Notch the skin - cut lines with a knife without touching the meat.
Put the duck breast with the skin down in a cold non-stick pan. Do not put fat.
Brown the breast on both sides - fry it for 4 minutes on each side, turning it a few times.
When well browned, lower the heat and discard the leftover fat.
Leave it for another 4 minutes, turning it from time to time.
Add salt and pepper at the end, when cooked.
Remove and set aside to warm.
Wash the cherries and remove the seeds.
Heat the oil in a pan.
Saute the cherries for 2-3 minutes.
Put the sugar on top, mix and cook for another 2-3 minutes.
Remove the cherries and set aside.
In the same pan, put the balsamic vinegar and red wine.
Bring to the boil and reduce for a few minutes. Add the chicken juice.
Reduce for 10 minutes and when it is bound, add the butter and mix with a whisk.
Insert the cherries and mix them well in the sauce obtained.
Cut the duck breast into slices.
Place the fan-shaped meat in a plate, decorate with cherries and put sauce on top.
Serve immediately plain or with green vegetables.
Fried duck breast recipe with salad
For fried duck breast, all you need is salt, pepper, garlic, olive oil and a few green spices, which you have at hand ... rosemary, thyme, sage. And a wok-type pan, non-stick.
For salad, you will like any kind of leaves, seasoned with salt, pepper, olive oil and balsamic vinegar. Above, parmesan flakes.
Allow the duck breast to warm to room temperature. Wash it and dry it with paper towels. With a sharp knife, cut the fat, obliquely (not the length, not the width of the chest). Season it with salt.
Heat the pan over medium heat. When hot, add a tablespoon of olive oil and duck breast, skin / fat down. Medium to high heat. Boil it over low heat, burn it over high heat. Add a few cloves of crushed garlic and the aromatics, whole branches, without chopping them. Leave the duck breast on the fire for about five minutes then turn. Leave for a minute to brown slightly and turn again, with the fat down. Using a spoon, & # 8220dress & # 8221 your chest with the fat from the pan for another minute or two. Remove the breast on a hot plate, season with salt and pepper and let it rest for ten minutes, at least 5. Cut it into thin slices and season again with salt and pepper to taste.
In the recipe for fried duck breast with salad, it is important to have hot meat (if you cook the cold breast, burn it on the outside and it remains raw on the inside) and not to dry it because it hardens and changes (not for the better) its taste and texture. . Now, how long you have to cook, I can't tell you exactly because it depends on the pan, the size of the chest, the power of the fire and so on. Basically about 8 minutes. Most certainly, if you plan to cook more breasts, do one test and time, in the next ones you will know exactly what you have to do.
There is also the option of baking the duck breast and not soiling the kitchen. Or start frying it on the fire and finish it in the oven. All are good recipes or not, according to everyone's taste. The above seems to me the simplest, with the best result.
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Duck legs with cherries
Duck legs with cherries from: duck legs, cherries, butter, wine, salt, pepper.
- 4 duck thighs or 2 duck breasts
- 200 g pitted cherries
- 50 g butter
- 250 ml dry white wine
Method of preparation:
Put the meat in a heat-resistant form, grease with butter and bake in the preheated oven for about 45 minutes. Remove the dish from the oven, drain the fat, add the wine, salt, pepper and pitted cherries and simmer for another 10 minutes.
