Available recipe: duck breast in the oven. How to properly cook duck breast and a delicious step-by-step recipe for preparing Duck fillet baked in the oven with apples

It would seem that nothing is simpler and easier than cooking duck with apples. This perfect combination of meat and fruit has been tested for centuries. It is with this dish that you can surprise and pamper your guests and household members. The main thing in this recipe is that the dish is prepared easily and quickly, and at the final stage you get a masterpiece.

What you need to cook duck breast with apples

Ingredients:

• duck breast - 3 pieces (according to the number of guests);
• green apples - 3 pieces;
• turmeric spice - a small pinch;
• black pepper - a pinch;
• seasoning for chicken - a teaspoon.

How to cook duck breast with apples in the oven

First, take the duck breast, wash it, dry it, and salt and pepper each piece well, sprinkle with seasonings and spices.

While the pieces of meat are marinating, let's take care of the apples. Late, non-sweet varieties of apples are suitable for this dish. It is better to take green ones, then they will better retain their shape after baking.

There is no need to peel the apples: cut out the core and cut into slices, but not thin, then place them carefully on a baking sheet. We do not add any fat to grease the pan, as there will be enough fat from the duck.

Place the prepared breasts on top of the apples, skin side up, so that when baking they melt and brown, and the turmeric will add a golden color and piquancy to the meat.

Place the baking sheet in an oven preheated to 180 degrees.

That's all! You can do other things. A delicious dish will be ready in 30 minutes.

Soon the wonderful aroma of duck and apples will make you dream about it.

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. It is not necessary to use the same one in the oven every time; it is prepared 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 choose

• It’s better to buy not frozen, but
• Its color is gray-burgundy, quite dark, but not light or brown.
• The packaging must not be damaged.

Cooking secrets

• Prolonged heat treatment makes duck meat drier.
• Before placing the breast in the oven, it is better to lightly fry it so that the fat renders and saturates it.
• If the duck is cooked with the skin on, it needs to be cut to prevent the meat from shrinking.
• If cooked without skin, remove it before cooking.
• When frying, it is better not to use oil or use it to a minimum.
• To make duck meat softer and more tender, it is marinated before baking.
• Do not over-expose the breasts in the marinade, otherwise they will turn out dry.
• The marinade should not be made too sour, otherwise the meat will become inelastic.
• Duck goes perfectly with fruits and berries, from which you can prepare both a marinade and a sauce for the finished dish.

Most popular recipe

Duck breast in the oven can be baked with both vegetables and fruits. The classic combination is with apples. Very few ingredients:

• one duck breast;
• one glass of water;
• half a kilogram of sour apples;
• half a tablespoon of mustard and honey;
• olive oil and spices (salt, ground black pepper) to taste.

How to cook duck breasts with apples in the oven? It's easier than it seems, the main thing is to adhere to the following algorithm:

1. Rinse the breast thoroughly and dry it with a paper towel.
2. Rub the meat with a mixture of olive oil, pepper and salt.
3. Using a knife, cut the skin diagonally crosswise to better render the fat and allow the breast to absorb the salt and pepper.
4. Place pressure on the meat and leave for an hour.
5. Remove grains from apples and cut into pieces.
6. Pour water into a baking tray, add a drizzle of olive oil and place the breast there.
7. Cover it with apple slices and place in an oven preheated to 200 degrees for 30 minutes.
8. To make the meat soft and juicy, you need to periodically water it with water and drained fat in the pan.
9. Mix honey and mustard.
10. Ten minutes before complete readiness, brush the meat with honey-mustard mixture.

Juicy duck breast in the oven (recipe with photos)

The dish is very easy to prepare - see for yourself!

What to take from products:

• 600 grams of duck fillet (breast);
• two teaspoons of natural honey (liquid, not candied);
• 10 grams of garlic;
• a quarter teaspoon each of salt and ground black pepper;
• 100 ml soy sauce.

