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
Thyme salt:
- 2 teaspoons Salt
- 3 twigs Thyme fresh
- Black pepper (peas)
Ingredients
Thyme salt:
|
Instructions
- 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".
- 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.
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