Duck legs with Brussels sprouts
Duck legs with Brussels sprouts from: duck legs, Brussels sprouts, carrots, onions, tomatoes, dill, rosemary, garlic, wine, salt, pepper. Ingredients: 2 duck legs 500 g Brussels sprouts 1 carrot 1 onion 2 tomatoes dill rosemary garlic 100 ml white wine salt pepper Preparation: Duck legs […]
Duck legs with mushrooms
Duck legs with mushrooms from: dried mushrooms, duck legs, onions, mushrooms, red wine, chicken soup, thyme. Ingredients: ¼ cup dried mushrooms 2 thighs duck 3 onions 8 mushrooms 1 cup red wine 1 ½ cup chicken soup 4 sprigs of thyme Preparation: Add the dried mushrooms to a small bowl […]
Duck legs with cabbage
Duck legs with cabbage from: duck legs, fat, onion, sage, garlic, wine, vinegar, cabbage, bay leaf, sugar. Ingredients: 4 duck legs 50 g fat 2 onions sage garlic 150 ml wine 2 tablespoons balsamic vinegar red cabbage 2 bay leaves 1 tablespoon sugar Preparation: Sprinkle with salt and […]
Bitter cherry jam is a Romanian product, 100% natural made from fruits harvested from orchards and forests affiliated to the Muscel area.
Small and blackish, bitter, of a special flavor, so are the bitter cherries.
A very meticulous work meant their processing so that we could make this delicious bitter cherry jam.
Bitter cherry jam is one of the most appreciated delicacies in our pantry. This is also because we have the tastiest bitter cherry jam.
Contains: Bitter cherries, Sugar, Lemon Juice.
Average nutritional information for 100gr. product: CARBOHYDRATES 58.1g PROTEINS 0.4g LIPIDS 0.1g Energy value: 234 kcal
Method of preparation
Duck breast is one of the most refined meats, so it must be treated with great respect! First of all, it must be marinated to obtain both the required tenderness from a sticky meat and extra flavors.
The marinade is made in many ways, I propose mine, tried and guaranteed by a lot of experience. squeeze the juice of a lemon, dissolve in it 2 tablespoons of 5 Chinese spices (cinnamon, clove, turmeric, Sichuan pepper, orange peel, galangal, cardamom. f. a little salt. there are several but in short they are called & quotFive chinese spices & quot. ) Crush a few black peppercorns and add them.
Cut the oily skin of the duck breast, without cutting the meat - in equal diagonals, thus forming the cut called & quotdiamant & quot (diamond chape) Place the prepared chest in the marinade and leave it overnight to marinate, in the refrigerator, turning it a few or from one face to the other.
Chutney: Uncork the cherries. In a bowl with a thick bottom, sprinkle the crystal sugar (white) and caramelize it only until golden (not copper). Sprinkle quickly over the finely chopped onion, wait a few seconds (maybe about 30 sec.) And quench with the combined vinegars. Then pour the brown sugar, the two tablespoons of 5 Chinese spices, grate about two tablespoons of fresh ginger, half a grated nutmeg, a teaspoon of salt and stir until the caramelized sugar melts and comes off the bottom of the bowl. Now it's time to add the cherries! Do not stir but just shake or rock the bowl - we want the grains to remain somewhat whole.
Boil the business over medium heat until the vinegars get rid of some degrees (but not all!) And when the combination no longer stings the nose but the spice predominates, cover and simmer for an hour. Then remove the lid and boil as much as it should be consistent, stirring now, rarely and carefully (cherries are already hardened by vinegar and sugar). I make all kinds of chutney in Kukta (pressure cooker) and get rid of mixing, rocking or shaking. I only watch them for the last 20-30 minutes, without a lid, to adjust the consistency of the sauce.
Remove the duck breast from the refrigerator, drain and wipe the marinade and especially the peppercorns, then leave it in a napkin until it reaches room temperature. Preheat the oven. Put a pan on the flame and before it is completely hot but only hot to very hot, place the chest with the skin down. Gradually increase the flame as the fat of the duck melts. Let it fry for about 3 minutes, during which time remove the fat from the pan in a cup (it will be useful!) When the skin turns golden, turn it on the fleshy side and fry it for another 2-3 minutes. . Then quickly put it in the hot oven and leave it there for another 5-6 minutes.
Let the duck breast rest on a wooden bottom, lightly covered but not choked. Time when you can do your plating with what you like to combine chutney - something fine like mashed potatoes with celery celery and chives, right?
Cut the breast perpendicular to the fiber of the meat and place it on the plate in a place of honor, visible, because you just didn't work so hard without highlighting the pink obtained! Don't be afraid to drip the duck fat saved from the pan here and there, it's overly tasty!
