Duck breast fillet without skin
Description
The dish is prepared without unnecessary complications. Duck fillet is very filling, more tender and lighter than pork, yet more flavorful than chicken. Cooking it is pure pleasure! The best way to prepare skinless duck breast fillet is to sear it first and then bake it in the oven. I recommend not overcooking it—leave the meat slightly pink inside, but without blood. You can also confidently use other marinades for skinless duck breast fillet: pomegranate or apple marinades are also very delicious. The dish is now ready to be served.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Remove the zest from the orange and squeeze the juice. Mix the juice with the zest, then add all the specified spices and other ingredients—this will be our marinade.
- 3
Step 3
Thoroughly dip the washed and cut chicken breasts into the marinade and let them marinate for an hour. It is not necessary to place them in the refrigerator.
- 4
Step 4
Then sear the chicken breasts lightly, only on one side. Pat the chicken breasts with a paper towel to prevent excessive splattering during cooking. You can use a thick cast-iron skillet, which can later be used for baking as well. Or simply use whatever skillet you have. Cook for about 4 minutes using a small amount of oil.
- 5
Step 5
Then place the chicken breasts in a baking dish with the seared side facing up, and you can add the remaining orange marinade. Bake the chicken breasts in a preheated oven at 200-210°C for 10 minutes.
- 6
Step 6
The meat turns out tender and juicy inside; if you prefer more well-done meat, bake for an additional 2-3 minutes.
- 7
Step 7
I recommend serving the ready duck breast fillet (skin removed) with a light vegetable salad, greens, and tomatoes, for example. It pairs perfectly with red wine!