How to cook duck breast so it's soft and juicy

They say that duck is not for everyone: it has a peculiar smell, there is a lot of fat, and the meat is tough. Have you never eaten it, but really want to try it? Cook the duck breasts in the oven. If you appreciate the taste of a new dish, it will become a frequent guest on your table. You don't have to use the same recipe every time. Duck breast is prepared in the oven in different ways: there is both an everyday option and a festive one. But first, a few secrets. In order for the meat to turn out tasty, you need to choose and prepare it correctly.

How to properly cook duck breast

First you need to see if there are any feathers left somewhere. If you find it, scorch it over the fire. Then wash the breast and dry it well with a towel.

Attention! Even if you are going to bake the breast in the oven, you still need to fry it on both sides first. They also say “fry”. This creates a crust on the outside that will not release the juice from the meat.

You need to make cuts on the skin, but so as not to cut through it. Duck skin is thick, thicker than chicken, but nevertheless you must act carefully. The breast is cut either with parallel cuts obliquely, or obliquely, but perpendicular to each other (diamonds). Why is this necessary? Firstly, during frying, excess fat will be rendered, which is located just under the skin. Secondly, if this is not done, then during frying the skin will tighten and look unsightly.

Then you can marinate the breast as indicated in the recipe. Or in the simplest case, grate well with coarse salt and pepper. Leave to sit for at least 20 minutes.

We will fry in a dry, well-heated frying pan with a non-stick coating or cast iron. There will be a lot of splashing, so be prepared for it. The breast is placed skin side down in the pan. It is very convenient to do this with special silicone gloves - a potholder, since it will need to be pressed onto the surface of the frying pan. If you don't have gloves, use a spatula.

Fry on the skin side for 5-7 minutes. Then turn it over and cook on the second side for another 3 minutes. If the piece is thick, then you can also put it on one side for 2 minutes and on the other for 2 minutes.

Then remove from heat. For those who like medium rare (with blood), the meat is ready. For everyone else, there are two options for the development of events - continue cooking in a frying pan, adding 2-3 tablespoons of water, covered, over moderate heat for another 10 minutes; put in a baking dish (or directly in this frying pan, if it allows), put in the oven and hold there at a temperature of 170-180°C for the same 10 minutes.

After cooking, you should never cut the meat immediately. Remove, cover with a lid or foil and let the roast rest for a few minutes. During this time, you can prepare some sauce or side dish. By the way, the fat that melted from the breast in the frying pan is just enough to fry the potatoes.

Duck meat loves sweet and sour and even sweet sauces, fruit and berry. Here again there will be a recipe from Olga Bondas, which will contain fruits and a lot of spices.

Garnish

Once you learn how to cook duck breasts, you can think about suitable side dishes. We offer one of the most successful and unusual, the ingredients of which go well with duck meat. This is red cabbage, which needs to be stewed with apples and caraway seeds.

Required Products:

• a small forkful of red cabbage;
• two apples;
• one onion;
• half a teaspoon of cumin;
• half a glass of red wine;
• a tablespoon of vinegar;
• pepper, salt (to taste).

Preparation procedure:

1. Chop the cabbage and fry a little with the juice remaining after cooking the duck breasts: this will give the cabbage a special taste.
2. Peel, core, and coarsely grate apples.
3. Thinly slice the onion into half rings.
4. Add apples and onions to the cabbage and simmer for five minutes, then pour in red wine and simmer all together for about another ten minutes.
5. After this, put cumin, pepper, salt, a tablespoon of wine vinegar into the cabbage and simmer for another five minutes.
6. Turn off the heat, cover the container with a lid, and leave for a few minutes to allow the dish to steep.
7. Serve with sliced ​​breast.

duck breast

Duck breast, once considered a delicacy, can now be purchased in almost every store. The product is fatty, so experienced chefs recommend combining it with fruits and vegetables. These ingredients add a piquant taste and neutralize excess fat. Recipes for preparing dishes with duck breast work up a healthy appetite: with apple, orange juice, honey, berries. Freshness is the main criterion for achieving juiciness and tenderness of meat. When purchasing a product, you should pay attention to its color - dark or light burgundy, but not brown. You need to cook the duck immediately after purchasing it, although some housewives prefer to marinate the flesh for 30-40 minutes. Staying in the marinade for too long will cause the meat fibers to lose their elasticity. Breast is often added to salads, although the optimal way to cook it is considered to be low or medium rare. Oil, preferably olive or any other odorless oil, is added in a minimal amount. When using a non-stick frying pan, frying is done without adding oil. Before baking, the breast should also be lightly fried to melt the fat and saturate the meat. The peel is removed at the end of the heat treatment.

