How not to spoil duck breast: tips from Olha Martynovska

Duck meat is very tasty, but it is not easy to cook. It is often overdried or rubbery. Therefore, it is worth knowing a few subtleties to make the dish really tasty.

Celebrity chef Olha Martynovska shared her secrets to cooking the perfect duck breast on her Instagram page.

The expert notes that it is worth choosing a Moulinard duck – it is available in both Ukrainian and French breeds. The latter, of course, is more expensive, but incredibly tasty.

A few tips to help you cook delicious duck breast ⠀

1. The skin should not be removed, but you must clean it well.

2. Make several cuts on it to melt the fat better.

3. Put the brisket skin side down on a slightly warm frying pan – this way, the fat will melt moderately. If you put it on a hot pan, a crust will form immediately and the fat will flow out very slowly.

4. Add the garlic and thyme. Constantly pour fat over the brisket – this technique is called "arrosage".

5. Cook the fillet in a frying pan – never in the oven. Also, do not wrap the cooked duck in foil – the skin will turn from crispy to wet.

6. The temperature inside should be 62-64°C. The best way to cook a quality duck breast (or magret, if the duck is of the right breed) is to roast it.

This dish is delicious with sweet sauces and garnishes. But sugar should be added carefully so as not to make jam instead of sauce.

Cranberry sauce for duck from truth.in.food. Published on the Instagram page.

Ingredients:

• fresh or frozen cranberries - 500 g

• sugar - 200 g
• water - 50 ml
• juice and zest of 1 orange
• ground nutmeg - 1/4 tsp.
• allspice ground - 1/4 tsp.

Method of preparation:

1. Remove the zest from the orange and squeeze the juice.

2. Pour cranberries, sugar, and zest into a saucepan, add nutmeg, and pepper, pour in water, and mix.

3. Put on medium heat and bring to a boil.

4. After boiling, stir again, reduce the heat to low, cover, and cook for 8-9 minutes until the cranberries burst.

5. Pour in the orange juice, bring to a boil again, and remove from heat.

6. Using an immersion blender, beat the sauce until smooth and rub through a sieve. This sauce is ideal for poultry.