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Duck breast with apple sauce and thyme

Duck breast with apple sauce and thyme


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I always said that the duck is my favorite, but unfortunately I am the only one in our house who eats this meat, that's why I don't even do it very often, because I have to fight it alone :) Today, among other dishes, I said to I feel like it too and I made half a duck breast with a delicious apple sauce, which I also used for the pork steak that I made because the pork and the apple are well understood. I know :)

  • I used for meat:
  • a half boneless duck breast
  • hot pepper sauce
  • oyster sauce
  • For the sauce:
  • 2 apples
  • thyme
  • oyster sauce
  • sos pimento
  • 1/4 teaspoon sugar
  • 1 cup water
  • 1 teaspoon starch dissolved in 3 teaspoons water

Servings: 1

Preparation time: less than 60 minutes

RECIPE PREPARATION Duck breast with apple and thyme sauce:

The duck: I washed the duck breast, dried it and lightly cut it on the skin side, then marinated it in oyster sauce and hot pepper sauce, left it to marinate for about an hour, then -I put in a small pan with the skin down and I put it on the stove over low heat, until the fat in the skin melted and browned nicely, I turned the meat and on the other side to brown it evenly, then I inserted oven tray where I left it for about 20 minutes, because I do not like meat made medium I do not like… not to be pink because I can not eat it, so I left it to be sure that my rate will be well cooked and I can say that it came out extremely tender and very tasty.

Sauce: I cut the 2 apples into small cubes, I put them in a small pot with oyster sauce, pepper sauce, water and thyme and let it boil well until the apples have softened, I finally added a little sugar and food starch dissolved in a little water to thicken the sauce a little.

I served the duck breast on a bed of new french fries with the delicious apple sauce and a spring salad.

Great appetite!


Ingredients for the duck breast recipe with red cabbage

  • The duck :
  • - 2 pieces of duck breast (not duck breast, which has very tasty meat, but which is not suitable for restaurant cuisine)
  • - 2 thyme twigs
  • - Salt
  • - Pepper to taste
  • Red cabbage garnish with apple:
  • - Juice from half a lime
  • - The esalota
  • - 150 g finely chopped red cabbage
  • - 120 g Granny Smith apple (a medium-sized apple)
  • - 30 g Butter
  • - Green thyme (a few leaves)
  • - Salt pepper
  • - Chilli
  • - A few tablespoons of soup (optional) or water

Total preparation time

& ndash Duck chest preparation: 15 minutes + 5-7 minutes rest
& ndash Sauce preparation: 20 minutes

Necessary tools

& ndash Sharp knife
& ndash A wooden or plastic bottom, as solid as possible
& ndash Frying pan with a diameter of 25-28 cm
& ndash A pan for the garnish
& ndash Wooden / silicone spatula
& ndash Optional: a tray with grill

Preparation for Duck Breast with red cabbage garnish with apples, festive recipe

Step 1:
Preheat the oven to 180 degrees. Until it warms up, you can take care of the duck meat.
Step 2:
Each duck breast is increased diagonally and sprinkled with salt. We never add pepper at this stage, because it will burn and will not give the desired result!
Step 3:
Place the meat in the cold pan (very important!) With the skin down, over medium heat. The fat in the duck will melt slowly. When the skin browns, they will turn. The whole process takes about 5 minutes.
After the meat is browned, move the skin upwards on a grill over a tray, in order to collect all the fat. In the absence of a grill tray, you can use the pan in which the meat was sealed. In this case, the fat that leaked from the meat during sealing must be removed.
Step 4:
Leave in the oven at 180 degrees for 10 minutes. After this period, the tray is removed and the meat is left to rest for a few minutes (5-7).

Duck breast with red cabbage garnish with apples, festive recipe

Step 5:
Chop red cabbage and apple into thin slices / cubes. Esalota is cut into cubes.
Step 6:
Fry in red cabbage butter, and sauté until soft (2-3 minutes). Add the apple and some of the lime juice. Add a little salt and, if necessary, a tablespoon of soup or water. Liquid intake is necessary if the cabbage is drier.
Step 7:
Stir over medium heat for a few minutes (2-3), until the apple is soft. Add thyme, season with salt and pepper. If necessary, add a little lime juice to obtain a garnish with a fruity and pleasant taste.