Features of cooking duck meat

In order for the meat to turn out tasty, you need to choose and prepare it correctly.

If you buy poultry in a supermarket, then give preference not to a frozen carcass, but to packaged chilled meat. It looks burgundy grey, but it doesn't look like light chicken, but it's also a far cry from red beef. Pay attention to the expiration date and integrity of the packaging.

The skin must be cut before baking.

How to cook tender and soft duck? Use the following tips from chefs.

The marinade will give the duck softness and tenderness, but it also needs to be prepared correctly. Firstly, it should not be too sour. Fruits are ideal, from which both marinade and sauce for the finished dish are prepared.

Secondly, the meat should not be left in the marinade, otherwise it will become dry.

• If possible, reduce the cooking time: prolonged heat treatment will make the meat dry.
• Pre-frying before baking will “seal” the liquid inside, and the rendered fat will saturate the meat, making it juicier.
• When cooking poultry with its skin, it must be cut, otherwise the meat will shrink. And if you plan to cook the duck without skin, then it must be removed before heat treatment.
• Since duck meat is already fatty, you should not use a lot of oil when frying, or even avoid using fat altogether.

Family Recipe Jerky

Category: Snacks Meat snacks

I bring to your attention a family recipe for a homemade delicacy - dried meat, which has been tested for decades and is passed down in our family from generation to generation! No special skills are required to prepare dried meat at home, the main thing is to observe the amount of salt. You can dry a variety of meats, both fresh and frozen. This homemade delicacy is perfect for sandwiches and as a holiday snack!

Meat Salt Sugar Pepper mixture Coriander Cumin Bay leaf Garlic Cognac Duck breast Rosemary Black pepper

Thai recipe

Duck breast, recipes for which are extremely popular in Asian cuisine, amazes with its taste no matter how it is prepared.

Product composition:

Thai recipe

Execution of the recipe:

Food should be consumed immediately after presentation - this is the tradition of Thai cuisine.

How to cook duck fillet with skin

Today I propose to cook the most tender duck fillet. The recipe itself is as simple as possible, and the ingredients are minimal (you only need salt and duck breast with skin). The secret to obtaining the most delicious and very juicy duck fillet lies in the cooking process: first we will fry the meat in a frying pan, and then bring it to readiness in the oven. Duck meat turns out to be very tender; it can be sliced ​​and then served hot with any side dish or made into sandwiches.

Up your sleeve

It is very easy to cook duck breast in the oven in the sleeve. The recipe is again simple, and the dish will turn out tasty and juicy thanks to orange and honey, which go perfectly with duck meat.

Products:

• two duck breasts;
• half a kilogram of potatoes;
• half an orange;
• a tablespoon of honey;
• a tablespoon of vegetable oil;
• a teaspoon of salt;
• a third of a teaspoon of pepper mixture.

Preparation:

1. Rinse the breasts and dry them with a towel.
2. Squeeze the orange juice and mix it with honey.
3. Rub the breasts with salt and pepper, pour over the marinade of honey and orange juice and leave for half an hour.
4. Peel and cut the potatoes into pieces, add vegetable oil and salt.
5. Place the breasts with potatoes in a sleeve and place in the oven.
6. Bake at 220 degrees for an hour.

Marinated zucchini salad

Category: Salads Salads from vegetables, mushrooms, cheese Salads from vegetables

Very aromatic, quick-cooking marinated young zucchini salad! Ready after 5 hours, it’s great to prepare it for an upcoming picnic in jars and take it with you out into the countryside as an appetizer for meat or to fill a delicious shawarma with grilled meat (I’ve attached a recipe and photo of the shawarma). The salad “winterizes” perfectly and will delight you with its summer aroma, for this you just need to adhere to simple canning techniques, which I will also describe during the cooking process!

Zucchini Carrots Cucumber Dill Lovage Vegetable oil Vinegar Soy sauce Sugar Lavash Duck breast Onion Tomato Hard cheese Sauce

Grilled breast - basic cooking principles

Be sure to marinate the meat before cooking.

The marinade is prepared using soy sauce, fermented milk products, mayonnaise or sour cream. Honey, herbs, spices, lemon and herbs are added to it. The marinade is mixed and the meat is dipped into it. You need to marinate the meat for at least half an hour.

