When the woman's chef - the cook of the restaurant was offered a hand and a heart, then in her head, willy-nilly, about ten recipes flashed.
The anecdote is taken from the site anekdoty.ru
Greetings to all readers of my channel! My name is Christina and I am very glad to see you on my culinary channel.
✅If you are looking for how tasty, juicy and quick to cook a breast (chicken or duck), then you have found an amazing recipe (I'm not exaggerating)!
The fillet prepared according to this recipe is so delicious that you want to cook it every day. By the way, it only takes 15 minutes to cook!
On a note: this is an excellent dish for the New Year's table (I will cook it this way, I will take duck breast for a festive dish).
And I will also share an amazing recipe for a sauce that will give any meat a "zest" and restaurant taste!
Let's cook already!
I will leave the list of products in the first fixed comment (for your convenience).
I also prepare the sauce for the breast - this is optional. I will share the recipe.
I think this is an amazing sauce for any meat!
I squeeze the juice of two oranges into a saucepan (I do it with my hands). I put the juice on the stove and add some sugar. I boil the sauce until it thickens for about 10 minutes (do not forget to stir).
Add a piece of butter, mix. Delicious, aromatic, spicy sauce is ready!
Let's cook the breast!
Today I have duck breast. We remove a little fillet and cut off excess fat and, if possible, remove the veins. If you take chicken fillet, then you do not need to remove any veins.
We cut the skin before reaching the meat every half a centimeter: first along the entire fillet, and then across.
This is how it should look like:
Salt fillet on both sides.
Heat the pan very much (without oil), then reduce the heat and spread the duck breast skin side down and cook for about 1-1.5 minutes.
The crust should be browned.
Turn the fillets over, increase the heat and cook for about 1 minute more (the meat should grab and a delicious crust should form).
I transfer the fillet to a tin covered with foil (the foil should be shiny side up). Pepper breast from the side of the meat and, if desired, you can add a little more salt.
Turn the fillets skin side up and pour a little lemon juice. I will bake in an oven preheated to 190 degrees with the door ajar for 7 minutes (my fillet is rather small). If you have a large fillet, then 10 minutes will be enough.
An amazing meat dish is ready. But, let the breast "rest" for 5-10 minutes and then slice.
I serve the breast on the table, pouring it with orange juice, garnishing with lingonberries and adding salad with arugula, cabbage and cherry tomatoes. Like in a restaurant! Bon Appetit.
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