Braised duck breasts
Description
The recipe won't take much time. To prepare braised duck breasts, you'll need a baking dish, as well as a casserole dish or Dutch oven. The duck breasts will primarily braise in their own juices and fat, but you should also add a bit of broth, wine (in which case, dry white wine), or plain water. Serve hot.
Instructions
- 1
Step 1
Place a little bacon, butter, and duck fat at the bottom of the baking dish you'll use to initially roast the vegetables and chicken breast. Any option works. Chop the onion coarsely and place it on top.
- 2
Step 2
Slice the carrot into rings and place on top.
- 3
Step 3
Wash the duck breasts and cut them into pieces.
- 4
Step 4
Mix the spices: turmeric, salt, paprika, and coriander.
- 5
Step 5
Rub the chicken breasts well with spices and place them on the vegetables. Put in a preheated oven at 190°C and bake until browned, for about 15 minutes.
- 6
Step 6
While the duck is browning, roughly chop the sweet bell pepper, and just wash the hot pepper—no need to chop it.
- 7
Step 7
The duck has slightly browned and released its fat. Do not discard this fat—pour it into a bowl and set aside. By the way, you can replace this step with frying.
- 8
Step 8
In the pot where you will braise the duck, place the onion and carrots, then put the duck on top. On top of the duck, add sweet and hot peppers, and garlic (you can break the garlic head into cloves, but it's better not to peel them). Add spices: rosemary, thyme, basil.
- 9
Step 9
Peel the potatoes and place them on top, also sprinkling with spices. By the way, if the potatoes are young and not large, you don't even need to cut them into pieces.
- 10
Step 10
Now pour in the fat from the duck that you set aside earlier. If there isn't enough, add a bit of broth or wine. But plain water will work too. The main thing is that the duck should be well covered.
- 11
Step 11
Cover the pot with a lid and return it to the oven for one hour, or even one and a half hours, at 180°C or even lower. The duck breasts should simmer gently over low heat; check for doneness during the process. Do not stir the ingredients. You can braise the duck breasts not only in pots in the oven, but also in a cauldron on the stove for about an hour and a half. Serve the braised duck breasts hot, straight from the pot onto plates.