Many people believe that duck dishes are suitableexclusively for holidays or some family celebrations. Naturally, recipes vary: in complexity, the set of necessary products, as well as their cost, cooking time, and so on. There are a lot of nuances, but from the whole sea of culinary masterpieces, you can choose a completely simple, but at the same time original dish that anyone can master - both a beginner and a real professional. The recipes for delicious duck fillet presented on this site are suitable not only for a festive table, but also for everyday use. Please yourself and your loved ones with a ruddy juicy dish, because sometimes you just need to arrange small holidays without any reason.
Duck fillet in honey-orange sauce with berries
Meat dishes are prepared in different ways, weWe suggest making duck fillet in sweet orange sauce with dry wine and honey. Treat your loved one to a romantic dinner - this recipe is perfect for such an occasion. Ingredients:
- half a glass of freshly squeezed orange juice
- table salt - to taste
- 50 grams of forest berries (you can use both fresh and frozen)
- 15 milliliters of olive oil
- one large fillet of duck with peel
- ½ cup dry wine
- a tablespoon of melted honey
- fresh basil - for decoration
- ½ orange (only zest will be needed)
Method of preparation:We think this recipe will be very easy to master, so don’t put off until tomorrow what you can cook today. Take the fillet and make not too deep cuts on the skin side, then salt it, and sprinkle it with dry spices if desired. After heating the olive oil in a frying pan, put the duck in it and fry it thoroughly on all sides, remembering to turn the fillet with a spatula from time to time. Keep in mind that it should be covered with a beautiful golden crust on the outside, and remain slightly raw on the inside. Prick it with a fork and see if there is any ichor there. While the duck is cooking, make the sauce. To do this, pour dry red wine into a small saucepan and warm it slightly over low heat. As soon as some of the liquid has evaporated, add orange juice and zest grated on a fine grater, then add berries, you can add a little sugar to the sauce. Cook it on the minimum flame until the volume is reduced by almost half. Do not forget to stir the liquid periodically. As for honey, it should not be thick and viscous, so if you are using a product that has already been candied, melt it in a double boiler and then pour it into the sauce. Place the fillet on a plate, pour over it the aromatic orange-honey liquid and garnish with fresh basil leaves. As you can see, the recipe for preparing the dish is not as complicated as it might seem. As a side dish, you can use either light vegetable salads or boiled rice. We hope that the romantic dinner will be a great success. Bon appetit and great mood!
Fillet of duck with mayonnaise with vegetables
We offer a weekend recipe - duck fillet,fried in butter with spices, vegetables and mayonnaise. This is a simple and, most importantly, fairly quick dish to prepare. Reward yourself for a hard week of work with a tasty and healthy meal. The listed products are designed for two full portions, so if you plan to gather all members of a large family at the table, you will naturally have to increase the number of necessary ingredients for the dish. Ingredients:
- 400 grams fillets
- a small piece of fresh butter (for frying and greasing a baking tray)
- three small bulbs
- two medium carrots
- a tablespoon of vegetable oil
- salt
- 50 grams of light mayonnaise
- 0.5 small spoon of cumin
- 25 grams of fresh herbs (take any - parsley, basil, dill - at your discretion)
- ground black pepper
Method of preparation:Start cooking by peeling and cutting the vegetables: peel the onion and chop it into thin half rings. Grate the carrots on a coarse grater, and wash the greens well and chop as finely as possible. As for the fillet: cut it into slices about 2.5 centimeters thick. Now melt some of the butter in a hot frying pan and fry the duck there for three minutes on each side. If you simply bake it in the oven, the dish will not be as golden brown. So, after you have completed the task, grease a baking sheet with vegetable oil and place the fillet on it, having previously salted, seasoned with caraway seeds and pepper. Cover everything with onions and pour mayonnaise over it. Sprinkle the meat and the space around it with carrots and caraway seeds. Then cut the butter into thin pieces and place it on top of your creation. During the baking process, it will melt and give the dish juiciness and delicate taste. Preheat the oven to 200 degrees, put the dishes in it and cook the fillet with vegetables for at least 40 minutes. To decorate the dish, use herbs, pre-chopped into small pieces. Those who do not like mayonnaise can slightly change the recipe by adding cream or sour cream.
