Duck breast is one of the favorite delicacies of many, thanks to its rich and bright taste, availability and versatility of use. The secret to a perfectly cooked duck duck lies in just three simple steps every housewife should know.
Roasted duck looks beautiful and is suitable for a festive table, which looks very solemn with its help. But for everyday meals, it is much more practical to use duck breast. It can be prepared as a stand-alone dish or as part of pasta, salads and sandwiches.
To make duck breasts incredibly tender, juicy and fragrant, you need to do only 3 actions with them: pickle, fry and then bake!
A marinade made from water, onion rings, and white wine vinegar will help soften the muscle fibers of the duck meat. To do this, you need to mix water and vinegar in a 3: 1 ratio, and pre-knead the onion rings with your fingers and salt so that the onion gives juice. The amount of onion depends on the preference of the cook, but, as a rule, there is not much of it.
The duck breast should be marinated for 1, 5-2 hours, after that it should be removed from the marinade, dried with a paper towel and fried in a grill pan or in a regular pan. The advantage of grilling is that a nice grid pattern will appear on the duck breast. You need to fry the breast on each side until a beautiful golden color.
Next, the duck breast is wrapped in 2 layers of foil and put into the oven for 15 minutes at 180C. The foil should be wrapped very tightly so that the delicious juice does not flow out, which can be used later, for example, to make sauce.
Duck breasts can be served immediately with a vegetable salad garnish. But be sure to let the meat "rest" after the oven for 5-10 minutes.
If you plan to use duck fillets for making pasta, sandwiches or salads, you can put the meat envelopes in the refrigerator, where they can be stored for 1-2 days.
