How to cook duck fillet in the oven. Recipe with photo

Publication in the group: Poultry dishes

Recipes for simple cooking of soft, tender duck fillet in the oven with interesting and varied sauces or marinades given in this article will help the housewife choose her own options for original and healthy dishes for an everyday family table or an elegant holiday dinner. The taste of fatty duck meat can transform familiar recipes of proven dishes beyond recognition, and also allows you to bring to life the most daring culinary experiments.

Classic recipe

Duck fillet, cooking recipes show in detail all the stages and processes of creating a culinary masterpiece, can be made the main independent dish or used for hearty sandwiches, meat snacks or original salads.

Preparation next.

Composition of ingredients

For a classic baked dish recipe, you need to prepare a set of products in the following proportions:

• 450 g duck fillet with skin;
• 0.5 tsp. salt;
• 1 tsp. mixtures of dry spices and herbs;
• 3 onions;
• 3 cloves of garlic;
• 1 pinch of freshly ground black pepper;
• 25 ml olive or any vegetable oil.

Step-by-step cooking process

First, you need to thoroughly rinse and dry the duck fillet on all sides with a paper towel:

1. On the skin side, you need to make shallow, long cuts without disturbing the integrity of the coating.
2. Next, you need to rub the piece of duck meat well on all sides with a mixture of seasonings and salt.
3. From peeled and chopped garlic cloves in any way, you need to make a paste with salt and a small amount of black pepper, pour in olive oil, then pour the aromatic sauce evenly over all surfaces of the fillet, continuing to rub in the spices to form a “coat” of the marinade.
4. Then cover the coated duck fillet with cling film and leave for a while. You can marinate the meat overnight in the refrigerator.
5. Now you should start preparing the onion cushion, for which you need to chop the peeled onions into thin half rings, add salt and knead a little until the juice releases.
6. Place the onion slices on a greased baking sheet or on the bottom of a heat-resistant dish, level them, and place the marinated duck fillet on top, skin side up.
7. Next, place the dish in an oven well preheated to a temperature of 190 degrees.
8. Bake the duck fillet on an onion bed for about 60-70 minutes.

What can I add?

You can stuff the duck fillet with thin slices of garlic, making deep narrow cuts into the meat pulp.

How to serve a dish

Serve the hot baked fillet to the table along with aromatic fried onions and fresh soft bread, cut the meat into thin portions and remove the skin.

In soy-honey marinade

Many people think that duck dishes are dry and tasteless. However, with the right approach, duck breast comes out very tasty and appetizing.

You should prepare:

• 2 fillets;
• 15 g honey;
• ½ lemon;
• a shot of soy sauce;
• the same amount of vegetable oil;
• 1 clove of garlic;
• salt, spices.

In preparation:

1. In a deep bowl, prepare a marinade from sauce, honey, squeezed lemon juice, vegetable oil, salt, spices and garlic pressed through a press.
2. The fillet is washed, dried and cut so that it marinates better.
3. The meat pieces are sent to a bowl with the marinade, where they are pressed down so that the brine completely covers the duck.
4. The meat is marinated overnight in the cold.
5. The prepared product is fried in hot oil for 7 minutes on each side.

In sweet and sour sauce

Duck fillet, recipes for preparing simple and quick dishes can be easily repeated in your kitchen, goes very well with various sweet additions, the simplest of which will be ordinary flower honey, and balsamic vinegar will give the meat a little piquancy and additional aroma.

Duck fillet. Recipe for cooking in sweet and sour sauce.

Preparation next.

Composition of ingredients

This recipe requires a minimum set of ingredients:

• 1 duck breast fillet;
• 2 pinches of salt;
• 2 pinches of freshly ground black pepper;
• 1 pinch of red hot pepper;
• 1 tbsp. l. liquid flower honey;
• 1 tbsp. l. balsamic vinegar.

