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Print Recipe
 Duck Breast with Thyme Recipe
Very simple, but very tasty dish. Duck breast is like seafood. It is prepared either very quickly or for a very long time. If you overdo it, it will become hard. And then it should be baked or stewed for a long time. I only have the fastest option. Tender, juicy duck breast with a wonderful green sauce based on coriander.
Course Christmas Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes
Cuisine Canadian
Keyword For Experienced, Hard
Cook Time 20 minutes
Servings
Ingredients
Breast:
Thyme salt:
Course Christmas Food Dishes, Dinner Dishes, Holiday Food Ideas, Hot Dishes, Lunch Second Breakfast Dishes, New Year Food Dishes, Second Course Dishes
Cuisine Canadian
Keyword For Experienced, Hard
Cook Time 20 minutes
Servings
Ingredients
Breast:
Thyme salt:
Instructions
  1. The duck, like all waterfowl, is a fat bird. Therefore, it is important to melt the fat from the breast. To do this, you need to make incisions not to the skin, without touching the meat. I had a relatively young duck, and the fat was not very thick. So I made incisions in only one direction. When you come across an older duck with thicker skin, I don't make a "mesh" out of it.
    The duck, like all waterfowl, is a fat bird. Therefore, it is important to melt the fat from the breast. To do this, you need to make incisions not to the skin, without touching the meat. I had a relatively young duck, and the fat was not very thick. So I made incisions in only one direction. When you come across an older duck with thicker skin, I don't make a "mesh" out of it.
  2. Now prepare the thyme salt. Cut the leaves from the fresh thyme.
    Now prepare the thyme salt. Cut the leaves from the fresh thyme.
  3. Send them to the mortar.
    Send them to the mortar.
  4. Add salt.
    Add salt.
  5. And peas of black pepper.
    And peas of black pepper.
  6. Rub everything well.
    Rub everything well.
  7. This fragrant salt can be used not only for cooking this duck, but also for other dishes. Thyme in this form opens up very well and gives the dishes the maximum taste and aroma!
    This fragrant salt can be used not only for cooking this duck, but also for other dishes. Thyme in this form opens up very well and gives the dishes the maximum taste and aroma!
  8. Salt the breast with thyme salt from the meat side.
    Salt the breast with thyme salt from the meat side.
  9. Well, on the sides of the skin, salt the incisions.
    Well, on the sides of the skin, salt the incisions.
  10. Now a VERY important point. We all know that meat is usually sent to a hot frying pan so that a crust forms on the surface, and the juice remains inside. But not in this case. It is important for us to warm up the fat. If you send the breast to a hot frying pan, the crust will quickly seize on the skin and the fat will not melt. Therefore, put the breast in a cold frying pan and put it 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 so that it warms up.
    Now a VERY important point. We all know that meat is usually sent to a hot frying pan so that a crust forms on the surface, and the juice remains inside. But not in this case. It is important for us to warm up the fat. If you send the breast to a hot frying pan, the crust will quickly seize on the skin and the fat will not melt. Therefore, put the breast in a cold frying pan and put it 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 so that it warms up.
  11. Turn it over to the meat side. 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 it over to the meat side. 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 lively green sauce. Piquant!
    And to complement the taste, I advise you to prepare a lively green sauce. Piquant!
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