How to fry duck fillet: instructions from Volodymyr Yaroslavskyi

Chef and MasterChef judge Volodymyr Yaroslavskyi told us how to cook a juicy duck breast. He posted a detailed recipe on his Instagram page and also gave some professional advice.

According to Volodymyr Yaroslavskyi, to cook a crispy outside and juicy inside chicken breast, you need to buy "the freshest fillet and preferably where you know that the production and conditions are ideal" (to watch the video, scroll to the end).

• duck fillet - 1 pc.
• salt - to taste
• pepper - to taste
• butter - 1 tbsp
• dry wine - 3 tbsp.
• apple - 1 pc.

1. Use a sharp knife to make cuts in the skin of the fillet: cut only the skin, not the meat. This is done so that the excess fat is evenly melted during cooking, the skin becomes crispy, and the flesh is evenly heated.
2. Put the fillet skin side down in a cold, dry frying pan (cold and dry is the key) and put it on medium (or even slightly below medium) heat. The pan can be any kind, even an ordinary steel one.
3. Bring to a golden brown crust – this process takes 6-7 minutes.
4. Fry the duck in the fat that has leaked out of the duck until golden brown on the second side. It takes 1.5-2 minutes.
5. Set the finished fillet aside in a warm place for 10 minutes: during this time, the temperature from the edges passes inward and the juices are evenly distributed throughout the meat. If you cut the fillet right away, all the juice will leak onto the plate and the meat will be dry.
6. While the meat is resting, peel the apple, core it, cut it into slices, and fry it until golden brown in the fat left over from the duck.
7. Put the apples on a plate, return the duck fillet to the pan, and fry it again: you just need to make a fresh hot crust, so the frying time takes only 30-40 seconds. Salt and pepper can be added at this stage. Vladimir Yaroslavsky also advises adding fresh rosemary, thyme, and a crushed clove of garlic for flavor.
8. Use a spoon to remove excess fat from the pan (if there is too much), pour in the wine, evaporate, add a piece of butter, and fry, stirring, over low heat until the consistency of a sauce.

At the stage of adding wine, you can add some of your favorite berries: fresh or frozen (defrosted beforehand). Also, don't forget to taste the sauce and add salt, black pepper, and a little sugar if the berries are too sour.