Duck with pumpkin, zucchini and other vegetables
Cooking duck fillet is a pleasure."Why?" you ask. Firstly, this meat is unusually tender, secondly, it bakes quickly, which will certainly please busy and working cooking enthusiasts. You can choose any recipe: for example, dishes that include some unusual ingredients are more suitable for a holiday menu, and meat in combination with zucchini, cauliflower and carrots can be served for dinner to your spouse or cooked for a loved one. Ingredients:
- half a marrow
- ¼ small pumpkin
- one bell pepper
- 200 grams of cauliflower
- two fillets
- a small carrot - one piece
- sweet purple bulb
- salt - at your discretion
- three large potatoes
- 30 milliliters of olive oil or other vegetable oil
- half a 200 gram cream package
- Red and black ground peppers - optional
- one and a half tablespoons of flour (needed for sauce)
Method of preparation:First, peel the potatoes and boil them briefly in slightly salted water. Keep in mind that the vegetable should not be fully cooked. Actually, this recipe initially includes either pumpkin or zucchini, but we recommend using both ingredients. We will act on the principle of "the more, the tastier." So, cut the zucchini and pumpkin into cubes, the bell pepper into thin strips, and the onion into half rings. Divide the cauliflower into florets; if you boil it a little, the dish will be softer and more tender. After you peel the carrots, chop them into circles. Now the most important thing: treat the baking sheet with olive oil and put the cabbage, zucchini, and pumpkin on it. The vegetables also need to be lightly sprinkled with oil, spices, and table salt. Place the dishes in the oven, preheating it to 180 degrees, after about thirty minutes check the products, if they are soft, put out the rest of the products, namely: potatoes, sweet peppers, onions and carrots. In the meantime, in order not to waste a single extra minute, rinse the fillet and dry it well, using paper towels for this. Make small cuts on top with a knife, and then put the meat in a hot frying pan with oil. Cook the duck over low heat, otherwise you risk burning it. After it is covered with a small crust and browned, pour 50 milliliters of cream over it and add a little boiled water (about three to four tablespoons). Simmer the dish under a closed lid. To make the sauce not too liquid, combine the flour and the remaining cream in a separate bowl, if desired, you can add a little spices. Both fresh and dried will do, for example: basil, oregano, marjoram, cumin, turmeric and others. Now pour the finished mixture into the frying pan with the duck and simmer for a short time, reducing the heat to a minimum. See if you have one small orange in the refrigerator. In this case, cut it into thin circles and decorate the fillet covered with sauce. The taste of this dish is unusually tender and appetizing, so do not deny yourself the pleasure of enjoying a culinary masterpiece. You already know the recipe, all that remains is to bring it to life! Good luck!
Duck fillet with champignons in wine
We offer a recipe for those who lovecook. Agree, the same dish can taste completely different, even if it was made by the same person. Everything depends not only on the quality of the products or compliance with the technology, but also on the mood of the cook. So, before heading to the kitchen, think about the good and charge yourself with positive energy. After all, duck with champignons is a peculiar "lady". It is worth throwing in a little more salt than it should be, or overcooking the meat and that's it - the dish is irrevocably spoiled. Therefore, if you cook, then only with love and a charge of positive energy. Ingredients:
- onions - four heads
- salt
- four medium fillets with fat
- 200 grams of fresh mushrooms (if there are no such, take the dried or pickled)
- one clove of garlic
- 250 milliliters of red wine (it is desirable that it was dry)
- Ground pepper (black and red) - to taste
- a little nutmeg
Method of preparation:Take a sharp knife and cut off most of the fat from the fillet, leaving just a little. Then melt it in a saucepan or goose pan and fry the duck in it, turning it over on one side and then the other. This way the meat will brown evenly and will be not only tasty but also beautiful. Note that you should not cook it for too long (two or three minutes is enough), since the inside of the duck should remain a little raw, with red ichor. When you are done, put the fillet in a separate plate, and in this fat brown the onion cut into rings, add garlic crushed with a special press. Then pour wine over the ingredients, sprinkle with a mixture of black and red peppers, add a little nutmeg and salt. If desired, throw in a few sprigs of fragrant herbs. The sauce should be brought to a boil, without covering it with a lid, on a very low heat. When some of the liquid has evaporated, turn off the burner. Now take care of the champignons: wash them well, remove the top film and beat half of the mushrooms in a blender. Transfer the resulting puree to a bowl with wine liquid and onions and simmer for about half an hour. As soon as the sauce thickens slightly, remove the herbs, if you added them, of course, and add the duck fillet. Keep the dish on low heat for another five to ten minutes. Now the dish is ready! Serve it with a side dish - for example, with mashed potatoes, boiled rice, vegetables - or without it. Enjoy!
Duck with horseradish and fresh apples in sour cream
Duck dishes sometimes amaze the imagination.You can find a wide variety of recipes - professional chefs combine meat with tangerines, oranges, turnips, pumpkin, vegetables. We suggest combining horseradish, apples and fillet in one dish, pouring it with sour cream and yogurt sauce with lime juice. It sounds simply delicious, but in fact it is a real work of culinary art! Can't wait to try it? Then start cooking. Ingredients:
- 400 grams fillets
- a large spoon of vegetable oil (we recommend adding olive oil)
- one large apple
- three tablespoons grated horseradish (take root)
- 65 grams of natural yogurt
- the same amount of sour cream
- lime juice - to taste (enough five milliliters)
For decoration:
- 20 grams of fresh curly parsley
- a small handful of walnuts
Method of preparation:This dish starts with the sauce - to make it, you need to grate an apple on a medium grater. Just don't forget to remove the core and seeds in advance. Transfer the fruit to a small bowl, pour in 30 milliliters of water and cook under the lid for about fifteen minutes. You should get a thick puree. Then rub it through a sieve and cool slightly. This recipe includes horseradish root, which you need to grate and combine in a separate bowl with sour cream and yogurt. Then add a little freshly squeezed lime juice and a pinch of salt. Mix the sauce thoroughly and pour it into a bowl with applesauce. Grease the fillet with olive or other vegetable oil, salt, if you like spices, then use them too. Place the duck on a special grill rack and fry on each side for seven minutes until a golden-brown crust forms. The dish is served as follows: cut the meat into thin pieces and arrange them on a large plate in the form of a fan, put a portion of sauce in the middle, and sprinkle the duck itself with chopped curly parsley and walnuts, dried in a frying pan without oil. The latter can be added directly to the dressing. Duck dishes, the recipes for which are presented on our website, will be an excellent solution for festive dinners. The meat cooks quite quickly and turns out very juicy, tender and original - cook it for your pleasure. We recommend reading:
