Delicious duck breast. Juicy duck breasts: simple cooking recipes Cooking duck breast in the oven

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.

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.

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.

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 laid out 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.

Doctors specializing in proper nutrition say that meat should definitely be included in the daily diet. Therefore, many are interested in the question of how to cook the most tender duck breast in the oven, slow cooker or in a frying pan so that it is soft and juicy. We have put together a collection of the best recipes for you.

Recipes for soft and juicy duck breast

Duck breasts are prepared in many different ways. Therefore, we offer for your consideration recipes for cooking in the oven, in a frying pan, or in a slow cooker. Choose your favorite option and enjoy!

No. 1. Duck breasts baked with potatoes: “classic”

potatoes - 1 kg.
duck breasts - 4 pcs.
garlic cloves - 5 pcs.
onion - 1 pc.
mayonnaise sauce - 100 gr.
carrots - 1 pc.

1. Line a baking sheet with foil in advance and additionally grease with oil to prevent burning. Wash the breasts, dry them, rub with your favorite spices and a mixture of pepper and salt. Leave for a third of an hour in the dry marinade.

2. Place the breasts on a baking sheet. Chop the carrots into thin slices and sprinkle them over the meat. Chop the onion and place it on a baking sheet too.

3. Rinse the potato tubers. If they are small, do not peel them, cut them into slices and place them nearby. In the case of large potatoes, chop them into cubes and place them between the briskets.

4. Sprinkle the entire contents with spices again. Dilute mayonnaise with water in equal proportions, squeeze garlic into this sauce. Baste the breasts and the entire contents of the pan.

5. Before preparing duck breast for this recipe, preheat the oven to 180 degrees. To keep it soft and juicy, cover the baking sheet with a sheet of foil and bake for 50-60 minutes. After this time, remove the foil and cook the duck for another 20 minutes.

No. 2. Duck breast in honey and soy sauce

breast - 600 gr.
soy sauce - 70 ml.
liquid honey - 40 gr.
sunflower oil - 60 ml.
lemon juice - 45 ml.
garlic cloves - 5 pcs.

Below we provide step-by-step instructions on how to cook the most delicious duck breasts. Traditionally, they are first fried and then baked in the oven. Juicy pieces of meat just melt in your mouth.

1. Rinse the briskets, dry them, and start making the marinade. For this purpose, combine lemon juice, soy sauce, oil, honey. Squeeze the garlic here. Don't add salt.

2. Take a sharp knife and make several even and fairly deep cuts on the breasts. Coat the bird with marinade and leave in the bag for 1-1.5 hours.

3. After the allotted time, take a dry non-stick frying pan. Lightly oil it and place the briskets skin side down. Cover with a lid so that it creates a light press. Fry for 8 minutes.

4. Then preheat the oven to 180 degrees. Grease a baking sheet and place the breasts on it in the same position. Bake for 30 minutes. Determine readiness by piercing the meat; a translucent liquid should come out of the meat.

Here's a simple recipe for how to cook a duck breast (or several). Remember, to keep it soft and juicy, you must first soak the meat in the marinade.

No. 3. Fried breast with lingonberries and apples

Lingonberry (or other berry) - 0.1 kg.
“Simirenko” apples - 2 pcs.
breast - 500-600 gr.
spices - to your taste

1. Before you fry a delicious duck breast, the bird must be prepared. Remove the skin, rinse the meat and dry. Make several cuts on the meat with a knife.

2. Rub the surface with spices mixed with vegetable oil. Place the brisket in a bag and wait an hour.

3. After the allotted time, take a non-stick frying pan and place the meat on it, flesh side down. Press the lid on and fry for about 5 minutes.

4. Turn over and fry for another 3-4 minutes. Then add enough water so that it rises 3 cm. Turn the bird over again, cover, wait for the liquid to evaporate (about 20 minutes).

5. During this time, fry apple slices with lingonberry berries in another frying pan. Serve the bird with this mixture.

No. 4. Duck breasts with sauce in a slow cooker

briskets - 3 pcs.
ginger root (grate) - 40 gr.
honey - 50-60 gr.
mustard (liquid) - 25 gr.
cognac - 45 ml.

