Duck breast using the 80 degrees method - thus, the meat always turns out beautiful, juicy and surprisingly aromatic. Try it! Amazingly delicious recipe! tender meat that melts in your mouth. For the table, as a snack, cut very thinly. #new Year's table #German cuisine # holidays # snacks # olgrigrecept # duck breast # meat at low temperature
Ingredients: duck breast (about 380 g each), salt, pepper, fat for frying
Cooking method:
Dry the duck breasts, cut the fat layer with a sharp diamond-shaped knife, but do not cut it to meat. Rub the duck breasts on both sides with salt and pepper. Turn the oven to 80 ° (recirculated air is not suitable). Heat well in a heat-resistant saucepan on the stove top. Cook the duck breasts well on the oily side for 2-3 minutes, turn over and continue to cook for a short time.
Place the dish in the oven (center) and cook for 45 minutes to two hours, depending on the size of the pieces of meat. If possible, also test this process by inserting a meat thermometer in the middle of one of the meat pieces. when the temperature reaches 50-55 ° C, the meat is fried until pink.