Duck fillet

Description

The recipe won't take much time. Serve this dish with a light salad or side dish, as the meat itself is quite fatty. I especially recommend paying close attention to the duck skin. It's the key to successfully preparing the entire dish. A mustard sauce or hot ketchup pairs perfectly with it. Serve hot.

Instructions

1. 1

   Step 1

   The most important thing in preparing duck fillet is marinating it properly. I usually leave it overnight in the refrigerator, but if that's not possible, a few hours will be enough. My favorite marinade is very simple to prepare. For one kilogram of meat, I use two teaspoons of salt and six garlic cloves. I crush or finely chop the garlic, mix everything together, and let it marinate.

2. 2

   Step 2

   The already marinated duck needs to be fried. We only need a small amount of oil, as enough fat will be rendered from the duck during cooking.

3. 3

   Step 3

   I fry the duck fillet in a pan, covered, for about 30 minutes. It's very important to constantly turn the pieces. I pay extra attention to searing the skin side, as I like a well-browned crust.