Step-by-step cooking process

For this simple recipe, you need to marinate the duck breast in advance:

1. Deep cuts should be made across the entire surface of the fillet, and then thoroughly rub the meat with a mixture of salt and pepper on all sides.
2. Next, you need to mix liquid flower honey with balsamic vinegar and grind the mixture until smooth.
3. After this, the duck fillet needs to be dipped in the prepared sweet and sour sauce so that the meat is evenly covered on both sides and also gets into the cuts made.
4. Next, place the duck breast on a piece of foil, pour the remaining sauce on top, seal the free edges with an envelope and seal it with an airtight seam, and then leave the meat to marinate for half an hour to several hours.
5. Now you can place the prepared preparation in an oven well preheated to 210 degrees for 30 minutes, after which you can turn off the heat, but do not take out the dish, but simmer it for another half hour.

What can I add?

You can pre-fry the duck fillet in a dry frying pan until golden brown on both sides, then pour over the sweet and sour sauce and bake in a hot oven for about 20 minutes.

How to serve a dish

The finished duck fillet should be divided into thin portioned slices, each served with sweet and sour honey sauce and served with any side dish or fresh vegetable salad.

Vegetable stew with duck meat

Duck fillet, recipes for preparing simple and hearty dishes are distinguished by a wide variety of options; you can stew them in portioned pots or cauldrons with various vegetables, which are appetizingly soaked in aromatic juice and fat during the baking process.

Preparation next.

Composition of ingredients

For this recipe you can take a set of the following ingredients:

• 250 g duck fillet or breast;
• 200 g potatoes;
• 150 g fresh cabbage;
• 1 pod of sweet bell pepper;
• 2 onions;
• 1 carrot;
• 2-3 fresh tomatoes or 1 tbsp. tomato juice;
• 2 tbsp. l. refined vegetable oil;
• 1 tsp. salt;
• 0.5 tsp. granulated sugar;
• 0.5 tsp. ground sweet paprika;
• 1 pinch of red hot pepper;
• 0.5 tsp. freshly ground black pepper;
• 1 bay leaf;
• 2-3 cloves of garlic;
• 1 bunch of fresh dill and parsley.

Step-by-step cooking process

First you need to rinse and clean all the components of the dish. It is most convenient to cook in a heat-resistant duckling pan or cauldron, where you can fry the ingredients and then bake in the oven.

Further:

1. Peeled onions must be chopped into small cubes and then fried in vegetable oil until lightly caramelized.

2. Now you can add duck fillet cut into small portions into the cauldron, add salt and season with spices, and fry over high heat until golden brown.
3. After this, add chopped carrots and pieces of sweet bell pepper to the fried ingredients, simmer, stirring, for another 5-7 minutes.
4. After this, add potatoes cut into small slices into the cauldron, stir, cover the cauldron with a lid and cook for another 10-12 minutes.
5. Next, you need to add finely shredded cabbage, fresh chopped tomatoes or tomato juice, distribute evenly, and then pour in the required amount of liquid with salt and granulated sugar, add the remaining seasonings with bay leaf, and place the dish in a hot oven for 30-40 minutes.

What can I add?

You can add any spices and seasonings to the stew to taste. For piquancy and spiciness, place a whole pod of hot pepper in the broth, which after cooking can be thrown away along with the bay leaf.

You can season the stew with tomato and sour cream sauce, which will give the dish a softer, creamy taste.

How to serve a dish

The finished dish should be divided into plates and each serving should be decorated with an aromatic mixture of chopped herbs and garlic.

Dried duck breast

To obtain a tasty and high-quality dish, you should use dairy poultry meat, since the old product does not have a very pleasant smell.

Required components:

• duck breasts - 4 pcs.;
• mixture of peppers (necessarily freshly ground) - 2 tbsp. l.;
• baking salt - up to 600 g.

  
  Dried duck breast

Cooking technology:

1. Wash the poultry fillet thoroughly, dry with paper towels, remove the skin along with the fat layer.
2. If you do come across a mature individual, it is advisable to sprinkle the breasts with vodka (cognac) or leave them in milk for half an hour.
3. Pour ½ amount of salt into a form convenient for work, place the meat on top, add the remaining crystals. Close the container and place it in the refrigerator for a day (for weak salting, keep it for no more than 12 hours).
4. Take out the pieces, rinse well, blot dry, leave in the air for up to 30 minutes, then coat each piece with a mixture of peppers.
5. Wrap the breasts in cotton cloth (gauze) and return to the refrigerator for 2 weeks. Can be kept on the balcony or in the cellar at temperatures up to 6 °C.
6. If you want to get soft meat, it should be dried for up to 10 days, to create a denser product - 3-4 weeks.

