breast after 7 minutes. Bake a few more minutes if necessary. Then take out the dish and wrap it with foil, let the meat rest, the juices will be distributed throughout the piece.


In the meantime, make a sweet side dish. To do this, cut apples into thin slices, add pieces of pineapple. I used thawed pineapples, but you can use canned ones.


In the same pan where the bird was fried, send apples and pineapples. If there is a lot of fat left in the pan, drain it first.

I never throw away duck fat, but rather pour it into a jar and keep it in the fridge for other recipes that may need it.