- Duck fillet in honey-orange sauce with berries
- Fillet of duck with mayonnaise with vegetables
- Duck with pumpkin, zucchini and other vegetables
- Duck fillet with champignons in wine
- Duck with horseradish and fresh apples in sour cream
Many believe that dishes from the duck are suitable only for holidays or some family celebrations. Naturally, recipes are different: in complexity, a 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 everyone will master – both beginner and real professional.
Recipes of appetizing fillet of duck, presented on this site, will suit not only for a festive feast, but also for daily use. Pleasure 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, we suggest making fillet of duck in a sweet orange sauce with dry wine and honey. Enjoy your loved one with dinner in a romantic atmosphere – this recipe is ideal for such a case.
- 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)
We think that it will be very easy to master this recipe, so do not put off till tomorrow what you can cook today. Take the fillet and make not too deep cuts from the side where the skin is located, then salt, if desired, sprinkle it with dry spices. After you warm up the olive oil in a skillet, put a duck in it and carefully fry it from all sides, remembering to periodically turn the fillet with a spatula. Take into account that outside it should be covered with a beautiful ruddy crust, and inside remain slightly damp. Make a puncture with a fork and see if there is a treasure there.
While the duck is preparing, make the sauce. To do this, pour into a small saucepan of dry red wine and lightly heat it on low heat. As soon as a part of the liquid evaporates, add orange juice and zest, grated on a fine grater, then enter the berries, you can slightly sauce the sauce. Cook it on a minimal flame until the volume is reduced by almost half. Do not forget to stir the liquid occasionally.
As for honey, it should not be thick and viscous, so if you use a product that has already been candied, melt it on a steam bath and then pour it into the sauce. Lay the fillet on a plate, pour it with a fragrant orange-honey liquid and decorate with fresh basil leaves. As you can see, the recipe for cooking is not as complicated as it might seem. As a garnish you can use either light vegetable salads, or boiled rice. Hopefully, a romantic dinner will be held on “Hurray”. Bon appetit and good mood!
Fillet of duck with mayonnaise with vegetables
We offer a recipe for a day off – fillet of duck, fried in butter with spices, vegetables and mayonnaise. This is an uncomplicated and, most importantly, quite quick in cooking dish. Reward yourself beloved for a hard work week tasty and useful food. These products are designed for two full-fledged portions, so if you plan to collect all the members of a large family at the table, naturally, you will have to increase the number of necessary ingredients for the dish.
- 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
- 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
Begin cooking with cleaning and slicing vegetables: remove the onions from the onion and chop it with thin half rings. Carrots should be rubbed on a medium-sized grater, and the greens should be washed and chopped as small as possible. Regarding the fillet: cut it into slices about 2.5 centimeters thick.
Melt some butter on a hot frying pan and fry the duck here for three minutes on each side. If you just bake it in the oven, the food will not turn out so ruddy. So, after you have coped with the task, grease the pan with a vegetable oil and lay the fillet on it, pre-seasoned, seasoned with caraway and pepper. Top with a bow and pour mayonnaise. Meat and the space around it sprinkle with carrots and cumin. Then cut the butter into thin pieces and put it on top of your creation. In the process of baking, it will melt and give the dish a juicy and tender taste.
The oven should be heated to 200 degrees, put the dishes in it and cook the fillet with vegetables for at least 40 minutes. To decorate the dish, use greens, pre-chopped into small pieces. Those who do not like mayonnaise, can change the recipe slightly by adding cream or sour cream.
Duck with pumpkin, zucchini and other vegetables
Cooking duck fillets is a pleasure. “Why?” You ask. Firstly, this meat is extraordinarily tender, and secondly, it is quickly baked, which is sure to please busy and working culinary enthusiasts. You can choose any recipe: for example, the dishes, which contain some unusual ingredients, are more suitable for a festive menu, and meat in combination with courgettes, cauliflower and carrots can be served for dinner to his wife or cook for a lover.
- 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)
First, peel the potatoes and cook it for a while in slightly salted water. Note that the vegetable should not be completely ready. In fact, initially this recipe includes either pumpkin or zucchini, but we recommend using both ingredients. We will act on the principle “the more, the more delicious.” So, cut the squash and pumpkin cubes, the Bulgarian pepper – thin straws, onions – half rings.
Divide the cauliflower into inflorescences, if you boil it a little, the dish will turn out to be softer and more delicate. After you clean the carrot, cut it with mugs. Now the most important thing: treat the baking tray with olive oil and lay on it cabbage, zucchini and pumpkin. Vegetables also need a little sprinkle with oil, sprinkled with spices and table salt. Send the dishes in the oven, warming it to 180 degrees, after about thirty minutes, check the products, if they are soft, lay out the rest of the products, namely: potatoes, sweet peppers, onions and carrots.
