The term "fillet" is most often used for meat or fish products that have been deboned. Duck fillet in this sense is most often prepared from breast meat and (or) thigh meat. However, with sufficient skills in poultry anatomy, meat from almost any duck part can be used.
It is necessary
-
- Duck, a few garlic cloves
- dill
- cilantro
- basil
- cumin seeds
- salt
- pepper
- tomato
- red bell pepper
- blue plums.
Instructions
Step 1
The first step is to pluck the remnants of the feathers (unremoved awn) from the carcass with tweezers. You can singe it, but it's better with your hands. After tearing off the awn, rinse the carcass thoroughly.
Now down with the skin with subcutaneous fat, as well as internal fat. We cut it off carefully and put it in a separate bowl, give it number 1, - the fat will still come in handy for us. Having cut off the fat, we dissect the duck - carefully and preferably in large pieces, cut the meat off the bones and put it in a bowl # 2. We collect the bones in a bag and put them in the refrigerator - they will come in handy for a delicious soup.
Step 2
Now we take the cut skin and cut it into small pieces. We take a frying pan, preferably with a thick bottom, pour a little vegetable oil on it. On very high heat, dissolve the butter in a frying pan, heat it and throw the chopped skin and interior fat into this hot oil. We close the pan with a lid, slightly reduce the heat. Let the fat melt.
Step 3
While the fat is being melted - here it is necessary to stir the skins from time to time, and make sure that they do not burn -, take a special bowl No. 3 and finely chop or squeeze a few garlic cloves there, add chopped dill, cilantro, basil, throw in a little cumin seeds, salt and pepper …
Step 4
When the fat is melted, collect the greaves and put them in bowl # 1, where the fat and skins used to be. Dip the duck meat into hot, or rather hot fat. We fry it - literally half a minute, turn it over and fry the other side for another half minute. We send the fried meat to a bowl No. 3 and mix with herbs and spices. Turn off the fire, now there will be a pause of half an hour for the meat to marinate and the fat to cool. Gently drain the cooled fat into a bowl No. 2.
Step 5
We take a clean deep frying pan with a thick bottom. Warm up over medium heat, but in no case do we heat it, put the marinated meat in a dry frying pan and pour out the resulting juice. Close the lid, reduce heat and simmer, stirring occasionally. After five minutes, add a little fat from bowl # 2 and simmer for another 15 minutes. During these 15 minutes, take tomatoes, red bell peppers and plums, remove the seeds. We cut into large pieces. Weight proportion - 1 part plum, 5 parts tomatoes and peppers. After 15 minutes, pour the vegetable-plum mixture over the duck and simmer for another 10 minutes without stirring. Then we mix, simmer for another 25 minutes, stirring from time to time. If necessary, add a 1:10 mixture of lemon juice and red wine, but never water. We turn it off, let it stand for another five minutes and serve it on the table.
