Traditional recipes

Duck breast with potatoes in apple sauce at slow cooker Crock-Pot 4.7 L

Duck breast with potatoes in apple sauce at slow cooker Crock-Pot 4.7 L

The duck breast is washed, swabbed with kitchen paper napkins to remove excess water. Increase the part with skin and fat horizontally and vertically. Season the meat with pink Himalayan salt with chili on both sides, rub a little on the skin side to penetrate the salt well between the cuts. Let stand 10 minutes at room temperature. Heat 3 tablespoons of olive oil, place the breast slices in the pan with the skin in the oil. Let it fry until it gets crusty. Set the meat aside and fry the finely chopped onion in the remaining fat. Peel a squash, grate it and cut it into large cubes. Peel an apple, grate it and slice it.

Potatoes, apples, hardened onions, salt, pepper and thyme are placed in the ceramic bowl of the Crock-Pot 4.7 L slow cooker. Mix lightly with a wooden spoon. Place the pieces of meat on top and pour the apple juice. Connect the appliance to a power source. We choose the High function and the time of 4 hours. I left home and let the machine do its job. When I returned, the cooking time had not expired, 2 and a half hours had passed, I lifted the lid, I pushed the pieces of meat slightly to the bottom to give them the possibility to be made in the sauce formed. After the time expired, I took out the pieces of meat separately, the potatoes separately, and I put the apples (which were soaked) and the sauce in a bowl and I passed everything well with a vertical blender. I added the sauce to the bowl, the potatoes over the sauce, I mixed, and I put the meat on top. I selected the warm storage function, and when the whole family was home and wanted to dine, everything was ready. It was a delicacy, a very tender meat, a garnish of potatoes and a slightly sweet-sour sauce full of flavor.


Duck breast with Dauphinoise potatoes, classic French recipe

Duck breast with Dauphinoise potatoes, a classic French recipe, you can find it in the menu of many restaurants, both in Romania and in other countries. It is a food suitable for the cold autumn / winter period.
Dauphinoise potatoes are easy to make and accompany any type of red meat. We chose to serve with duck and potatoes a spicy fig chutney, prepared with fruit from the family garden. Unfortunately, for the contest, we don't have pictures of it - but it is an easy sauce to make and the internet abounds in excellent recipes.

Before you start cooking, it is advisable to read the recipe carefully until the end.


How to prepare the recipe for duck breast with grapes, salads and orange sauce?

The duck breast speaks well and all the tiles are cleaned, washed and wiped with a paper towel, so that there is no water. The skin is grown with a very sharp, honeycomb-shaped knife (I put a cart of money on my knife, but it's worth 26 euros). Season with salt, pepper, hot pepper, rosemary and thyme and leave to rest for 10 minutes.

Put the oil in the pan and add the duck breast, with the skin side down. Do not let the oil heat up, it must be heated gradually, in this way the fat from the breast will drain and the meat will remain tender. When the skin is browned (fry over a good heat, not too hot, covered with a lid), turn to the other side. I don't like meat in my blood, so I prefer it to be well done, but juicy and not dry. When it has lightly browned on the other side as well, press with your finger: you can see that the meat is well done on the outside, but it is soft and on the inside it is raw. So put it in the oven at 200 degrees for 8-10 minutes, no more. Remove the meat from the oven and place it on a wooden bottom, let it rest a bit, while we make the sauce.

Put the salads and grapes in the fat left over from the meat, add the orange juice and bring to a boil. Add the brandy and let it boil. The salads are made of vinegar and do not need much boiling, and the grapes soften quickly. The resulting sauce is thick and brown-caramelized.

Cut the meat into slices (it is well done, but soft and juicy), place it on a plate next to the salads and grapes and sprinkle with plenty of sauce.

It was extraordinarily good, I received sincere compliments and I was offered to do more. I have 4 ducks in the yard, so there are other recipes with duck breast, stay close. & # 128578

I dedicate this recipe to the angels who are with us, those people who help you exactly when you need it. & # 128578


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