Ready dried breasts should be wrapped in sheets of parchment; the delicacy can be stored for up to a month.

Chakhokhbili

Recipes for delicious preparation of a variety of interesting dishes from duck fillet can be found among different nations.

The popular duck meat chakhokhbili in Georgia turns out to be very satisfying and rich, and even a novice cook can easily handle its preparation.

Composition of ingredients

For a delicious, nutritious family lunch, you need to take a set of the following products:

• 800 g duck fillet;
• 400 g fresh tomatoes;
• 200 g onions;
• 100 g carrots;
• 250 ml broth or water;
• 2-4 cloves of garlic;
• 1.5 tsp. salt;
• 1 tsp. mixture of freshly ground peppers;
• 0.5 tsp. coriander;
• 0.5 tsp. khmeli-suneli;
• 1 bunch of fresh dill, parsley and basil.

Step-by-step cooking process

This dish is especially tasty over an open fire in a cauldron, but you can also cook it in a regular oven:

1. The duck fillet must be washed, dried and cut into small equal-sized portions.
2. Peeled onions should be cut into large half rings, and carrots should be chopped into thin cubes or strips.
3. Next, you need to quickly fry the pieces of duck meat in a hot dry frying pan so that the juice inside is sealed under a golden brown crust and the fat is rendered a little.
4. Now it is advisable to transfer the meat to a plate, and fry the onion half rings in duck fat until lightly caramelized.
5. Then you need to add carrot sticks to the onion and simmer until soft.

6. Next, you need to combine all the ingredients in a cauldron or duck pot, add spices and salt, add broth and simmer, covered with a lid or a layer of foil, in a hot oven for about 20-25 minutes.
7. In the meantime, you should chop fresh tomatoes by passing them through a meat grinder or punching them with a blender until smooth puree along with garlic and herbs.
8. Next, you need to pour the tomato puree into the cauldron with meat, carefully mix all the ingredients, cover the dish with a lid again and put in the hot oven for another half an hour.

What can I add?

You can pre-marinate the duck meat in a mixture of salt and pepper. You can also prepare a dietary version of chakhokhbili without pre-frying by placing all the components of the dish in a roasting pan or cauldron and simmer over medium heat in the oven for about 1 hour.

How to serve a dish

You can serve the finished dish with boiled potatoes, rice or green beans, pour prepared tomato sauce over the meat and garnish, and decorate the dish with fresh basil leaves and aromatic cilantro on top.

Under mayonnaise

Duck fillet, recipes for preparing simple and tasty dishes can be selected for a festive feast or an everyday family dinner, easily baked in the oven with mayonnaise sauce so that the meat is evenly fried and covered with a beautiful golden brown crust.

Composition of ingredients

This simple option will require a minimum set of available products:

• 0.5 kg duck fillet or breast;
• 70 ml mayonnaise sauce;
• 25 g butter;
• 200 g onions;
• 0.5 tsp. dry spices;
• 1 tsp. soy sauce;
• 1 bunch of fresh dill or parsley.

Step-by-step cooking process

The duck meat needs to be washed, dried with a paper towel, and then cut into portions of equal thickness about 20 mm.

Further:

1. Each piece of duck fillet must be rubbed with a mixture of dry spices, then poured with soy sauce, stacked on top of each other and covered with film.
2. Meanwhile, peel and cut the onions into rings.

3. Next, you need to evenly distribute pieces of butter on the bottom of a heat-resistant dish, and place slices of marinated duck fillet on top.
4. The next layer is to lay out the onion rings, and then seal everything with mayonnaise sauce.
5. After this, the dish can be put in the refrigerator for several hours or immediately baked in a well-heated oven for 40-45 minutes.

What can I add?