Useful advice

& ndash In the absence of a grill tray, you can improvise one of a pastry grill and a tray of appropriate size
& ndash Use quality ingredients: the apple should be as ripe as possible (most Granny Smith apples on the market are undercooked. Choose an apple that has slight traces of gold / copper on the skin), and the duck breast should have a correct layer of fat. Today, all major stores offer quality rate chests (Metro, Auchan, Carrefour, Mega Image, etc.).
& ndash If you have purchased frozen meat, it must be thawed slowly beforehand (in the refrigerator).
& ndash After removing it from the refrigerator, it is recommended to let the meat reach room temperature for 10-15 minutes. Sudden changes in temperature negatively affect the fiber structure and thus the end result!
& ndash To work efficiently, the garnish can be prepared while the meat is in the oven. The two components (garnish and meat, including rest time) will be finished at the same time.
& ndash Instead of duck breast, you can use duck legs (fresh - in this case must be left in the oven for about an hour) or candied & ndash in this case the meat must be well cleaned of fat and heated in the oven.

The recipe and the pictures belong to Marius Giorgian Constantin and he participates in the competition & bdquoThe great autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.


Alexandru Hora recipe: Duck breast on a bed of alpine salad with peach sauce and Camembert cheese

Recipe cooked by Alexandru Hora in the MasterChef final.

Clean and grow duck breast in small diamonds. Put it in the hot pan together with a clove of garlic, thyme and rosemary. First with the skin down until it browns well. Turn and lightly brown on the other side as well. Put in the hot oven at 180 degrees for 7-8 minutes.

The salad is washed and drained well. Mix with a tablespoon of sauce from the pan in which the duck breast was fried.

Melt the butter, put the peaches cut into equal cubes. Add the wine and subtract until we have a thick sauce.

We put the salad on the plate, the breast on top and the peach sauce next to it. The cheese is crushed and sprinkled over the hot sauce! | Good appetite!

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Duck breast with candied asparagus and quince

The special autumn evenings ask who is special, whether it's an anniversary or a day, but we want to use it to get out of the routine and create a special moment for the family or loved one. Today, we have all the ingredients at our disposal, just to let our imagination fly free, to give free rein to creativity. I recommend you do this from time to time, especially if you are passionate about gastronomy. Preparing a special dish is a real treat for yourself, first of all, and then for those around you. Today I chose to recommend you a refined, extraordinary recipe: a duck breast with asparagus and candied quince.

Ingredient:

  • 1 piece of duck breast
  • Asparagus
  • vegetables (kale, carrot, potato)
  • fruits (chestnuts, hazelnuts, candied quinces)
  • rat sauce
  • sea ​​salt and Himalayas
  • berry sauce
  • honey for icing

Method of preparation:

Prepare the duck breast using a brenner (a gas lamp for the kitchen_ and burn the skin a little to adhere the glaze. With a brush, put caramelized honey, add salt and pepper, then bake at 160 degrees Celsius, 12 minutes, until pink.

Boil the asparagus, and then take it out in a bowl with water and ice, so that it remains green and firm. Make a mashed potato with butter and warm milk. Saute the baby carrots, add salt and thyme. It takes chestnuts and a few slices of goulash, which were previously boiled with saffron, water, wine and salt & # 8211 in this way, turned yellow on the outside and white on the inside. Cut the asparagus, use only the ends.

Presentation:

Remove the duck from the oven on a napkin. Cut into slices, very carefully, so that the excess blood remains on the napkin. Put the slices on the plate, standing. Place the asparagus, carrots, chestnuts. With a poche put the puree, then add the hazelnuts, gulia and candied quinces. Add 3-4 sprigs of thyme, sprinkle Himalayan salt on the duck (only on the skin!). On the plate, make a few points of berry sauce and add a few sakura leaves. It is a refined food, I wish you good appetite!

* The recipe was prepared for Mega Image magazine, my trusted friends


Duck breast with cherry sauce


Abandoned in Banat at the collapse of the Austrian Empire, together with his twin brother Cherry Sauce, Cherry Sauce haunts red and anachronistically through the last flocks of Transylvanian ducks and geese, stiff and pretentious, but incomparably pleasant to live together on a Sunday lunch.
Food with a whip, the duck breast with cherry or cherry sauce has long entered the traditional cuisine of the western territories, the current possession of the happiest Romanian empire, as a kind of coat of arms of the western resistance against the civilizing wave of the rising sun in Bucharest.
The mothers with blonde curls from the Banat fairs prepare it more or less like this:
Put 30 grams of melted butter in a saucepan. Add 30 grams of flour and mix without frying. Extinguish the story with 250 ml of chicken soup or juice from cherry or cherry compote. Add the pitted fruit and bring to a boil. A pinch of salt and sugar.