The best foods to lose weight
A meta-analysis of the journal's weight loss studies Nutrients found that cauliflower was the # 1 vegetable that helped women sustain weight loss for 4 years. It is also full of protein - a small head of cauliflower weighs over 5 grams.
Whole grain oats are high in fiber, which promotes satiety and helps us feel fuller longer, says Carli. Moreover, whole grains promote blood sugar control, being a complex carbohydrate that ensures constant energy release. Oatmeal also improves blood lipid profile by lowering cholesterol and promoting heart health.
Turmeric, a spice derived from the turmeric plant, was found to help fight obesity and insulin resistance in a study published in the Annual Nutrition Review. He found that curcumin - the yellow pigment chemical found in turmeric - is naturally anti-inflammatory.
A study published in Journal of the American College of Nutrition found that eating potatoes did not lead to weight gain. A medium-sized potato with skin (5.3 ounces) contains only 110 calories per serving, has more potassium (620g) than a banana, provides almost half the daily value of vitamin C (45%) and does not contain fat, sodium or cholesterol.
A 2014 study found that people with diabetes who ate 1-2 ripe bananas improved their blood sugar and lipid profiles and may help keep their blood sugar levels constant.
Lentils are packed with 8 grams of fiber and 9 grams of protein to keep you full, says Sue Heikkinen , MS, RD, registered head for MyNetDiary. These quick-cooking legumes make a versatile pantry base, helping you avoid unnecessary calories from dining meals.
Eating avocados can help suppress hunger. A study published in the Journal Nutrients found that participants who ate avocados with meals reported feeling less hungry after 6 hours compared to those who did not.
This item has a low caloric density, while it is rich in nutrients such as the powerful antioxidant vitamin C, says Carli. They are also high in fiber and promote satiety, helping to reduce hunger. and promotes gastrointestinal health.
Kefir is not only good for good health, it can also help you lose weight. A study published in the European Journal of Nutrition found that the consumption of kefir led to weight loss similar to the consumption of low-fat milk.
Related to: What is Noom?
This fermented beverage is loaded with probiotic intestinal health, which research has found can be a promising method for treating obesity.
I encourage customers to take 20 grams of protein at a meal to help manage appetite. This can be a challenge, especially at breakfast, says Heikkinen. A 7-ounce carton of low-fat Greek yogurt provides 20 grams of protein (and only 146 calories), while providing essential potassium and magnesium, which are good for controlling blood pressure and muscle function.
The fluffy and crunchy snack is full of fiber and was found in a study published in the Journal of Nutrition to be more filling than potato chips, which can help with weight loss.
This is a staple in many diet plans because chicken breast is the weakest part of chicken and provides almost exclusively protein, while keeping calories low, says Carli. It actually contains 27 grams of protein for a 3 oz serving, with just that
Sometimes we just have to taste something crunchy. Pistachio is fun to eat and the time it takes to break the shells helps keep your portions under control, says Heikkinen. Pistachio has lower calories compared to other nuts and is a convenient alternative to highly processed snacks. You can eat 25 pistachios for just under 100 calories, while getting a good source of healthy fats, protein and fiber.
Related to: How Rebel Wilson Lose Weight Using the Mayr Method
Extra virgin olive oil
EVOO has been found to help reduce body weight. A study published in the European Journal of Nutrition found that overweight women who consumed 5 teaspoons of EVOO daily for 9 weeks reported a reduction in body fat and an improvement in blood pressure.
Zucchini are composed mostly of water and therefore have a low caloric density, says Carli. A cup of boiled pumpkin contains 17 kcals and only 3 grams of carbohydrates, one of which is fiber. Zucchini are a good source of vitamin A which is good for immunity, skin and eyesight.
A study published in International Journal of Obesity and Related Metabolic Disorders found that participants on a low-calorie diet increased their weight loss by 62% by consuming 3 ounces of almonds within 24 weeks.