You can add a layer of grated hard cream or piquant cheese to the recipe and spread it on top of the onion rings.

How to serve a dish

You can serve duck fillet with mayonnaise sauce immediately with any side dish of fresh or baked vegetables, mashed potatoes or pasta, garnishing the portioned dish with a generous pinch of chopped aromatic herbs.

With fruit and berry sauce

A truly gourmet restaurant dish can be prepared in your own kitchen for the holiday table from available products, spending a little more time and effort.

Composition of ingredients

For this original recipe, you should select a set of the following ingredients:

Step-by-step cooking process

First, rub the duck fillet in a mixture of peppers, making deep diagonal cuts on the surface of the skin. Then you need to prepare a marinade from soy sauce, balsamic vinegar and granulated sugar, mix and place pieces of breast with skin in it for at least 20-30 minutes, turning occasionally for better marinating.

Further:

1. The prepared duck meat should be placed in a dry deep frying pan and put on fire so that the meat is browned on both sides, and then transferred to a heat-resistant deep dish and tightly cover the dish with a lid or a layer of foil.
2. Now you should squeeze the juice from the orange fruits into a saucepan, and also remove the zest from them and chop them.
3. Next, you need to add a cinnamon stick, anise, coriander and allspice peas to the orange juice, put on medium heat and simmer for 10-12 minutes.
4. After this, you can add black currants to the sauce, and a little later jam, and continue cooking the mass until the desired thickness.
5. Then you need to evenly pour the prepared spicy sauce over the fried pieces of duck fillet, cover the dish with a lid and place in a hot oven for 15-25 minutes.

Ready.

What can I add?

You can marinate the duck in honey mustard sauce and replace the orange juice with dry red wine. Instead of black currants, you can take lingonberries, pitted cherries, red rowan or viburnum, which will add new notes and shades of taste to the sauce.

How to serve a dish

Serve baked duck fillet with fruit and berry sauce with dry red wine. You can decorate a portioned dish with a fresh mint leaf.

Cauliflower gratin

A very tasty and satisfying casserole with duck meat and vegetables with cheese sauce can be served for a family dinner or a holiday lunch.

Composition of ingredients

For this bright, nutritious dish, you should take products in the approximate proportions:

• 200 g duck fillet;
• 100 g onions;
• 3-4 cloves of garlic;
• 300 g cauliflower;
• 1 pod of sweet bell pepper;
• 50 g hard piquant cheese;
• 50 g raw smoked bacon;
• 1 tbsp. full fat milk or cream;
• 2 raw chicken eggs;
• 0.5 tsp. salt;
• 2 pinches of black pepper;
• 1 pinch of red hot pepper;
• 2 tbsp. l. crushed wheat crackers or semolina;
• 1 small bunch of fresh parsley.

Step-by-step cooking process

All vegetables must be washed well, peeled onions and garlic:

1. Cauliflower inflorescences need to be washed and disassembled into equal small parts.

2. Next, wash, dry and cut the duck fillet into small pieces.
3. Chop the onion and garlic as desired.
4. The prepared ingredients of duck meat, onions, garlic and cauliflower should be mixed in a deep heat-resistant form, salt and pepper, and then placed in a hot oven for 20 minutes, where they will be baked until cooked.
5. In the meantime, remove the seeds and core from the sweet bell pepper and cut it into thin strips.
6. You also need to chop the bacon.
7. Then you need to remove the baked components from the oven, spread pieces of chopped bacon and pepper strips over the surface, sprinkle with semolina or wheat breadcrumbs, and mix everything carefully.
8. In the meantime, you need to prepare a filling from raw scrambled eggs, full-fat milk or cream, add spices and salt and distribute evenly in the mold, place again in a hot oven for 10 minutes.

Then you need to take out the casserole again, spread grated cheese on top in an even layer, and bake the dish until it’s golden brown.

What can I add?

You can add any seasonal vegetables of your choice to the casserole, or use ready-made duck breast, which can be immediately filled with the egg-cream mixture.

How to serve a dish

The finished gratin should be cooled a little, then cut into portions, garnish each with fresh parsley leaves, and serve with halved cherry tomatoes.