Duck breasts, pan-fried or baked in the oven, are certainly a delicious dish. But you haven’t tried poultry with sauce in a slow cooker yet.

1. Before cooking duck breast, it must be washed, dried, rubbed with a mixture of peppers or other favorite spices. To keep it soft and juicy, the meat is kept in a dry marinade for half an hour.

2. In the specified time you need to make the sauce. Combine mustard with honey, cognac, ginger. Make several oblong cuts in the meat, rub the breasts with this marinade and wrap them in a bag. Time it for 2 hours.

3. Prepare the multicooker for use. Grease the bottom of the bowl with oil and place the breasts, flesh side down. Set the “Frying” function for 4 minutes.

4. After a while, pour the remaining liquid marinade into the multi-bowl and add a little water. Turn on the “Extinguishing” mode and set the time to 40 minutes.

5. After the timer signal, keep the briskets inside for 10-20 minutes. While tasting, drizzle the remaining sauce from the multibowl over the meat.

No. 5. Duck breast with orange sauce

oranges - 4 pcs.
breasts - 2 pcs.
soy sauce - 240 ml.
dry white wine - 200 ml.
granulated sugar - 30 gr.
chicken broth - 250 ml.

Before you cook your duck breast, make sure you have the right ingredients to ensure it is tender and juicy.

1. Rub the meat with your favorite spices and salt. Leave to marinate for a while. To prepare the duck breast sauce, squeeze out the citrus juice and mix with the broth and wine. Boil the ingredients.

2. Add sugar to the sauce, simmer until thick. Fry the meat in a frying pan until golden brown. There is no need to use oil. Drain off the fat that was released while frying the duck. Pour soy sauce into the pan.

3. Simmer the meat with the lid closed over low heat for about 8 minutes. After this, cut the duck into slices and place on a plate. Pour the orange sauce over the meat and serve.

No. 6. Duck breast with curry sauce

onion - 1 pc.
curry - 5 gr.
garlic - 2 cloves
duck breast - 650 gr.
rice - 250 gr.
flour - 35 gr.
meat broth - 240 ml.
tomato paste - 70 gr.

It's easy to figure out how to cook delicious duck breast in a frying pan. The unique sauce will complement the dish with unusual notes.

1. Fry the meat on all sides until golden brown in olive oil. Next, the duck must be baked in the oven at a temperature of 180 degrees. The procedure will take about 12 minutes.

2. At the same time, fry finely chopped garlic and onion in the same oil where the breast was cooked. Pour the broth into the fry, stir in the flour and pasta. Simmer over low heat for 4 minutes. Mix everything thoroughly.

3. Since cooking duck breast this way is not difficult, try your best to ensure that it is soft and juicy. Add curry, salt and, if desired, a pinch of ground ginger to the prepared sauce. Wait another third of an hour.

4. Meanwhile, start cooking the steamed rice. Salt the water to taste. Remove the breasts on the baking sheet from the oven and pour the prepared sauce over them.

5. Return the dish to the oven. Cook for another 10-12 minutes. Next, place the side dish on serving plates. Place meat and sauce on top.

No. 7. Duck breast in currant marinade

butter - 100 gr.
duck breasts - 4 pcs.
honey - 140 gr.
clove buds - 3 pcs.
marjoram - 4 sprigs
red currants - 330 gr.
ginger root - 10 gr.

The unique marinade for duck breast makes the dish expressive with a delicate taste and aroma. An excellent option for a celebration.

1. Make small cuts in the meat and fry on all sides in olive oil until golden. Melt honey in a saucepan and add butter, stir.

2. Add ground spices and grated ginger root into the liquid mass. Wait for the ingredients to caramelize. Gradually begin to introduce currants. Bring the sauce to a smooth consistency.

3. After this, pour the mixture into the duck and stir. Simmer for some time on a lazy fire. Serve the dish garnished with marjoram.

If you didn't know how to cook duck breast really tasty before, it's time to try it. Make a unique poultry delicacy. Prepare various sauces to keep it soft and juicy!

