Duck fillet: recipe from grandma

Why do culinary experts appreciate duck meat? Because it has a specific taste. Duck is tasty, even if it's just fried over a fire. And if you pick up the right additives to it, the fillet of the duck will not only be fragrant, but very tender, and excess fat from it will be drowned.

Once in the village we cooked fillet of ducks. The recipe was found in the old grandmother's notebook. She used a coal stove while cooking. We adapted the recipe for modern technology and pleased guests with a wonderful fillet of duck, the taste of which they will forget soon.

So, the fillet of a duck. The recipe from my grandmother.

First, the duck is cleaned of feathers and "Ustyukov" (as they called an awn). Rinse the carcass is very hot, then with cool water. Cut the wings, stocking the skins. For the fillet of a duck, the recipe suggests taking only meat from the breast, but we took everything we could cut from the bones. It turned out very tasty. Pieces were smeared with a mixture of butter and vegetable, salted, peppered, sent to the grill for baking. Periodically turned over so that the fillet of the duck was fried evenly. While the grill was working, we cooked the sauce for the grandmother's recipe.

Blended very large, very "evil" root horseradish. We tried to grate, as in the recipe, but only burst into tears. Peeled the apple, cut into slices, braised with butter. The finished apple, too, was passed through a blender. In a separate dish mixed horseradish, a drop of vinegar, a spoonful of honey, a spoonful of lemon juice, sour cream, a little pepper, salt. It turned out quite a rich sauce: we did take home products from our own farmstead.

When the fillet was fried, cut it with a beautiful straw, laid out on a portioned plate. Pour the resulting sauce, decorated with slices of apple, grapes, cherries. Such a beautiful, hearty, aromatic dish was not to be tried.

Having tasted this masterpiece, we seriously took a great interest in the search for more and more recipes for the preparation of a duck. Everyone knew (delicious!) Duck with apples or cabbage we no longer attracted. I wanted something more original. First we stopped at the duck with currants and honey: our family loves sweet stuff.

Fillet of a duck, the recipe of which was found in the old cookbook, seemed original. We proceeded.

Ready to fry the fillets, put it under the lid, so it does not cool down. Separately made the sauce. Onion was fried on duck fat, ginger was added there (we took the powder, it's more convenient), puree from red currant, honey, cognac. I do not give any proportions: they were guided solely to their own taste. They salted, peppered, mixed, let it boil.

Each piece of fillet was dipped in sauce, put into a bowl for baking. The remaining sauce was filled in fillets, sent to the oven. While the fillet of duck in the oven reached its full readiness, they decided how best to serve this dish. The most suitable side dish was rice: it has a neutral taste.

After such culinary luck, we swung at other recipes. Most of all I liked the recipe, in which it was recommended to cook a duck with quince, cranberry and dates. A whole duck carcass was already useful. We stuffed it with peeled dates, quince, abundantly greased with a mixture of honey and soy sauce, sewed. In this form left for several hours, so that the meat soaked in the aromas of fruit. Then wrapped the carcass in foil, sent to the oven. Knowledgeable people told us that every kilogram of duck requires an hour for cooking. Therefore, our three-kilogram carcass roasted a little more than three hours. And we were preparing the sauce. In the frying pan, using the same duck fat, fried a little onions, laid there cranberries, honey, poured all the lemon juice, allowed to boil. As soon as the mass began to thicken, removed from the fire, blended.

A ready-made duck was laid out on a dish, decorated with cranberry, quince, lemon, dates. Cut already right in the table, generously pouring portioned pieces of cranberry sauce.

This dish has only one drawback: during meals it is difficult to stop in time.