How to cook duck breast in a frying pan

Grocery list:

• poultry fillet - 2 pcs.;
• salt - 4 tsp;
• pepper (freshly ground only).

  
  How to cook duck breast in a frying pan

Preparation procedure:

1. Rinse the meat, pat dry with napkins, make several cuts on the skin with a knife, rub the pieces with salt and pepper, close the container, and leave in this state for 20 minutes.
2. Heat a frying pan, sprinkle the bottom with salt (1/4 tsp). If using skinless duck breast, add enough oil.
3. Use paper towels to remove excess salt and moisture from the duck layers and place the portions in a container. Fry the pieces, holding them with a fork to ensure even heating. After 5 minutes, turn the layers over, salt the untreated side, and continue the process.

The proposed option will allow you to get meat with blood. To achieve complete readiness, you need to pour in ½ cup of water and simmer the product for 10 minutes, covered.

Useful tips

To prepare a variety of delicious dishes with duck fillet, you need to choose the right fresh meat from a young bird; it is advisable to take high-quality farm products from trusted manufacturers. When you press your finger on the duck skin, you should feel elasticity, and the dent should quickly disappear from the surface, returning to its original position. The fat on duck meat should be translucent and in small quantities.

If you are unable to purchase fresh meat, then you need to properly and slowly defrost the semi-finished product by placing the product on the bottom shelf of the refrigerator. Baking in the oven is the optimal way to prepare delicious dishes from duck fillet, as the meat turns out to be quite juicy and tender, while excess fat is rendered, which simultaneously soaks the side dish vegetables.

Fatty duck meat goes well with spicy mustard or sweet and sour fruit and berry sauces, which also help improve digestion. A variety of simple recipes for preparing interesting and original duck fillet dishes will help every housewife choose her favorite options for everyday hearty lunches and exquisite holiday feasts.

The nuances of cooking duck breast

The reasons for obtaining a tasteless poultry dish lie in two factors - the use of a low-quality product or a violation of its preparation technology.

Nuances and recipes for cooking duck breast

How to choose the right poultry meat:

• this is not entirely difficult to do if you take into account several requirements for such a product. A high-quality, well-fed carcass without any unpleasant odors is suitable for a festive table or everyday use;
• fresh poultry should be soft, smooth and dry in appearance, with a firm breast, tender webbed feet, and a deep red hue when cut.
• the best option in terms of weight and age indicators would be a two-month carcass weighing from 2 to 2.5 kg;
• If you couldn’t buy a fresh duck, a chilled carcass will do just fine. It is better to avoid frozen products, as they lose a large percentage of their taste and beneficial properties. When purchasing, you need to pay attention to the integrity of the packaging, expiration date and the presence of a gray-burgundy shade of meat. A light color is a sure sign of fraud (violation of processing and storage technology) on the part of the manufacturer.

Culinary cooking secrets:

• To obtain the best taste of a meat dish, long heat treatment of the delicacy is not recommended - only lightly cooked. Otherwise, there is a risk of “feasting” on over-dried food;
• This rule also applies to cooking duck breast in the oven. Before placing in the oven, portions must be lightly processed in a hot frying pan. With this method, the subcutaneous fat, of which there is a lot in duck breast, will quickly melt, soak the meat well, make it soft and deliciously tender;
• when frying, it is recommended to use a small amount of odorless oil or with a slight pleasant aroma (such as olive);
• A win-win way to get a delicious dish is pre-marinating. However, you should not overdo it. It takes 30–45 minutes for the meat to remain in the prepared mixture, which should not be too sour. Otherwise, the fibers will lose their elasticity and become stiff;
• It is advisable not to remove the skin of the bird, because it is under it that most of the fat is contained. Since the skin of duck is much denser than that of chicken, several shallow cross-shaped cuts should be made on it to prevent the pieces from pulling together during frying;
• Duck breast is best cooked in a casserole made of cast iron, tempered glass or ceramic. A non-stick frying pan or a classic roasting pan will do.

The recommendations given will help you get the desired result, but the best adviser will be your own intuition and, of course, acquired experience.