Procedure:

1. Rinse the breast, first removing any remaining feathers from the skin (if there were any), and dry with a paper or clean cloth towel.
2. Cut the skin into a lattice pattern without damaging the meat.
3. Crush, grate or finely chop the garlic. Mix honey with garlic, pepper and salt and rub the resulting mixture onto the duck breast.
4. Place the meat in a disposable form, pour in soy sauce and leave for an hour (if longer, put it in the refrigerator).
5. When the time is up, place the pan with the breast in the sauce in a preheated oven for forty minutes.
6. Remove the cooked meat and allow the sauce and fat to drain, which can later be used to season the side dish.
7. Cut the meat into pieces, serve with rice (pasta) or as a separate dish, hot or cold.

Duck breast in cognac

To make duck meat soft and juicy, it must first be kept in a marinade, which can be made in different ways. We offer a delicious recipe. Duck breast in the oven will be cooked on a wire rack, and you will need the following products for this:

• one duck breast;
• 50 grams of cognac;
• one head of onion;
• a bunch of parsley and cilantro;
• two cloves of garlic;
• one or two bay leaves;
• salt and pepper to taste.

Preparation:

1. Wash the meat thoroughly and dry with a towel.
2. Remove the skin and rub with pepper and salt.
3. Prepare a marinade of cognac, chopped onion, garlic, parsley, cilantro, and bay leaf.
4. Place the breasts in the marinade, cover with something heavy and keep under pressure for six hours.
5. When the meat is soaked, place it in the oven on a wire rack, under which place a container of water.
6. Water the breast with this water from time to time.
7. In half an hour the dish should be ready.

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.

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 a perfect combination of flavor 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.

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.

Finally

If you're tired of everything and want something new, pay attention to duck breasts. Recipes for cooking in the oven are a good choice for a holiday dish: it looks elegant and solemn, and if you show your imagination and are not afraid to experiment, you can quite easily make it a signature dish.

Parts of a duck carcass are much less commonly used by cooks than chicken. Housewives are worried that with an unfamiliar bird the dish will turn out too dry and too bland. In fact, there are many successful recipes for preparing duck breast. The best of them are described below.

Ingredients: 4 breasts, 10-12 potatoes, onion, garlic to taste, carrots, 2 large spoons of mayonnaise, salt, a mixture of ground colored peppers.

1. The breasts are rubbed with salt, pepper and laid out on a baking sheet covered with foil.
2. On top of the bird is sprinkled with thin carrot sticks, onion cubes, crushed garlic, and random pieces of potatoes. Vegetables are also salted and peppered.
3. The baking sheet goes into a very hot oven for 60 minutes.

Duck breast in the oven is topped with mayonnaise diluted in warm water. Next, the dish is prepared for another 15-20 minutes.

In orange sauce

Ingredients: 2 poultry breasts, 4 large juicy oranges, 190 ml dry white wine, 8 tablespoons of soy sauce, a glass of chicken broth, salt, black pepper, 3 teaspoons of sugar. How to cook duck breast with orange sauce is described below.

1. The breasts are rubbed with salt, sprinkled with pepper and left to marinate for half an hour.
2. The juice of all the oranges with broth and wine is boiled until it boils. Then sugar is added and the mixture is simmered until thickened.
3. Breasts are fried in a frying pan without oil. The fat is drained from the container, soy sauce is added, and the components are stewed for another 7-8 minutes under the lid.

The finished bird is cut into slices, poured with orange sauce and served.

With apples and lingonberries

Ingredients: duck breast, sweet and sour apple, 2-3 tablespoons of lingonberries, salt, aromatic herbs.

1. The skin of the bird is not removed. It is enough to make notches along its surface. The breast is rubbed with herbs and salt.
2. Fry the piece skin side down without oil for 5-6 minutes. Then on the other side for a couple more minutes. It is very important not to overcook the bird.
3. Thin slices of fruit are cooked on both sides in the remaining fat from the breast. When the apples are browned, the berries are poured into them.

The bird is served hot with prepared fruits and berries.

Duck breast salad

Ingredients: 420 g duck breast, a handful of walnut kernels, 220 g processed soft cheese, a clove of garlic, spices to taste, 2 pinches of dried cranberries, 70 g hard cheese, 170 g fresh salad.

1. The breast is boiled, dried, rubbed with garlic and spices passed through a press. The product should stand for half an hour, after which it can be cut into thin strips.
2. The dish is covered with lettuce leaves. Top with slices of breast, diced hard cheese, cranberries, and chopped nuts.