To make the breast more tender , pound it lightly with a hammer.

Place the marinated meat on a frying pan or grill and fry on both sides until golden brown. You can roast it either in the oven or over coals.

Duck breast baked in the oven

Duck breast, the recipes for which will allow you to decorate a festive table, is especially good baked with pomegranate sauce.

Duck breast baked in the oven

Ingredients:

• olive oil and butter - 20 ml + 40 g, respectively;
• poultry fillet - 1 kg;
• pomegranate - 1 pc.;
• regular sugar - 2 tsp;
• red wine - 200 ml;
• pepper mixture, salt;
• rosemary - 2 sprigs.

Cooking method:

1. Rinse the duck breasts thoroughly and pat dry with paper towels.
2. Make cross-shaped cuts on the skin in several places. This technique will allow you to partially melt the fat layer, nourish and soften the meat fibers during cooking.
3. Rub the pieces well with the pepper mixture and salt and leave them covered for half an hour.
4. Heat a frying pan with oil and fry the breasts for 5 minutes on each side.
5. Place the browned meat on foil, cover with rosemary sprigs, add a few peppercorns, and place in the oven at 180°C for 15 minutes. This time is quite enough for the product to be ready to medium.
6. Grind the separated pomegranate seeds in a blender and squeeze out the juice through cheesecloth.
7. Pour the duck fat left over from frying into a saucepan, heat to a boil, then add sugar, wine and ruby ​​juice. Cook the mixture for 5 minutes. until the liquid evaporates. If desired, you can add 1 tsp. starch, which will give the composition greater density. Continue the process for another 3 minutes.

Pour the resulting sauce over the hot meat and serve immediately.

In the marinade

Duck in the oven with pear marinade is ideal for a festive table! Sweet pear cider combined with honey will make the meat tasty, soft and tender.

Products for 4 servings:

• duck fillets with skin - one per serving
• pear cider - one glass
• meat broth - 200-220 ml
• a couple of tablespoons of melted butter
• tablespoon liquid honey
• ground black pepper
• salt to taste

Preparation

Prepare the marinade for the duck breast: in a bowl, mix honey, cider, black pepper and salt to taste.

To make it soft, marinate the meat before baking: place the breasts, skin side down, in the prepared marinade. A couple of hours in the refrigerator will be enough to pre-prepare the meat.

While the meat is marinating, preheat the oven to 180'C and prepare a spacious baking sheet or mold.

We take the duck out of the refrigerator, make cuts in the skin (so that the meat does not shrink) and place it on a baking sheet. Bake until done, about 60 to 80 minutes. We check the readiness as follows: pierce the thickest place with a knife or fork and look at the juice - if it is clear, then the bird is ready.

By the way, during baking in the oven, any meat should be poured with the juice that is released. And if there is no need for a golden brown crust, then it is better to wrap the meat in foil.

Now let's start preparing the sauce. We pour the marinade the duck was in into a saucepan, mix it with the broth and put it on the stove - it needs to be boiled down by half.

Before serving, cut the finished meat into pieces and pour over the sauce. Finely chopped greens will give it an appetizing appearance.

No. 1. Duck breasts baked with potatoes: “classic”

• potatoes - 1 kg.
• duck breasts - 4 pcs.
• garlic cloves - 5 pcs.
• onion - 1 pc.
• mayonnaise sauce - 100 gr.
• carrots - 1 pc.

1. Line a baking sheet with foil in advance and additionally grease with oil to prevent burning. Wash the breasts, dry them, rub with your favorite spices and a mixture of pepper and salt. Leave for a third of an hour in the dry marinade.

2. Place the breasts on a baking sheet. Chop the carrots into thin slices and sprinkle them over the meat. Chop the onion and place it on a baking sheet too.

3. Rinse the potato tubers. If they are small, do not peel them, cut them into slices and place them nearby. In the case of large potatoes, chop them into cubes and place them between the briskets.

4. Sprinkle the entire contents with spices again. Dilute mayonnaise with water in equal proportions, squeeze garlic into this sauce. Baste the breasts and the entire contents of the pan.

5. Before preparing duck breast for this recipe, preheat the oven to 180 degrees. To keep it soft and juicy, cover the baking sheet with a sheet of foil and bake for 50-60 minutes. After this time, remove the foil and cook the duck for another 20 minutes.