I suggest otherwise:
Melt the butter, add 300 grams of pitted cherries and let it soften.


Top with 2-3 teaspoons of cherry or sour cherry jam and quench with 50 grams of sweet or semi-dry red wine and a tablespoon of balsamic vinegar. Reduce to a slight thickening. If life has given you bitter cherry jam, use it with confidence, it will throw the story into the sublime.


The duck breast.
Season one or two duck breasts lightly with salt and freshly ground pepper.
The skin grows in a few places, without reaching the flesh.
In a dyeing, carefully, unheated before and without oil, the duck having its own noble fat, burns the chest over high heat, first on the side with the skin, until it becomes crispy gold, 4 minutes, then on the other until it acquires color, 2 minutes.


If you can't find skin with skin, lubricate the wonder with a drop of olive oil and respect the mentioned times.
Remove to a pan or other dish and bake for 4 minutes at 180 degrees Celsius.
Left to rest, covered, another 2-3 minutes.


Serve the breast cut into glorious slices sprinkled with sweet and sour, fragrant sweet sauce. Next to it, cherries from the sauce and, in my vision, neither quartered nor straw potatoes, fried as Adi Hădean taught you.
Banat has its unique way of inviting you to the kitchen. He speaks somewhat Romanian, but spins in the shadows of the Emperor of Vienna, whispering whenever he has the opportunity, with love, about their beloved Maria Theresa.


What ingredients do we use for the duck breast recipe with sauce, apple puree, chicory, peaches in syrup

  • For the sauce
  • -1 liter of red wine
  • -1 cinnamon stick
  • -2 kg of duck carcass (whole duck without breast)
  • -30 gr butter
  • -35 gr tomato paste
  • -500 ml veal soup (recipe is written below)
  • -100 gr diced apple
  • -30 gr strawberries
  • -30 gr raspberries
  • -30 gr blueberries
  • -30 gr red currants
  • -30 gr black currants
  • -1 cook
  • -40 gr sugar
  • -corn starch (if needed)
  • Apple puree with ginger
  • -500 gr apple
  • -50 gr butter
  • -40 gr candied pink ginger
  • -1 vanilla pods
  • For the gasket
  • -400 ml orange juice
  • -4 mini chicory
  • -50 gr butter
  • -200 ml chicken soup (recipe is written below)
  • -4 flat peaches
  • -1 liter of syrup (ready bought in the bottle)
  • -2 pieces of duck breast
  • -sea salt
  • For veal soup you will need the following ingredients
  • --1kg of beef with bones
  • -10 ml oil
  • -2 carrots
  • -2 celery stalks
  • -2 onions
  • -3 cloves of garlic
  • -1 tablespoon tomato paste
  • -a connection of greens (thyme, larch, rosemary, parsley)
  • For chicken soup
  • -1 whole chicken of 1 kg
  • -1 carrot
  • -1 leek
  • -1 onion
  • -1 cooker (condiment)
  • -2 cloves of garlic
  • -1 celery stalk
  • -1 link of greenery (a few threads of each)

Preparation for the recipe of Duck breast with sauce, apple puree, chicory, peaches in syrup

How to make the sauce

Cinnamon wine is boiled until reduced by half (500 ml)
The duck carcass is cut into small pieces and placed in an oven tray with 15 g of butter.
It browns very well.
Transfer to a saucepan and add the wine, tomato paste and veal soup. Boil for 60 minutes on low heat. The 100 gr of diced apples are put in a pan with 15 gr butter and browned a little.
The browned apples with the rest of the fruit and the sugar are put over the duck carcass and everything is boiled for another 1 hour and 30 minutes on low heat without a lid.
After boiling, remove the pieces of the carcass and strain the sauce
Leave to cool to raise the fat to the surface and separate from the sauce.
Bring the sauce to a boil again until it thickens slightly and reduces in quantity.
If it is not thick enough, add a little cornstarch mixed with a little water.

Apple puree

Peel the apples, remove the seeds and cut into small cubes.
In a small saucepan put half the amount of butter with apples, vanilla bean seeds and candied ginger.