They say that duck is not for everyone: it has a peculiar smell, there is a lot of fat, and the meat is tough. Have you never eaten it, but really want to try it? Cook the duck breasts in the oven. If you appreciate the taste of a new dish, it will become a frequent guest on your table. It is not necessary to use the same one in the oven every time; it is prepared in different ways: there is both an everyday option and a festive one. But first, a few secrets. In order for the meat to turn out tasty, you need to choose and prepare it correctly.

How to choose

It’s better to buy not frozen, but
Its color is gray-burgundy, quite dark, but not light or brown.
The packaging must not be damaged.

Cooking secrets

Prolonged heat treatment makes duck meat drier.
Before placing the breast in the oven, it is better to lightly fry it so that the fat renders and saturates it.
If the duck is cooked with the skin on, it needs to be cut to prevent the meat from shrinking.
If cooked without skin, remove it before cooking.
When frying, it is better not to use oil or use it to a minimum.
To make duck meat softer and more tender, it is marinated before baking.
Do not over-expose the breasts in the marinade, otherwise they will turn out dry.
The marinade should not be made too sour, otherwise the meat will become inelastic.
Duck goes perfectly with fruits and berries, from which you can prepare both a marinade and a sauce for the finished dish.

Juicy duck breast in the oven (recipe with photos)

The dish is very easy to prepare - see for yourself!

What to take from products:

600 grams of duck fillet (breast);
two teaspoons of natural honey (liquid, not candied);
10 grams of garlic;
a quarter teaspoon each of salt and ground black pepper;
100 ml soy sauce.

Procedure:

Rinse the breast, first removing any remaining feathers from the skin (if there were any), and dry with a paper or clean cloth towel.
Cut the skin into a lattice pattern without damaging the meat.
Crush, grate or finely chop the garlic. Mix honey with garlic, pepper and salt and rub the resulting mixture onto the duck breast.
Place the meat in a disposable form, pour in soy sauce and leave for an hour (if longer, put it in the refrigerator).
When the time is up, place the pan with the breast in the sauce in a preheated oven for forty minutes.
Remove the cooked meat and allow the sauce and fat to drain, which can later be used to season the side dish.
Cut the meat into pieces, serve with rice (pasta) or as a separate dish, hot or cold.

Duck breast in cognac

To make duck meat soft and juicy, it must first be kept in a marinade, which can be made in different ways. We offer a delicious recipe. Duck breast in the oven will be cooked on a wire rack, and you will need the following products for this:

one duck breast;
50 grams of cognac;
one head of onion;
a bunch of parsley and cilantro;
two cloves of garlic;
one or two bay leaves;
salt and pepper to taste.

Preparation:

Wash the meat thoroughly and dry with a towel.
Remove the skin and rub with pepper and salt.
Prepare a marinade of cognac, chopped onion, garlic, parsley, cilantro, and bay leaf.
Place the breasts in the marinade, cover with something heavy and keep under pressure for six hours.
When the meat is soaked, place it in the oven on a wire rack, under which place a container of water.
Water the breast with this water from time to time.
In half an hour the dish should be ready.

Up your sleeve

It is very easy to cook duck breast in the oven in the sleeve. The recipe is again simple, and the dish will turn out tasty and juicy thanks to orange and honey, which go perfectly with duck meat.

Products:

two duck breasts;
half a kilogram of potatoes;
half an orange;
a tablespoon of honey;
a tablespoon of vegetable oil;
a teaspoon of salt;
a third of a teaspoon of pepper mixture.

Preparation:

Rinse the breasts and dry them with a towel.
Squeeze the orange juice and mix it with honey.
Rub the breasts with salt and pepper, pour over the marinade of honey and orange juice and leave for half an hour.
Peel and cut the potatoes into pieces, add vegetable oil and salt.
Place the breasts with potatoes in a sleeve and place in the oven.
Bake at 220 degrees for an hour.