Meanwhile, in order not to lose a single extra minute, rinse the fillets and dry it well, using paper towels for this. Make small incisions with a knife from the top, and then send the meat to a hot skillet with butter. Cook the duck on a small fire, otherwise you risk burning it. After it is covered with a small crust and browned, pour it with 50 milliliters of cream and add a little bit of boiled water (about three to four tablespoons). Extinguish the food under the closed lid.
To make the sauce not too liquid, in a separate bowl combine the flour and the remaining cream, if desired, you can introduce a little spices. Suitable as fresh or dried, for example: basil, oregano, marjoram, caraway, turmeric and others. Now transfer the finished mass into a skillet with a duck and for a while longer put out, reducing the fire to a minimum.
Look, maybe there’s one small orange in the fridge. In this case, cut it into thin circles and decorate the sauteed sauce fillets. The taste of this dish is extraordinarily tender and mouth-watering, so do not deny yourself the pleasure of feasting on a culinary masterpiece. The recipe you already know, it remains to implement it! Good luck!
Duck fillet with champignons in wine
We offer recipes for those who like to cook. Agree, the same dish can be completely different in taste, even if it was made by the same person. It all depends not only on the quality of products or technology compliance, but also on the mood of the chef. So, before you go to the kitchen, think about the good and charge positive. After all, a duck with champignons is a “lady” peculiar. It is worth to throw a little more salt than it should be, or to overexpose the meat and everything – the dish is irrevocably spoiled. Therefore, if you cook, it’s only with love and a positive charge.
- onions – four heads
- 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
Take an acutely ground knife and cut with the fillet most of the fat, leaving very little. Then melt it in a saucepan or goose fry and fry the duck in it, turning it over one side and the other. Thus, the meat will evenly brown and will not only taste good, but also beautiful. Note that it is not worth cooking for too long (just two or three minutes), since inside the duck should remain a little damp, with a red sap.
When you can do it, put the fillet in a separate plate, and in this fat, brown the onion cut into rings, then enter the garlic, crushed with a special press. Then pour the ingredients with wine, sprinkle with a mixture of black and red peppers, add a little nutmeg and salt. If desired, throw a few twigs of fragrant herbs. Sauce should be brought to a boil without covering it with a lid, on a very quiet fire. When some of the liquid evaporates, turn off the hotplate.
Now, take care of the champignons: rinse them well, remove the top film and mix half the mushrooms in a blender. The resulting mashed potatoes in a bowl with wine liquor and onions and cook for about half an hour. Once the sauce is slightly thick, remove the herbs, if you, of course, put them, and add the duck fillet. Keep the food 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. Bon Appetit!
Duck with horseradish and fresh apples in sour cream
Dishes from a duck sometimes amaze imagination. You can meet a wide variety of recipes – professional chefs combine meat with tangerines, oranges, turnips, pumpkin, vegetables. We suggest to combine in one dish horseradish, apples and fillets, watering it with sour-yoghurt sauce with the addition of lime juice. It sounds simply appetizing, but in fact – a real work of culinary art! Can not wait to try? Then start cooking.
- 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)
- 20 grams of fresh curly parsley
- a small handful of walnuts
This dish begins with a sauce – to make it, you need to rub on an average grater apple. Just do not forget to get the core and bones out of it in advance. Transfer the fruit into a small bowl, pour 30 milliliters of water and cook under the lid for about fifteen minutes. You should have a thick mashed potatoes. Then wipe it through a sieve and lightly cool it.
The composition of this recipe includes the horseradish root, which must be grated and combined in a separate bowl with sour cream and yoghurt. Then add a little freshly squeezed lime juice and a pinch of salt. Stir the sauce thoroughly and pour it into the dishes with apple sauce.
Fillet oil with olive or other vegetable oil, salt, if you like seasonings, then use them. Lay the duck on a special grill and fry on each side for seven minutes until a brownish-golden crust forms. The food is served as follows: cut the meat in thin pieces and place on a large plate in the form of a fan, put a serving of sauce on the middle, sprinkle the duck with chopped curly parsley and walnuts, dried in a skillet without oil. The latter can be added directly to the gas station.
Duck dishes, the recipes of which are presented on our website, will be an excellent solution for festive dinners. The meat is cooked very quickly and turns out very juicy, tender and unbanal – cook it for your own pleasure.
We advise reading: Duck recipes with oranges