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Duck Breast with Thyme Recipe
Very simple, but very tasty dish. Duck breast, it's like seafood. It is prepared either very quickly or very long. If you overdo it, it will become hard. And then it should be baked or stewed for a long time. I have just the quickest option. Tender, juicy duck breast with a wonderful green sauce based on coriander.
Cook Time 20 minutes
Servings
Ingredients
Breast:
Thyme salt:
Cook Time 20 minutes
Servings
Ingredients
Breast:
Thyme salt:
Instructions
  1. Duck, like all waterfowl, fat bird. Therefore, it is important to melt the fat from the breast. To do this, you need to make cuts not to the skin, without catching the meat. I had a relatively young duck and the fat was not very thick. So I only made incisions in one direction. When you come across an older duck with a thicker skin, I do not do it "mesh".
    Duck, like all waterfowl, fat bird. Therefore, it is important to melt the fat from the breast. To do this, you need to make cuts not to the skin, without catching the meat. I had a relatively young duck and the fat was not very thick. So I only made incisions in one direction. When you come across an older duck with a thicker skin, I do not do it "mesh".
  2. Now prepare the thyme salt. With fresh thyme cut off the leaves.
    Now prepare the thyme salt. With fresh thyme cut off the leaves.
  3. Send them to the mortar.
    Send them to the mortar.
  4. Add salt.
    Add salt.
  5. And black pepper peas.
    And black pepper peas.
  6. Well all RUB.
    Well all RUB.
  7. This fragrant salt can be used not only for this duck, but also for other dishes. Thyme in this form is very well revealed and gives the dishes the maximum taste and aroma!
    This fragrant salt can be used not only for this duck, but also for other dishes. Thyme in this form is very well revealed and gives the dishes the maximum taste and aroma!
  8. Salt the breast with thyme salt on the side of the meat.
    Salt the breast with thyme salt on the side of the meat.
  9. Well, the sides of the skin salted cuts.
    Well, the sides of the skin salted cuts.
  10. Now a VERY important point. We all know that meat is usually sent to a hot pan to form a crust on the surface and the juice remains inside. But not in this case. It's important for us to heat the fat. If you send the breast to a hot pan, then quickly grab the crust on the skin and the fat is not melted. Therefore, put the breast in a COLD pan and put on the fire a little stronger than average. Fry for 3-4 minutes, depending on the size of the breast. At this time, turn on the oven to warm up.
    Now a VERY important point. We all know that meat is usually sent to a hot pan to form a crust on the surface and the juice remains inside. But not in this case. It's important for us to heat the fat. If you send the breast to a hot pan, then quickly grab the crust on the skin and the fat is not melted. Therefore, put the breast in a COLD pan and put on the fire a little stronger than average. Fry for 3-4 minutes, depending on the size of the breast. At this time, turn on the oven to warm up.
  11. Turn over to the side of the meat. Now the pan is hot and the meat is "sealed". Fry for another 3-4 minutes, and then send the pan with the breast in a preheated 180 degree oven for 8-10 minutes, depending on the size of the breast.
    Turn over to the side of the meat. Now the pan is hot and the meat is "sealed". Fry for another 3-4 minutes, and then send the pan with the breast in a preheated 180 degree oven for 8-10 minutes, depending on the size of the breast.
  12. The breast in the finished form should be pink. Then it will be juicy and tender.
    The breast in the finished form should be pink. Then it will be juicy and tender.
  13. And to complement the taste, I advise you to prepare a live green sauce. Savory!
    And to complement the taste, I advise you to prepare a live green sauce. Savory!

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