In foil with cranberry sauce

To get flavorful and tender meat, use the following recipe. Duck breast in the oven is cooked in foil. We take products:

800 grams of duck fillet;
one medium-sized onion;
150 ml water;
60 ml wine vinegar;
ground black pepper, salt to taste.

Preparation:

Wash and dry the breast, rub it with salt and pepper.
Cut the onion into rings and cover the duck fillet with it.
Mix water with wine vinegar, pour over the meat, leave for two hours.
Remove from the marinade onto a napkin to drain off excess liquid.
Fry the breast on both sides, wrap in foil so that the juice does not leak out during baking.
Heat the oven to 180 degrees and place the meat there for half an hour.
Remove from the oven, cool, cut into slices (can be diagonally).

One way to serve it is with a perfect combination of flavor with duck meat. To prepare it you will need:

100 grams of sugar;
150 grams of cranberries.

Sort the cranberries, rinse under running water, add sugar, crush the berries and put on fire. When the sugar is completely dissolved, remove from heat, cool, pass through a fine strainer and pour over the duck breast pieces.

Garnish

Once you learn how to cook duck breasts, you can think about suitable side dishes. We offer one of the most successful and unusual, the ingredients of which go well with duck meat. This is red cabbage, which needs to be stewed with apples and caraway seeds.

Required Products:

a small forkful of red cabbage;
two apples;
one onion;
half a teaspoon of cumin;
half a glass of red wine;
a tablespoon of vinegar;
pepper, salt (to taste).

Preparation procedure:

Chop the cabbage and fry a little with the juice remaining after cooking the duck breasts: this will give the cabbage a special taste.
Peel, core, and coarsely grate apples.
Thinly slice the onion into half rings.
Add apples and onions to the cabbage and simmer for five minutes, then pour in red wine and simmer all together for about another ten minutes.
After this, put cumin, pepper, salt, a tablespoon of wine vinegar into the cabbage and simmer for another five minutes.
Turn off the heat, cover the container with a lid, and leave for a few minutes to allow the dish to steep.
Serve with sliced breast.

Finally

If you're tired of everything and want something new, pay attention to duck breasts. Recipes for cooking in the oven are a good choice for a holiday dish: it looks elegant and solemn, and if you show your imagination and are not afraid to experiment, you can quite easily make it a signature dish.

Why carpaccio? But because it’s thinly sliced and essentially raw. Carpaccio was originally cut from raw beef and served with a sauce made from olive oil and vinegar or lemon juice. It was invented by Giuseppe Cipriani (owner of Harry's Bar in Venice. Hemingway, Maugham, the Rothschilds, Onassis and Maria Callas, Charlie Chaplin, Prince Charles and Princess Diana frequented it. In the 50s of the last century, Countess Amalia was one of the bar's honorary guests Nani Mocenigo. The doctor advised the countess, who had anemia, to eat a lot of raw meat. And Giuseppe Cipriani came up with the idea for her to eat meat this way. At that time, an exhibition was held in Venice of the Venetian Renaissance artist Vittore Carpaccio. The paintings of this artist were distinguished by the abundance of red color, and This food was named after him. Moreover, this term, or name - whatever you want, is now applied to thinly sliced fish and even vegetables with mushrooms. But still, strictly speaking, this is not exactly it ... or “he” Anyone who knows Italian, please correct me. After all, our birds are not completely raw, but a little bit... marinated, as it were.

In the oven Bake duck breasts at 200 degrees.
In a slow cooker bake duck breasts on the "Baking" mode.
In a convection oven bake duck breasts at a temperature of 205 degrees and medium air speed.

How to bake duck breast

Products
Duck breast - 2 pieces (1 breast weighing 350-400 grams)
Vegetable oil - 2 tablespoons
Salt - 2 teaspoons
Pepper - 1 teaspoon

Food preparation
Rinse 2 duck breasts thoroughly under running water, remove streaks and films. Then wash again, dry with paper towels and trim off the fat around the edges. Season the duck breasts with salt and pepper.

Baking in the oven
Grease a baking tray with vegetable oil, place duck breasts skin side up. Preheat the oven to 200 degrees, place the baking sheet in the oven. Bake the duck breasts for 1 hour, periodically basting with the released fat.

