Duck Fillet Recipes

Cook the duck fillet with orange juice. Products: 800 g fillet, 1 tbsp. fresh orange juice, 3-4 tbsp. honey, 200 g of tomato ketchup, thyme, salt.
Wash the duck meat, with a knife in the fat layer, make cuts (obliquely) so that the fat comes out faster. Sprinkle the fillet with salt, then rub with honey. Put the duck in a bowl, put a sprig of fresh thyme, cover with orange juice and refrigerate for 8 hours. Marinate duck meat can be within 48 hours. Remove the duck fillet from the fridge, remove the thyme, dry the meat with a paper towel, put the fat down on a thick-walled cold frying pan. Place the pan on a slow fire and heat for 5 minutes, then add heat to medium and cook for another 5 minutes. Then drain the formed fat, turn the fillets on the other side, put the pan in the oven heated to 200 ° C for 10-15 minutes. After that, remove the duck, cover and leave for 10 minutes.Before serving, cut the duck meat in portions.
For cooking duck fillet with vegetables, you will need the following products: 2 fillets, 1/2 zucchini, 1 bell pepper, 1/4 small pumpkin, 200 g cauliflower, 1 small carrot, 1 onion (purple), 3 potatoes, 100 g cream, 30 ml rast. oils, 1.5 tbsp. flour, salt, ground pepper.
Wash and peel the potatoes, boil them until half cooked in salted water. Peel the rest of the vegetables, chop the pumpkin and zucchini into cubes, onions - half rings, pepper - thin straws, carrots - in circles. Divide the cauliflower into inflorescences, boil it until half cooked in boiling salted water. Grease a baking sheet with butter and lay out zucchini, pumpkin. Sprinkle vegetables with oil, pepper, salt. Place the baking tray in the oven, heating it to 180 ° C. After half an hour, place the potatoes, cabbage, sweet peppers, carrots and onions.
Rinse the duck fillet, dry with a paper towel. Make small cuts on the meat with a knife and place a piece on a hot frying pan with vegetable oil. Fry it on low heat on both sides. Fill it with 50 ml of cream and add 4 tbsp. boiled water. Stew the fillet under the lid closed. In a separate bowl, combine the remaining cream and flour, add some spices. Pour the mixture into the skillet with the duck and simmer for 10-15 minutes on minimal heat.Serve the finished fillet, cut it into portions. Next to the dish lay out the vegetables baked in the oven. Pour the duck with the creamy sauce in which it was doused.
Cook the duck with horseradish, sour cream and apples. It will take: 400 g of fillet, 1 large apple, 3 tbsp of grated horseradish root, 1 tbsp. olive oil, 65 g sour cream and natural yogurt, 5 ml of lemon juice. To decorate the dish: 20 g fresh parsley, some peeled walnuts.
First, prepare the sauce: peel the apple, remove the core and rub it on a medium grater. Transfer the resulting puree into a small saucepan, pour 30 ml of water and cook for 15 minutes under the lid. Cool it down a little and rub it through a sieve. Grate the horseradish root on a grater and combine with yogurt and sour cream. Pour in freshly squeezed lemon juice, salt, mix and pour to apple sauce.If desired, chopped walnuts can be added to the sauce.
Grease the duck fillet with vegetable oil, salt and pepper. Fry the meat on the grill for 7 minutes on each side until crusting. Cut the prepared meat into thin pieces, arrange on a large dish in the form of a fan, pour a portion of the sauce in the middle.Sprinkle meat with walnuts, a little dried in a skillet without oil, and chopped parsley.

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