Raspberries are an easy way to add fiber and volume to oatmeal, cereal, salads and purees, says Heikkinen. Raspberries have only 64 calories in one cup (about half the calories of a cup of most other fruits). A cup of raspberries has 15 grams of carbohydrates, including 8 grams of fiber from carbohydrates, which means they can fit many low carb plans.
A study from the Johns Hopkins Center for Weight Management found that participants who ate mushroom pies compared to those paid for beef for 4 days reported the same results for taste (meal attraction), appetite, and saturation. the fullness of the meal) and satiety (general fullness) as those served with beef.
Eggs are a powerhouse of nutrients and provide two micronutrients that are involved in the proper functioning of the thyroid: iodine and selenium, says Carli. Eggs are also a source of protein, which is essential to prioritize when on a weight loss plan to ensure the proper functioning of metabolic reactions and immunity.
Vegetable protein sources are more popular than ever. Edamame (immature soy) is the ultimate source of minimally processed vegetable protein. They are rich in protein and fiber and are easy to eat as a snack or added to salads, french fries and cereal dishes to give them more substance, says Heikkinen. Keep edamame frozen, peeled, to be used in recipes such as Roasted Cauliflower Rice. An added bonus: edamame tends to be less carbonated than other legumes.
Cow's cheese may be the best snack in the late evening. A study published in British Journal of Nutrition found that participants who ate 30 grams of cottage cheese about 30 minutes before bedtime had a positive impact on muscle quality, metabolism and overall health and did not gain weight.
Tuna is a very lean fish, which provides rich protein for a good caloric density. It is imperative to choose the tuna stored in water and not in oil if the caloric deficit is the goal, because it would add calories from fat, says Carli. Tuna is also rich in omega-3, which has benefits beyond weight loss. Tuna bags are a great idea for a portable snack.
These juicy fruits can greatly benefit from weight loss. A study by Harvard Medical School found that due to its high flavonoid content, blueberries can help promote weight loss.
Don't sacrifice flavor or variety when cutting calories. Spices allow you to transform the flavor of any dish, says Heikkinen. For example, you can take a basic soup recipe and opt for Southwestern, Italian or Indian flavors using different spice blends. While claims that stimulate metabolism for spices are probably overestimated, spices are a tasty way to add protective antioxidants and phytochemicals to meals.
Hot peppers have been shown to improve the rate of metabolism, and have also been found to help increase calorie burning in people who have taken cayenne capsules.
Legumes (beans, garbanzo beans, pinto and lima beans, lentils, etc.) can be defined as a mixed food because they contain both carbohydrates and protein, says Carli. The carbohydrate part is mostly fiber, which promotes satiety and promotes gastrointestinal regularity and can ultimately be beneficial for weight loss for these reasons.
A study published in the American Journal of Clinical Nutrition found that participants who ate whole grains compared to refined grains for more than six weeks saw an improvement in their metabolism.
Although no vinegar, including balsamic steel, has magical weight loss properties, vinegar can help lower blood sugar. Balsamic vinegar can be a powerful ingredient for weight loss when used instead of high-calorie sauces, sauces and oils, says Heikkinen. Balsamic vinegar has only five calories in a teaspoon and can be used to improve the flavor of salads, fried vegetables and low protein.
This delicious and flavorful vegetable can help you lose weight. The 2016 study found that garlic powder reduced body weight and fat mass in people with non-alcoholic fatty liver disease (NAFLD).
A fish rich in protein, salmon is full of satisfaction. Proteins are the macronutrients with the greatest thermogenic effect, which means they help the body burn more calories while being metabolized, says Carli. The benefits of salmon outweigh the weight loss because it is rich in omega-3 anti-inflammatory drugs.
The spicy aroma of ginger root can also help with weight loss. A 2019 study published in the journal Critical Reviews in Food and Nutrition Science found that daily supplementation with ginger decreased weight and overall insulin resistance in study participants.