Baking in a slow cooker
Pour 2 tablespoons of oil into the bottom of the multicooker bowl and place the duck breasts. Close the multicooker lid. Bake duck breasts in the "Baking" mode. Then open the multicooker, pour the released fat over the meat, close the lid and bake some more.

Air fryer baking
Place the duck breasts, skin side down, in a roasting sleeve (you can use a poultry rack to place the duck breasts vertically on it). Place the sleeve on the middle rack of the air fryer (or install the poultry attachment). Place a drip tray at the bottom of the air fryer flask to drain fat. Bake duck breasts at 205 degrees and medium air speed.

Baking in the microwave
Pour 2 tablespoons of oil into a microwave-safe bowl, place the duck breasts, skin side down, and microwave. Bake for 3 minutes at 400 watts to render the fat. Then open the microwave, remove the duck breasts, drain off the excess fat and put the meat back in the microwave. Switch the mode to 800 Watt, bake for 10 minutes, then turn the duck breasts skin side up and bake for 7 minutes. Then set the power to 630 watts (Grill mode) and bake the duck breasts until golden brown.

Fun facts about duck breast

Price 1 kilogram of duck breasts - from 500 rubles. (average for Moscow as of December 2017).

Calorie content baked duck breasts - 180 kcal / 100 grams.

Shelf life baked duck breasts - 3 days in the refrigerator or 2 days at room temperature (20 degrees).

Cheese sauce with soy sauce

Products for sauce
for 600 grams of duck breasts
Cheese - 100 grams
Sour cream (or mayonnaise) - 200 grams
Garlic - 2 cloves
Dill greens - 10 grams
Soy sauce - 1 tablespoon

How to make cheese sauce for breast meat
Grate 100 grams of cheese on a fine grater. Grind 10 grams of dill, pass 2 cloves of garlic through a garlic press. Combine cheese, 200 grams of sour cream (or mayonnaise), dill, garlic and 1 tablespoon of soy sauce. Mix the resulting mass until it has a homogeneous consistency. Serve the prepared sauce in a gravy boat.

Orange sauce

Products for sauce
for 600 grams of duck breasts
Orange - 1 piece
Sugar - 2 tablespoons
Water – 5 tablespoons
How to make orange sauce
Cut the orange into thin circles without peeling. Pour 5 tablespoons of water into the pan, add 2 tablespoons of sugar, place on low heat and heat for 3 minutes until the sugar is completely dissolved. Place orange slices into the resulting caramel and simmer over low heat until the orange softens.
Place the baked duck breasts on plates, pour over the warm sauce, and garnish with orange slices.

Honey marinade for breasts

Products
for 400 grams of duck breasts
Honey - 2 tablespoons
Soy sauce - 3 tablespoons
Seasoning mixture of peppers (ground black, white, green peppers) - 1 teaspoon
Salt - half a teaspoon
How to prepare duck marinade
Mix 2 tablespoons of honey, 3 tablespoons of soy sauce, 1 teaspoon of pepper mixture, half a teaspoon of salt. Coat the duck breasts with the resulting marinade and leave in the refrigerator.

Delicious duck breast. Juicy duck breasts: simple cooking recipes Cooking duck breast in the oven

In soy-honey marinade

How to cook in a slow cooker?

With curry sauce

In red currant marinade

Recipes for soft and juicy duck breast

No. 1. Duck breasts baked with potatoes: “classic”

No. 2. Duck breast in honey and soy sauce

No. 3. Fried breast with lingonberries and apples

No. 4. Duck breasts with sauce in a slow cooker

No. 5. Duck breast with orange sauce

No. 6. Duck breast with curry sauce

No. 7. Duck breast in currant marinade

How to choose

Cooking secrets

Most popular recipe

Juicy duck breast in the oven (recipe with photos)

Duck breast in cognac

Up your sleeve

In foil with cranberry sauce

Garnish

Finally

How to bake duck breast

Fun facts about duck breast

Cheese sauce with soy sauce

Orange sauce

Honey marinade for breasts