In foil with cranberry sauce

To get flavorful and tender meat, use the following recipe. Duck breast in the oven is cooked in foil. We take products:

• 800 grams of duck fillet;
• one medium-sized onion;
• 150 ml water;
• 60 ml wine vinegar;
• ground black pepper, salt to taste.

Preparation:

1. Wash and dry the breast, rub it with salt and pepper.
2. Cut the onion into rings and cover the duck fillet with it.
3. Mix water with wine vinegar, pour over the meat, leave for two hours.
4. Remove from the marinade onto a napkin to drain off excess liquid.
5. Fry the breast on both sides, wrap in foil so that the juice does not leak out during baking.
6. Heat the oven to 180 degrees and place the meat there for half an hour.
7. Remove from the oven, cool, cut into slices (can be diagonally).

One way to serve it is with cranberry sauce, which goes well with duck meat. To prepare it you will need:

• 100 grams of sugar;
• 150 grams of cranberries.

Sort the cranberries, rinse under running water, add sugar, crush the berries and put on fire. When the sugar is completely dissolved, remove from heat, cool, pass through a fine strainer and pour over the duck breast pieces.

Duck breasts “Uti-uti”

Category: Main dishes

3 ingredients 30 minutes

Wash the duck breasts, dry them with a towel, and make longitudinal cuts on the skin side. Heat the pan, do not use oil, place the breasts skin side down. At maximum heat, fry the breasts on all sides, including the sides, for 5 minutes, then add salt, add seasoning, enough on one side (the skin), cover with a lid and steam for another...

tags: dinner

Recipe 7. Grilled chicken breasts with cheese

Ingredients

400 g Cheddar cheese;

250 ml barbecue sauce;

four chicken breasts.

Cooking method

1. Wash the meat well under the tap. Remove excess fat and skin. Dry with napkins. We make a cut on one side to create a small pocket.

2. Cut the cheese into slices. Place a piece of cheese into each cut and secure the edges with toothpicks or wooden skewers.

3. Turn the oven on to the “Grill” mode and fry the breasts with cheese at a temperature of 180 C. The distance from the heating element should be 15 centimeters. During the baking process, grease the breasts with BBQ sauce. After ten minutes, turn over and fry for the same amount of time.

No. 2. Duck breast in honey and soy sauce

• breast - 600 gr.
• soy sauce - 70 ml.
• liquid honey - 40 gr.
• Sunflower oil - 60 ml.
• lemon juice - 45 ml.
• garlic cloves - 5 pcs.

Below we provide step-by-step instructions on how to cook the most delicious duck breasts.
Traditionally, they are first fried and then baked in the oven. Juicy pieces of meat just melt in your mouth. 1. Rinse the briskets, dry them, and start making the marinade. For this purpose, combine lemon juice, soy sauce, oil, honey. Squeeze the garlic here. Don't add salt.

2. Take a sharp knife and make several even and fairly deep cuts on the breasts. Coat the bird with marinade and leave in the bag for 1-1.5 hours.

3. After the allotted time, take a dry non-stick frying pan. Lightly oil it and place the briskets skin side down. Cover with a lid so that it creates a light press. Fry for 8 minutes.

4. Then preheat the oven to 180 degrees. Grease a baking sheet and place the breasts on it in the same position. Bake for 30 minutes. Determine readiness by piercing the meat; a translucent liquid should come out of the meat.

Here's a simple recipe for how to cook a duck breast (or several). Remember, to keep it soft and juicy, you must first soak the meat in the marinade.

With blue cheese sauce

Duck meat loves being next to sweet and sour foods - apples, berries or fruit sauces. Baked duck with apples has always been considered a royal dish. This recipe is easy to prepare and does not require much investment, both financial and time.

Products for 4 servings:

• a pair of duck breasts
• 200 g green salad
• green apple sweet and sour varieties
• a couple of tablespoons of olive oil
• a couple of garlic cloves
• sprig of rosemary
• 20 g pine nuts
• salt and pepper to taste

for the sauce:

• heavy cream - 50 ml
• blue cheese - 45-50 g
• salt and pepper to taste

Cooking time: 30 minutes

Stages of work:

First of all, we need to prepare the sauce so that it has time to brew. Grate the cheese on a grater with medium holes. Pour the cream into a small saucepan and bring to a boil, remove from the stove and immediately add the grated cheese. To prevent the mixture from forming lumps, it must be thoroughly mixed until the cheese melts. Once the sauce is smooth, set it aside to cool.