It can be difficult to get enough fiber when you eat less, especially if you cut out carbs. It's easy to add ground flax seeds to shakes, smoothies and pastries, adding extra fiber and a light nutty flavor, says Heikkinen. A review of 45 studies reported that adding flax seeds to the diet led to weight loss and decreased waist circumference in overweight people.
When you reduce calories for weight loss, it is essential that your food choices give you the most "bang-for-your-buck" nutrition, says Heikkinen. Leafy greens are well known nutritional powers, but it is not always easy to keep fresh greens handy. I like the versatility of spinach. You can eat raw spinach in a salad or sandwich, but you can also throw a handful of baby spinach in a smoothie, mix the chopped spinach into scrambled eggs, soups, or casseroles.
A Brazilian study published in the journal Nutrition found that overweight women who ate three servings of apples or pears a day saw a greater weight loss compared to those who ate oat cakes.
half a cup of white wine
Mix honey, vinegar, salt and pepper in a bowl and cut the fatty part of the duck breasts with a sharp knife in a triangular shape. Rub both sides of the meat with this mixture and leave to marinate for 5 minutes.
Wash the grapes and remove the seeds, then heat them in a large saucepan. Then add the grapes, salt, pepper and wine, then cover the pan and let it boil over low heat.
Meanwhile, preheat a thick-bottomed pan and place the duck breast in it, with the fat side down. Fry the meat for 7 minutes, then turn and leave for another 7 minutes. Let the duck breast sit for 5 minutes before wrapping it in aluminum foil to finish cooking, then cut it into pieces and place the meat on a plate and cover with sauce.
DUCK CHEST WITH CHERRY SAUCE
1 duck breast, 1 strand of rosemary, oil for frying, salt and pepper, For the sauce :, cherry compote, 1 tablespoon melted butter, salt and pepper, 2-3 cloves, 1 glass of red wine, 1/2 cinnamon stick , 1 tablespoon sour cream
Difficulty: low | Time: 2h
What to take with you to the beach: 5 things you can't miss
Certain factors, such as the sun or sea salt water, make certain objects or products important when we go to the beach. Especially when it comes to children, the elderly or people with sensitive skin.
Sometimes, out of haste or carelessness, we forget certain extremely important accessories when we want to expose ourselves to the sun:
1. Dry clothes
It can happen that, after a hot day in which you splashed in the water, in the evening, the swimsuit or shorts did not dry, so you go home with wet clothes on. This decision can make you sick, because wet clothes can trigger colds.
In this way, wearing dry clothes can be very comfortable and healthy.
2 and 3. Sun protection and sunglasses
Don't leave the house without sunscreen and sunglasses! Not to mention that it is not at all advisable to expose yourself to unprotected sunlight. Sunlight can damage the skin, causing severe sunburn and sunburn.
Ultraviolet rays can cause corneal burns, which is why sunglasses are recommended. It also increases the risk of cataracts in the future, among other problems.
The weather can often be unpredictable. In the morning or at noon it can be a beautiful weather outside, and in the evening it may cool down. In such periods it is easiest to cool down. To avoid this situation, it is best to always have a warm jacket with you.
When you make a list of what your beach baggage contains, water is essential. Although there may be shops nearby, where you can buy water, it is better to save time and money and take a few bottles of water with you.
On the beach, due to sun exposure, the need for hydration is much higher.
Duck breast with cherry sauce
I took courage and cooked duck breast. In fact, the nobility of the dish and the new culinary trends convinced me that there is life beyond beef and fish.
2 pcs. chest duck skin (the number increases or decreases depending on the number of servings)
200 g fresh / frozen cherries
Melt the butter in a pan and then add the pitted cherries.
After the cherries have softened and released their juice, add 2-3 tablespoons of cherry jam, red wine, a teaspoon of brown sugar, salt and balsamic vinegar. The composition is boiled over low heat until it has consistency.