All that remains is to salt the salad with duck breast and season it with soft cheese. If desired, it can be replaced with mayonnaise, but the taste of the treat will change dramatically.

In soy-honey marinade

This unusual marinade will certainly be remembered by the cook for its bright piquant taste. In the future, you can experiment with it when preparing chicken and even pork. Ingredients: half a kilo of duck breast, 2 tablespoons each of high-quality olive oil and soy sauce without additives, a large spoon of liquid natural honey, half a lemon, 3-4 garlic cloves, salt.

1. The poultry fillet is washed and lightly dried with a paper or cloth towel.
2. To prepare the marinade for duck breast, you need to mix all the liquid ingredients from the recipe (squeeze the juice from the lemon). Thin garlic slices and, if necessary, salt are added to them. The last ingredient may not be needed, since soy sauce is already salty.
3. Small incisions are made on the skin of the bird. At the same time, you must not damage the meat.
4. The breasts are left in the marinade for at least an hour.
5. The prepared meat is removed from the remaining garlic cloves and then fried in a dry frying pan. If desired, the bird can be salted at this stage. The pieces are cooked on one side only for 7-8 minutes - skin side down.
6. Duck fat from the frying pan is poured into the mold. Place the breasts on top (again, skin side down). The treat is baked in the oven for about half an hour.

When, when the meat is pierced, a pale pink liquid comes out of it, the dish is completely ready.

How to cook in a slow cooker?

In the “smart pan” the duck breast turns out special – tender, juicy, very soft. Especially if you choose a recipe with various tasty additives. Ingredients: 3 poultry breasts, a tablespoon of mustard, 1.5 tablespoons of grated fresh ginger, 2 tablespoons of light liquid honey, 40-50 ml of unflavored cognac, salt, a mixture of peppers.

1. Wash and dry breasts are rubbed with salt and pepper. Cuts are made along their skin down to the meat.
2. For the marinade, mix ginger (finely chopped), cognac, mustard, honey.
3. The meat is completely immersed in the mixture and left for a couple of hours.
4. The marinated breast pieces are fried skin side down for 3-4 minutes in the baking program.
5. Then the bird is poured with the remaining marinade and cooked under the lid for another 45 minutes.

When serving, duck slices are thinly cut along the grain and poured with sauce from the slow cooker.

With curry sauce

This sauce is prepared simply and quickly. It complements duck and rice perfectly. Ingredients: a clove of garlic, a glass of rice, 630 g of duck breast, 30 g of flour, an onion, 4 g of curry, 2 large spoons of tomato paste, a glass of any broth, a pinch of ground ginger, salt.

1. Prepared breasts are first fried on both sides until crusty in olive oil. Next, they are baked in the oven for 12-14 minutes at high temperature.
2. Onions and garlic are sautéed in a frying pan with the remaining fat. Broth is poured into the roast, tomato paste and flour are added. The ingredients simmer for 2-4 minutes. During this time, you need to use a spoon to break up even the smallest lumps of flour. Salt, ginger, and curry are added to the sauce. The mass simmers over low heat for another 20 minutes.
3. Rice is boiled in salted water until tender.
4. The breasts are poured with the mixture from the frying pan and returned to the oven for another 10 minutes.

Rice is placed on portioned plates, and duck with sauce is placed on top of it.

In red currant marinade

This is a truly festive, festive version of the dish. It will definitely pleasantly surprise your guests. Ingredients: 4 large duck breasts, half a stick of fatty butter, 3 buds of cloves, 150 g of liquid honey, 4 sprigs of marjoram, 320 g of fresh or frozen red currants, a small root of ginger, salt, a mixture of peppers.

1. First, cuts are made on the skin of pre-washed and dried meat, after which they are fried in olive oil on both sides.
2. Honey is melted in a small saucepan. Butter is added to it. When the mass becomes liquid, add salt, pepper, peeled and grated ginger, and chopped cloves.
3. As soon as the mixture begins to caramelize, you can gradually introduce berries into it. Cook the sauce until smooth.
4. Next, the mass is poured into a frying pan with duck pieces. You need to warm the contents thoroughly so that the breast is saturated with the aromas of the sauce.

The resulting dish is decorated with sprigs of marjoram.

