We dry the duck breast well with paper towels. We cut it lightly on the side with the skin, without cutting the meat.
Season with salt and pepper.
Turn the oven to 180 degrees and prepare a heat-resistant dish not too big, just enough to fit the meat.
In a frying pan or hot grill, put the meat down with the skin and brown it for 5 minutes (approximately). We turned it over and browned it for another 5 minutes.
Put the duck meat in the heat-resistant dish, pour over it 200 ml of rose wine, cover with an aluminum foil and put in the oven heated to 180 degrees for about 15 minutes, then take the foil and leave for another 15 minutes.
Until the meat is in the oven, put the duck on the hot grill and lightly brown it on both sides. Pineapple slices should not be thick (0.30 cm -0.50 cm). When you cut the pineapple slices you should remove the middle part, that sticky part. I left that part pinched
Along with the duck and pineapple we served carrots and brussels sprouts in the pan but you can put rice or any other favorite vegetables next to it.
Chicken breast in strawberry sauce
It is not uncommon to add fruit to certain sauce recipes. Pork with pineapple, chicken with plums, string with red fruits. Let's take advantage of the seasonal strawberries to prepare them some very tasty chicken breasts due to the rich sweet and sour sauce we get after cooking them with a few ingredients, including some vegetables. This dish, due to its presence, is sure to be enjoyed by children.
- Put a pan with the bottom of the oil on the fire. Season the breasts and brown them on both sides over medium heat. We do not withdraw.
- Chop the onion and carrot and poach themin the same oil to have browned the breasts. Once ready, add the breasts to the pan and moisten it with a little chicken broth and a drop of vinegar. Let the chicken cook for a few minutes with the pan covered until soft.
- Then, chop the strawberries to taste and add them to the breasts. We continue to cook for a few more minutes but with the pan uncovered. When the sauce has reduced, season with salt and pepper and serve.
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Full article: Recipe »recipes» Chicken recipes » Chicken breast in strawberry sauce
We cut the breast on the side with the skin diagonally and season it with a mixture of salt, pepper, tarragon and rosemary and put it in the pan with the skin down. Do not add oil at all because it will leave enough fat.
Fry the duck in its own fat for about 5 minutes on each side, adding the soy sauce. Remove the duck pieces and set them aside warm.
Peel a pineapple, grate it and cut it into cubes. Put the pineapple in a saucepan on the fire until it caramelizes easily. .
Quench with white wine and add honey and lime juice. Season with salt, red pepper (a very aromatic but slightly spicy pepper), chilli and ginger. Let it boil until it caramelizes and acquires the consistency of sauce.
Cut the duck skin diagonally with a very sharp knife and place it on a plate. Serve with pineapple sauce.
The recipe proposed by: Violeta Postolache (vio_dreams)
This recipe also has the video version.
Serial made in collaboration with WineRo.
Duck breast is a delicacy that goes well with fragrant fruits and sweet-spicy sauces. In this recipe they are excellently balanced by pineapple and hot sauce, complemented by rice and completed by dry, fragrant and fruity red wine.
Kitchen: Radu's recipes
Amount: 2 servings
Preparation: Ten minutes
Cooked: 30 minutes
1 duck breast
black pepper, freshly ground
1 teaspoon of Chinese mixture 5 flavors
2 teaspoons flour
60 ml red wine
1 teaspoon hot pepper (or other spicy sauce of your choice)
3 slices of pineapple in the box, well drained (the juice is stored)
1 cup wild rice mixed with parboiled rice
1 teaspoon fresh chopped parsley leaves
fresh parsley leaves for garnish
Preheat the oven to 170 ° C. Boil the rice in 2 cups of salted water for 16 minutes, or until done, and the liquid has been absorbed.
Meanwhile, clean the breasts of excess duck skin. The skin is cut obliquely with a sharp knife (be careful, the cuts must not reach the meat), in order to obtain a diamond pattern. Salt and pepper the breasts, then rub well with the mixture of 5 Chinese flavors.
Place a pan (preferably one with a stainless steel handle, so that it can be used in the oven) over medium-high heat. Place the breasts on the skin side, in the cold pan. Fry for 6-7 minutes, or until the skin is crispy and browned. Drain the melted fat from the pan and squeeze the excess. Turn the breasts on the other side and put them in the oven, where they cook for about 5-7 minutes. Then remove the breasts and leave them to rest for 5 minutes, on a metal grill placed on top of a plate to catch the drained juices, lightly covered with aluminum foil. Cut 2 cm thick slices.
Meanwhile, salt and pepper the pineapple slices, then brown them a little in another pan, using 1 tablespoon of fat left by the duck breast.
Add the flour to the pan in which the duck breast was and cook, stirring constantly, until the flour is browned. Add the wine, spicy sauce, and a few tablespoons of pineapple syrup and mix well, cooling the caramelized residues left by the meat. Bring to a simmer and simmer until the liquid has reduced and thickened. Add the chopped parsley and mix.
Serve the breast slices on toasted pineapple slices, sprinkled with fruit sauce, with rice, garnished with parsley leaves
The right wine: Cabernet by ENIRA 2009
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Smoked duck breast with black tea and roasted pineapple
This easy-to-prepare French recipe combines the oriental aroma of black tea with the sweet-sour flavor of pineapple, which exquisitely complements the taste of duck breast, for a special dinner for two.
Number of servings: 4
Preparation time: 15 minutes
Baking time: 30 minutes
2 duck breasts
a cup of hard black tea
a cup of brown sugar
a cup of rice
3 pieces of butter, the size of a walnut
2 two tablespoons soy sauce
Method of preparation:
Peel a squash, grate it and slice it. Brown the pineapple slices in melted butter on both sides. Peel a squash, grate it and pour the soy sauce over it. Put black tea, rice and brown sugar in a frying pan and mix gently, letting the ingredients simmer.