Wash the duck breast thoroughly and wipe it well with a kitchen towel. From what I have studied before, the trick with the duck market is that we have to get a crunchy dish on the outside and fragile on the inside, of a slightly pink color and with a caramelized appearance. So, we start by preheating the oven to 200 degrees, so that when we finish the duck breast in the pan we can immediately put it in the oven.
Season the meat with coarse salt and freshly ground pepper on both sides.
Using a frying pan, fry the duck skin first on the skin side, for 6 minutes, then on the other side for 4 minutes. Do not preheat the pan as you risk sealing the meat. Put the duck skin in the cold pan. The fire must be medium to strong, but be careful not to burn the meat. The skin on the duck breast will leave enough fat so that it cooks and tastes special. I suggest you do not throw away the fat after use. You will have a pleasant surprise when you use it in a risotto or baked potatoes.
Immediately after roasting, put the meat in the oven for 7-9 minutes, then let it rest for 4-5 minutes.
Slice the duck breast into pieces about an inch thick and serve with sauce. Or with gaskets. It goes well with risotto.
Cătălin Scărlătescu used an amulet to exchange competitors, & icircn edition 43 of season 9 & bdquoChefi at knives & rdquo
And the chefs didn't even do well in the kitchen, because the alarm button was heard, announcing the use of an amulet. This was the moment when Cătălin Scărlătescu announced what bonus he wants to use, in the 43rd edition of season 9 & bdquoChefi at knives & rdquo.
& bdquoDau an amulet. Now I want, now I give. Write like this: exchange one competitor on your team with another on the competing team& rdquo, was the completely unexpected news of the leader of the purple team, who announced that & icircl gives Vincenzo Aiello to take & icirccl in exchange for Elena Matei, from the green team.
Cătălin Scărlătescu, at & bdquoChefi at knives & rdquo
& bdquoMy dear, be careful here. I want to tell you a wonderful thing. Last time you left, you said something that no one had ever said: I'm going to run after that final one and I'm going to break it. I really liked what you told me and I want it to be fulfilled. So you convinced me that you are one of the few contestants who were & icircn this contest that really wants, guys, really wants & rdquo, was the explanation given by Cătălin Scărlătescu, this refers to the rivalry between Elena and Ștefan Borleanu from the blue team.
& bdquoIt is not true what is happening. At Sorin Bontea I wanted to be there since I came and I don't see myself in another team ", was the reaction full of amazement of the competition.
Extremely confused, Rikito Watanabe received another heavy blow, after the departure of Cristina Mălai. A good friend of Elena, he expressed his dissatisfaction with the amulet used by Catalin Scarlatescu.
& bdquoMom, if Elena leaves, I can't be Riki, like that. Elena is the spirit for me, and Sorin Bontea, I don't want Elenica to leave& rdquo, confessed the nice Japanese.
& bdquoYou feel a little crazy, but if you know the rules of the game and you are used to playing you can't be upset. This is the game, it's not a personal matter, after all, said Vincenzo Aiello, who seemed to understand the strategy of the purple team leader.
Watch the video above from the 43rd edition of season 9 of the show & bdquoChefi la cutite & rdquo to discover the whole moment.
About season 9 of the show & bdquoChefi at knives & rdquo from Antena 1
& Icircn season 9 of the show & bdquoChefi at knives & rdquo, Sorin Bontea, Florin Dumitrescu and Cătălin Scărlătescu chose three strong teams with which they fight to reach the final.
Armed with the amulets they have won, the three chefs will resort to different strategies to get one step closer to victory, in a show full of upheavals, tense moments and big surprises.
At the end of each edition we are waiting for you on www.a1.ro to discover details behind the scenes, & icircntr a new episode & bdquo [email & # 160protected] tite & rdquo! Here's what you missed in the previous episode:
If you want an extra portion of fun, don't miss a new episode of & bdquo [email & # 160protected] tite & rdquo, on www.a1.ro today!
The show & bdquoChefi la cuiteite & rdquo season 9 is broadcast on Sunday from 20:00, but also on Monday and Tuesday, from 20:30, on Antena 1.
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