Your wedding anniversary is approaching, the date you met, or you just decided to have a romantic evening. And you decided to surprise your other half, but you are racking your brains over an unusual surprise. What if on this day you prepare a divine dinner that ignites the flame of passion in the heart of your chosen one? Don't worry, you won't need to find nectar or ambrosia to do this. Quite earthly food will do. But which one?
We suggest you cook duck breast with apple sauce, which is so suitable for this dish. There will be no high technology or culinary talent in the recipe, so even an inexperienced housewife will be able to cook and surprise her loved one with such an unusual and very tasty dish.

Taste Info Poultry main courses

Ingredients

• duck breasts - 2 pcs.;
• apples, “White filling” variety - 3 pcs.;
• salt - to taste;
• red tomatoes - for decoration;
• sugar - 2 tbsp. l.;
• water - 5 tbsp. l.;
• side dish (rice, potatoes) of your choice.

How to cook duck breast with apples

We prepare chilled duck breasts for cooking; to do this, we need to make cuts on the breasts so that the pieces retain their flat shape and elasticity.


Place the breasts in a hot frying pan; do not add oil, as the duck skin has enough fat for frying. We begin to fry the meat from the skin side.


Fry the meat for literally 4 minutes.
Line a baking pan with parchment paper. Salt the duck breasts and transfer to the mold. Bake the breasts in their own juices in the oven for 15 minutes at 250 degrees.

Peel apples (2 pcs.) and grate coarsely on a grater.


Pour all the water into the pan and add sugar. When the sugar dissolves in the water, add the grated apples and simmer in a frying pan for about 5 minutes.


Peel the remaining apple and cut into thin slices. We also cut the tomatoes into thin slices. Place slices of tomatoes and apples on a plate and place any side dish of your choice on the side. Then lay out the chopped duck breast and put the apple sauce aside. If desired, you can pour the sauce over the duck breast.


Previously we told

Duck meat takes longer to cook than chicken, but there are ways to speed up and make the process easier. For example, duck breast can be quickly cooked if it is first marinated, fried in a pan, and only then cooked in the oven.

The classic side dish for duck meat is apples, but there are other options, such as spinach with rice or potatoes.

Ingredients

• duck breasts 2 pcs.
• rosemary 1 sprig
• soy sauce 30 ml.
• fish sauce 20 ml.
• Worcestershire sauce 30 ml.
• chilli pepper to taste
• ground pepper mixture to taste
• apples 1-2 pcs.
• water 50 ml
• starch 0.5 tbsp. l.
• spinach bunch
• rice 50-100 g
• salt to taste
• green onions for garnish
• sesame seeds for garnish

How to cook duck breast marinated with apples

Take a medium-sized duck or goose breast and trim off any excess fat.

Make shallow slits in the skin with a knife (they should not reach the meat). Fat will escape through these holes during frying, making the crust thinner.

Place the breasts in a deep bowl and cover them with Worcestershire, soy and fish sauce. Add a sprig of rosemary and ground hot pepper, massage the meat so that it is more actively saturated with the sauce. Let the breasts sit in the marinade for about 15 minutes.

Now place the breasts skin side down on a hot frying pan without oil. Fry for 5-7 minutes over low heat.

At this time, wash the apples, remove the core and cut into large slices.

Turn the duck pieces over, add the apples, and continue cooking for another five minutes.

Preheat the oven to 180 degrees. Wrap the breasts with apples in foil and place in a hot oven for 7-10 minutes. Then hold for another five minutes in the switched off oven.

The meat juice remaining in the pan can be used for sauce. Add a little water or wine to it, let the liquid boil, add salt to taste and boil for 3-5 minutes. Then add starch diluted with a small amount of cold water to the sauce. When the sauce thickens slightly, you can turn off the heat.

The meat “rested” in foil will become soft.

Cut the breasts into portions.

Place the pieces of meat on a plate, add apples and spinach with rice.
For the rice-spinach side dish, boil the rice. Rinse the spinach thoroughly and cook it in a frying pan with butter and a clove of garlic for three to five minutes. Add rice to spinach, add salt and stir.
You can sprinkle the top of the dish with sesame seeds. Breasts will be delicious both hot and cold.