Add the duck breasts to the pan, over the other ingredients, cover and simmer for ten minutes on high heat, then on low heat for 20 minutes. Remove the duck breasts from the pan, then allow to cool and cut into thin strips. Place the sliced pineapple slices in each plate and arrange the slices of meat on top.
Fried duck breast recipe with salad
For fried duck breast, all you need is salt, pepper, garlic, olive oil and a few green spices, which you have at hand ... rosemary, thyme, sage. And a wok-type pan, non-stick.
For salad, you will like any kind of leaves, seasoned with salt, pepper, olive oil and balsamic vinegar. Above, parmesan flakes.
Allow the duck breast to warm to room temperature. Wash it and dry it with paper towels. With a sharp knife, cut the fat, obliquely (not the length, not the width of the chest). Season it with salt.
Heat the pan over medium heat. When hot, add a tablespoon of olive oil and duck breast, skin / fat down. Medium to high heat. Boil it over low heat, burn it over high heat. Add a few cloves of crushed garlic and the aromatics, whole branches, without chopping them. Leave the duck breast on the fire for about five minutes then turn. Leave for a minute to brown slightly and turn again, with the fat down. Using a spoon, & # 8220dress & # 8221 your chest with the fat from the pan for another minute or two. Remove the breast to a hot plate, season with salt and pepper and let it rest for ten minutes, at least 5. Cut it into thin slices and season again with salt and pepper to taste.
In the recipe for fried duck breast with salad, it is important to have hot meat (if you cook the cold breast, burn it on the outside and it remains raw on the inside) and not to dry it because it hardens and changes (not for the better) its taste and texture. . Now, how long you have to cook, I can't tell you exactly because it depends on the pan, the size of the chest, the power of the fire and so on. Basically about 8 minutes. Most certainly, if you plan to cook more breasts, do one test and time, in the next ones you will know exactly what you have to do.
There is also the option of baking the duck breast and not soiling the kitchen. Or start frying it on the fire and finish it in the oven. All are good recipes or not, according to everyone's taste. The above seems to me the simplest, with the best result.
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The duck breast is notched on the skin side, but without piercing it to the meat, seasoned with salt and pepper and sealed in a pan, placing it first on the skin side until it melts from the fat, then on the other side. Add a little more oil and continue cooking in the oven for about 20 minutes at 200 degrees, with ventilation.
Brown champignon mushrooms are wiped well with paper towels moistened with water, without cleaning them from the protective skin and without putting them in water, so as not to get soaked. Slice and cook on the grill, sprinkled only with salt.
Preparation of orange dressing. The preparation of the dressing is simple and very fast. First, prepare the fresh orange juice, to which must be added mustard and honey in the desired quantities, so that the taste is what satisfies us. Add a little of each ingredient and mix, then add as desired. Once we have the duck breast prepared, as well as the mushrooms and the orange dressing, we can assemble the salad.
The way the salad is assembled is done according to everyone's imagination. Vlăduț chose to cut the endives in two, longitudinally and unfold the leaves. He filled them with valerian lettuce, slices of brie cheese and slices of Roquefort cheese, slices of mushrooms. Over them, the orange dressin drips into a thin thread. Add the whole strawberries for extra taste and freshness, but also for a splash of color.
The duck breast is thinly sliced and sits nicely next to the endive leaves filled with everything. And the duck breast slices will be glazed with the delicious orange dressing.
At first glance it seems a pretty sophisticated recipe, to be eaten only at the restaurant, but it is not so. With a few simple products and at everyone's fingertips we can get a delicious dish at home suitable for lunch or dinner.
1 duck breast
1 apple sliced into rounds
2 slices of pineapple
100 gr. fresh raspberries
It grows the skin on the duck breast, easily without reaching the meat. Fry in a preheated pan, without oil, on the skin side. Leave it for about 3 minutes until it browns and detaches itself from the pan. Then turn to the other side and leave for another 2 minutes.
Remove the duck breast from the pan, season with salt and pepper and place in a pan in the preheated oven. Leave for about 10 minutes in the oven. After this time, take it out of the oven and let it rest until serving.
While the meat is cooking in the oven, prepare the raspberry sauce. Put raspberries and 50 grams of sugar on the fire in a saucepan and mix until slightly reduced and well bound.
It is then passed through a sieve to get rid of all the seeds and then left to cool.
We also have to caramelize the fruits - apple and pineapple slices. Put the butter and sugar in a pan over low heat and let it melt. Put the fruit slices one by one and turn on both sides.
Cut the duck breast into slices, place the slices of fruit slices on the plate and add a little raspberry sauce.
Chicken and pineapple salad & # 8211 a salad that will not be forgotten!
We present you a delicious salad recipe with chicken breast and pineapple. Although it is prepared amazingly simple and fast, its unique taste conquers from the first. It is a very delicious, aromatic and appetizing salad, which can be served both at family dinner and at the holiday table. Surprise your guests with an original aperitif and the praise will not be long in coming.
-150 g of preserved corn
-3 canned pineapple rings
METHOD OF PREPARATION
1. Fry the walnut kernels slightly in a dry pan. Chop it with a knife or just break it with your hands.
2. Boil the chicken breast in a saucepan with water and a little salt. Allow it to cool and cut it into small pieces.
3. In a bowl, mix the chicken with the canned corn, grated cheese and diced pineapple.
4. Match with mayonnaise and mix. Sprinkle the salad with walnut kernels.