Now let's take on the duck: add salt, pepper and fry in a frying pan heated with olive oil on each side for 3 minutes (you need to lay it out skin side down). When we turn over, add peeled and chopped garlic and a sprig of rosemary. Now set the pan aside and let it stand for about 10 minutes. Cut the warm breast into thin pieces.

Let's prepare the remaining components. Wash the apples and cut into thin slices. We also wash the green salad leaves and mix with apples, add salt to taste, you can also pepper, sprinkle with olive oil and mix - the duck salad is ready.

Before serving, put all the products on a beautiful dish: first, apple salad, meat pieces on top, pour cheese sauce over everything, sprinkle with crushed pine nuts. Bon appetit!

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 lemon-egg sauce

Products for 4 servings

• duck breasts - 4 pcs
• olive oil - 4 tbsp.
• half a teaspoon of dried basil and oregano mixture
• salt - also half a teaspoon
• the same amount of paprika
• ground black pepper - 1/2 teaspoon

for the sauce:

• egg yolks - from 4 eggs
• freshly squeezed lemon juice - about 50-60 ml
• teaspoon Tabasco sauce
• half a teaspoon of dry mustard
• olive oil – 95-105 ml
• vegetable oil - 220-240 ml

The method of preparing meat in this recipe is not original. We will fry the breasts in a frying pan, but the original sauce, which we will pour over the meat before serving, will add flavor and flavor to the meat.

Preparation

We will fry the duck meat on the grill, having previously greased it on both sides with oil and seasonings. We already have butter, so after spreading it on the breasts, set them aside and start mixing the spices.

In a bowl, mix oregano, basil, salt, paprika and pepper and sprinkle the mixture over the breasts.

Preheat the grill and sear the duck pieces on all sides for 15 minutes.

While the breasts are frying, prepare the sauce by combining the following ingredients: lemon juice, egg yolks, mustard and Tabasco sauce. To make the sauce homogeneous, add vegetable oil while constantly stirring in a very small stream.

Place the fried duck pieces on a dish, pour over half the sauce, and serve the remaining half in a gravy boat.

Bird with mustard and turnip

• 300 g breast;
• 4 medium turnips;
• a pinch of sugar;
• 2 tbsp. cream.

1. First, peel and cut the turnips into cubes and place them in boiling water for 10 minutes.
2. Then melt the sugar and cream in a small saucepan.
3. Cover with a lid and simmer over low heat for 15 minutes.
4. At this time, remove the fatty skin from the tenderloin and cut the meat into thin strips. Fry them in a frying pan for 4 minutes per side.
5. Pour the sauce over the finished meat.

Cooking duck fillet according to recipes with photos

3 servings

50 minutes

166 kcal

5/5 (1)

Poultry is always a very tasty and tender dish, but duck is different in that it makes quite fatty, although very tasty dinners. True, if you cook it a little incorrectly, it’s very easy to ruin everything. But there is nothing difficult in cooking fillet, especially if you first read a couple of basic rules and recipes.

I've found a couple of my favorite options that are easy and quick to prepare, so you can read them and enjoy cooking duck as much as I do.

Duck in the oven with garnish

Kitchen utensils and appliances: cutting board, baking dish, knife, frying pan, oven.

1. Rinse the duck and cut the skin on both sides.
2. Place the meat skin side down in a hot frying pan, and when it starts to sizzle, reduce the heat slightly.
3. Add spices. Fry for 3-4 minutes until fat appears in the pan.
4. Turn the pieces over and fry the other side.
5. Peel and cut 8-9 potatoes into large pieces.
6. Mix 2 tablespoons of honey and 2 teaspoons of balsamic vinegar in a bowl.
7. Place the meat in the pan, skin side up, and pour out the fat. Peel and simply crush 3 cloves of garlic with a knife. Place it on the meat.
8. Move the potatoes there and pour the dressing with honey over everything.
9. Sprinkle with pepper and thyme to taste.
10. Cook at 200°C in the oven for 30-35 minutes.

To properly, tasty and quickly cook duck fillet in the oven, like the recipe with the photo above, watch the video. In it, the man explains everything in detail so that the audience can understand.

Cooking time: 15 minutes. Number of servings: 4. Kitchen utensils and appliances: cutting board, plate, knife, fork, frying pan.