Cover with a lid and keep on the fire for 20 minutes. Stir occasionally with a spoon. A compote must be made. After 20 minutes, remove from the heat, add the rest of the butter and mix with a vertical mixer until puree.

We prepare the peaches

Peaches are scalded in water and then kept on the fire in syrup for 15 minutes.
Remove from the syrup and peel aside, cut in half and remove the seeds.
Before serving, heat in a little butter in a saucepan.

For chicory (endive)

Boil the orange juice until it is reduced by half (200 ml)
In a saucepan put the orange juice, 200 ml of chicken soup, the chicory cut in half. Cover with baking paper and simmer for 20 minutes.
Remove the chicory in a sieve and cool. Before serving, put the chicory in a butter pan and brown a little.

Duck breast with sauce, apple puree, chicory, peaches in syrup

The duck breast is grown only on the skin side, it is put in a cold (cast iron) pan, with the fat side down. Turn on the stove over low heat and brown.

From time to time, add the fat that is left in the pan with a spoon. After the chest is well browned, turn it on the other side and hold it a little longer until it browns on the other side as well.

In the preheated oven, over high heat, put the duck breast for another 3 minutes. Take it out on a plate and leave it for 5 minutes, after which it can be cut into pieces of suitable thickness.

The duck breast is seasoned with ground coriander, ground cardamom, sea salt, ground pepper and grated orange peel.
Serve with sauce, apple puree, chicory and peaches in syrup.

I have already made this preparation 3 times so far.

Veal soup

The meat and bones are cut into small pieces and put in a pan with oil and brown well for about 20 minutes.
The vegetables are cut into large pieces and placed over well-browned meat and kept in the oven for another 15 minutes.
Transfer to a saucepan and add enough water to cover.
Add the tomato paste, the greens and simmer for 4 hours.
Strain and leave to cool. It separates from the fat and we use this soup for the sauce.
If you don't have patience, you can buy it ready-made. I prefer to prepare it the day before.

It can be stored in ice cube bags in the freezer and used as needed.

Chicken Soup

Cut the chicken into pieces and place in a saucepan with 2 liters of water. Boil over low heat and froth. Add the vegetables cut into larger pieces and cook for about 2 hours and 30 minutes on low heat without a lid on the pot. Strain and leave to cool.
We only need 200 ml of this soup to prepare the chicory (see the chicory recipe).

It can be stored in ice cube bags in the freezer and used as needed.

The recipe and the pictures belong to Mrs. Daniela Viorica Stanimirescu and she participates in the competition & bdquoThe big autumn contest, with guaranteed prizes, without drawing lots & rdquo. You can find more recipes published by her here.

The average grade given by the jury for this recipe is 10 with congratulations!

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Duck breast with sauce, apple puree, chicory, peaches in syrup


4-5 large potatoes
250 grams of minced meat mixture
thyme, salt and pepper
250 ml tomato sauce
1 onion

Peel the potatoes, wash them and then cut them into thin slices, fry them until they are soft.
The onion is cleaned, washed, finely chopped and together with the meat and spices it is put to harden (without oil, the fat of the meat is enough).
Put a layer of potatoes in a tray, then put the meat on top and a layer of potatoes (the meat should be between 2 layers of potatoes) put the tomato juice on them and put them in the oven.
After 30-40 minutes it should be ready, then remove and sprinkle with parmesan or cheese


Pacha Man recipe: Duck breast with cherry sauce

The cherry reduction is done first. Put honey in the pan until caramelized, then add the vinegar. Make a small reduction, then add the pitted cherries. Leave it on the fire, then add, according to taste, orange juice or wine. Leave it on the fire, add the demi-glaze sauce, make the reduction, then add salt and pepper to taste.

When the reduction is ready, strain it through a sieve, then put it back on the fire, add other fresh cherries without seeds and remove from the heat. Season the duck breast before putting it in the pan, fry it in a well-heated pan, place it with the skin down and fry it until you get the desired color, then turn it on the other side.

Mention & ndash the meat is fried without oil, the duck has a lot of fat if it is with skin. When ready, you can serve the whole or sliced ​​breast.

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Comments:

  1. Marque

    Warm to you thanks for your help.

  2. Lynessa

    Well done, your opinion will be useful

  3. Gara

    what?

  4. Eadweald

    What a very good question

  5. Paki

    Sorry...

  6. Waylon

    Willingly I accept. The theme is interesting, I will take part in discussion. Together we can come to a right answer.

  7. Kaage

    hmm simple))



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