Duck fillet dishes are prepared for both festive and everyday meals. The duck can be pan-fried and served with oven-baked vegetables, or grilled.
Prepare duck fillets with orange juice. Products: 800 g fillet, 1 tbsp. freshly squeezed orange juice, 3-4 tbsp. honey, 200 g tomato ketchup, thyme, salt.
Wash the duck meat, make cuts (obliquely) in the fat layer with a knife so that the fat comes out faster. Sprinkle the fillets with salt and then rub with honey. Place the duck in a bowl, add sprigs of fresh thyme, top with orange juice and refrigerate for 8 hours. Duck meat can be marinated within 48 hours. Remove the duck fillets from the refrigerator, remove the thyme, pat dry with a paper towel, and place the fat side down in a thick-walled cold skillet. Place the skillet over low heat and heat for 5 minutes, then bring the heat to medium and cook for another 5 minutes. Then drain the resulting fat, turn the fillet over to the other side, put the pan in an oven preheated to 200 ° C for 10-15 minutes. Then remove the duck, cover and leave for 10 minutes.
Cut the duck meat into portions before serving.
To prepare duck fillet with vegetables, you will need the following products: 2 fillets, 1/2 zucchini, 1 bell pepper, 1/4 small pumpkin, 200 g of cauliflower, 1 small carrot, 1 onion (purple), 3 potato tubers, 100 g cream, 30 ml. butter, 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, cut the pumpkin and zucchini into cubes, onions in half rings, pepper in thin strips, carrots in slices. Divide the cauliflower into inflorescences, boil it until half cooked in boiling salted water. Grease a baking sheet with oil and lay out the courgettes, pumpkin. Sprinkle vegetables with oil, pepper, salt. Place the baking sheet in the oven, preheating it to 180 ° C. After half an hour, add potatoes, cabbage, bell peppers, carrots and onions.
Rinse the duck fillets, pat dry with a paper towel. Make small cuts in the meat with a knife and place in a hot skillet with vegetable oil. Fry it over low heat on both sides. Pour 50 ml of cream over it and add 4 tbsp. boiled water. Simmer the fillets with the lid closed. In a separate bowl, combine the remaining cream and flour and add some spices. Pour the mixture into a skillet with duck and simmer for 10-15 minutes over low heat. Serve the finished fillet by cutting it into portions. Place the vegetables baked in the oven next to the dish. Drizzle the duck with the creamy sauce in which it was stewed.
Make a duck with horseradish, sour cream and apples. Required: 400 g fillet, 1 large apple, 3 tablespoons grated horseradish root, 1 tablespoon. olive oil, 65 g of sour cream and natural yogurt, 5 ml of lemon juice. To decorate the dish: 20 g of fresh parsley, some peeled walnuts.
First, prepare the sauce: Peel the apple, remove the core and grate it on a medium grater. Transfer the resulting puree to a small saucepan, pour 30 ml of water and cook, covered, for 15 minutes. Cool it slightly and rub through a sieve. Grate horseradish root and combine with yogurt and sour cream. Pour in freshly squeezed lemon juice, salt, stir and pour over the applesauce.
Chopped walnuts can be added to the sauce if desired.
Brush the duck fillets with vegetable oil, salt and pepper. Cook the meat on the grill rack for 7 minutes on each side until crusty. Cut the cooked meat into thin slices, spread out on a large platter in the form of a fan, pour a portion of the sauce into the middle. Sprinkle the meat with walnuts, slightly dried in a skillet without oil, and chopped parsley.
