Duck breast with apples and potatoes. Recipe for duck breast in the oven, slow cooker and in a frying pan Duck breast with apples in the oven

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 that has been “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.

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.

The breasts are rubbed with salt, pepper and laid out on a baking sheet covered with foil.
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.
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.

The breasts are rubbed with salt, sprinkled with pepper and left to marinate for half an hour.
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.
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.

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.
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.
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.

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.
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.

The poultry fillet is washed and lightly dried with a paper or cloth towel.
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.
Small incisions are made on the skin of the bird. At the same time, you must not damage the meat.
The breasts are left in the marinade for at least an hour.
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.
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.

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

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.
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.
Rice is boiled in salted water until tender.
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.

First, cuts are made on the skin of pre-washed and dried meat, after which they are fried in olive oil on both sides.
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.
As soon as the mixture begins to caramelize, you can gradually introduce berries into it. Cook the sauce until smooth.
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.

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.

As a rule, it is believed that the tenderness of meat greatly depends on the marinade. To some extent, yes. But for duck breast in particular, the cooking process is more important. It needs to be fried properly. It doesn’t matter whether you were going to bake it in the oven or not. It is impossible to get a tasty dish without pre-frying. Therefore, today I decided to divide the post into two parts: 1) tips on how to cook duck breast so that it is soft and juicy; 2) step-by-step recipe with photos.

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 that. 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.

Duck breast with apples, pears, honey and spices - step-by-step recipe with photos

Ingredients:

duck breast fillet – 2 pieces;
honey - 2 tbsp;
dry red wine 1 tbsp. (20 ml);
soy sauce – 1.5 tbsp. (25ml);
ginger – 5g;
orange – 1 piece;
rosemary – 1 pinch;
paprika - 0.5 tsp;
ground black pepper - 0.5 tsp;
cinnamon, turmeric - 1 pinch each;
star anise – 1 star;
salt – 1 pinch;
apples - 2 pcs;
pears - 2 pcs;
greens for serving.

How to deliciously cook duck breast

If your meat has fat on the sides, it is best to remove it.
Then turn it over skin side up and make shallow cuts without cutting right through to the meat.
Prepare the marinade. We remove the zest from the orange (only the orange layer, without the white - it is bitter), then squeeze out the juice, pour half the juice into a bowl, put all the zest, add honey, soy sauce, red wine, all the spices, including star anise and ginger. The ginger will need to be peeled and grated on a fine grater.
Place the breasts in the marinade and leave there for 15 minutes.
Heat the pan without adding oil. Remove the breasts from the marinade and place skin side down. We don’t pour out the marinade; we’ll need it later. Fry for five minutes.
Turn over and another five minutes.
If you need rare meat, you can immediately proceed to preparing the sauce. If not, put it in an oven preheated to 170°C for 10 minutes. Do not pour out the fat from the pan.
Meanwhile, peel the apples and pears, cut them and cut out the cores. Cut the fruit into quarters lengthwise.
Fry the fruit in a frying pan in the fat rendered from the breasts. Pour in the marinade and the remaining orange juice. Cook over high heat, stirring frequently, until thickened. Mix carefully to keep the fruit pieces intact.
Remove the meat from the oven and leave to rest for 10 minutes.
Cut into slices diagonally. Place on a platter.
Pour over the fruit sauce, place pieces of apples and pears nearby and serve as a side dish.

Both tasty and beautiful!

It is not often that you can find duck on the shelves of our stores. And when I finally found duck in the window, I immediately decided to take it and try it. Although the price for it is higher than for chicken and meat, it is worth pampering yourself with an exquisite duck breast with apples and potatoes, and more than once!

What about the ingredients? It is better to take fatter breasts, with a thick layer of fatty skin. It is this that will give juice during cooking and make the dish juicier. But if you are a fan of dietary dishes, a piece of duck with a thinner layer of fat is also suitable. Garnish: potatoes and apples. Potatoes are potatoes, but apples are different. Sweet or sour - as you like. If suddenly you can’t wrap your head around how sweet apples can be served with a meat dish, then take more neutral varieties. You also need spices, of which only salt and pepper, and vegetable oil is only needed to lubricate the fillet. There are a minimum of ingredients, and this is, one might even say, a restaurant dish. Everything ingenious is simple!

Peel and seed the apples and cut them into boats.

Peel and cut the potatoes in the same way as apples.

Wash and dry the duck breasts. We make small diagonal cuts on the skin. Salt and pepper the breast on both sides, coat with vegetable oil.

Place the duck in a dry, cold frying pan, place on low heat and cook for 5-7 minutes on each side.

The duck breast will decrease in volume and a beautiful golden crust will form on the surface of the meat. We transfer the finished pieces into the form in which we will bake the dish.

In the same frying pan, fry the potatoes in the remaining duck fat for 10 minutes.

Place fried potatoes and prepared apples into the pan. Cover with foil and place in a hot oven (180 degrees) until cooked (15 minutes).

We check readiness by the softness of the potatoes.

Duck breast with apples and potatoes is ready! Cool the meat slightly and cut into thick slices. Serve with potatoes and apples as a side dish. Bon appetit!