1. Remove the skin from the fillet, if any, and salt it on both sides.
2. Pour a tablespoon of oil into the pan and, when it is hot, add the fillet.
3. Fry for 2 minutes on each side, and then another 3.
4. Transfer the fillets to a plate and scrape off any that have stuck to the pan.
5. Cut one onion into half rings and a clove of garlic into cloves.
6. Cut 7-8 cherry tomatoes in half.
7. Add another spoonful of oil into the pan and lightly fry the onion in it.
8. After 2-3 minutes, add garlic and tomatoes.
9. Add about a teaspoon of thyme and a little salt. Cook for a couple more minutes.
10. Pour a tablespoon of vinegar into the pan and stir.
11. Add parsley, discarding any large branches.
12. Place the fillet and Parmesan cheese, cut into large pieces.
13. Stir and cook for another 2-3 minutes.

Although the recipes for preparing this duck fillet dish with photos are quite simple, it is still better to watch the video and make sure that you understand everything correctly and prepare everything correctly.

Duck fillet goes well with any side dish, but depending on whether you cook it with skin or not, choose dishes to go with it.

If you prepare a fattier version with skin, then it is better to serve it with baked vegetables, boiled rice or other porridge.

Skinless fillets can also be served with fattier dishes, such as fried potatoes, deep-fried vegetables or pasta with gravy. Although you can always get by with fresh vegetables or salad.

Some tips

• When cutting the skin on a duck, be careful not to cut into the meat. Use a sharp knife for this.
• Instead of parsley, you can use cilantro and a little basil for a more zesty flavor.
• Fry the fillet in a very hot frying pan, and then reduce the heat slightly to get a golden brown crust and juicy meat inside.

Other options

To cook duck, chefs have come up with a lot of options that are also available to ordinary housewives. For example, you can make Peking duck at home, and it will turn out no worse than in a restaurant. Or bake duck with apples in the oven to get juicy, tender and sweet meat.

A similar, but more interesting option would be duck with oranges in the oven, which is not a shame to put on the holiday table.

And if you just want to have a tasty dinner, then you can cook duck in a slow cooker and not spend a lot of time on it.

What do you think of our recipes?

Duck and goose in cognac and port

Category: Snacks Meat snacks

Why carpaccio? But because it is thinly sliced ​​and raw in essence. Initially, carpaccio was cut from raw beef and served with an olive oil sauce with vinegar or lemon juice. It was invented by Giuseppe Cipriani (owner of Harry's Bar in Venice. Hemingway, Maugham, the Rothschilds, Onassis and Maria Callas, Charlie Chaplin, Prince Charles and Princess Diana frequented it. In the 50s of the last century, one of the bar's honorary guests was Countess Amalia Nani Mocenigo . The doctor advised the countess, who had anemia, to eat a lot of raw meat. And Giuseppe Cipriani came up with the idea for her to eat meat this way. At that time, an exhibition of the Venetian Renaissance artist Vittore Carpaccio was taking place in Venice. The paintings of this artist were distinguished by an abundance of red color, and this food was named after him. Moreover, this term, or name - whatever you want, is now used in relation to thinly sliced ​​fish and even vegetables with mushrooms. But still, strictly speaking, this is not exactly it ... or “he"? Who Italian knows - correct me. After all, our birds are not completely raw, but a little bit... pickled, as it were.

Duck breast Goose Salt Cognac Dessert wine Rosemary Thyme Allspice

Installation Rules

When performing a high-quality installation of an installation on a wall or floor covering, you will have to comply with the requirements.

These include determining the installation area, as well as where to strengthen the floor frames.

• After this, you need to secure the device.
• Then they fix it on the wall.
• The next operation is the installation of the toilet itself.
• Then check the installation level.
• The last operation will be to secure the toilet seat cover.

It is possible that the purpose of the fasteners is not entirely clear

You need to pay special attention to this. When installing, pay attention to the location of the mounting fastening tabs

This is essential when installed on an internal wall. If the paws are placed incorrectly, the load is distributed unevenly.

This will further cause deformation of the wall on which the toilet was mounted. It is necessary to adjust the frame until the desired height can be fixed. Finishing should begin only after installation is completed. The toilet bowl is attached to the finished wall.

Peking duck

It’s an interesting name, and our beauty’s appearance is amazing; as for the taste, everything is super here too. I found a wide variety of recipes on how to cook using this technology, but I want to offer you this video from Stalik Khankishiev for viewing. He prepared it quite simply and quickly and will definitely teach you how to do it too:

I wanted to take Yu. Vysotskaya first, but unfortunately I couldn’t find it, so anyone who managed to record and watch her version on TV, please share it in the comments, I will be very happy about it.