Traditional recipes

Duck breast with vegetable ratatouille

Duck breast with vegetable ratatouille

The duck breast is raised in the form of a grid and fried in half of the edge. of oil 5 min, over medium heat. Return and leave for another 3-4 minutes. Salt and pepper.

Meanwhile, heat the oven to 200 degrees and place the duck breast in a pan, without the corresponding oil, sprinkled with port. Leave the breast in the oven for about 14 min.

Meanwhile, peel the potato and carrot, cut sticks 1cm long and about 3cm long and fry in the rest of the oil, together with the crushed garlic and bay leaf. Add a little water or soup from time to time. Add salt and pepper to taste. While the potatoes and carrots are cooking, peel the zucchini and peppers and cut them in the same way. When the potatoes are almost done (try with a fork), add the rest of the vegetables and finish baking.

Ratauille should not come out very juicy, at the end the sauce should be low. Add chopped parsley. Leave the duck breast for about 5 minutes and rest it on a bottom before cutting it.

Good appetite


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Cold snack
Parmesan basket with mixed salad and black qinoua
Goat cheese roll, green onion puree and hazelnuts
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Scotch quail egg with beef, mint and tartar sauce
Blinis with homemade caviar salad
Cheese sticks

Sea bream fillets, fondant vegetables and lime sauce, coriander and semi-salted butter

Sarmale duet with polenta, hot peppers, crispy bacon and cream

MAIN DISH
Grill mix: beef, pork chop, chicken breast
au gratin potatoes, voul au vent with ratatuille and forest mushroom sauce
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Proposed compositions:

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bunch of asparagus
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Black spot ham and dried tomatoes

Big fillet perch, natural potatoes, zuchinni brunoiz, grilled multicolored bell peppers and sour sauce
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Stuffed cabbage of charcoal pulp, polenta with baked parmesan,
crispy ribs and cream

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Duck breast, mashed sweet potatoes with vanilla, grilled white asparagus and port wine sauce
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2. Chicken terrine with vegetable mosaic
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4. Sofas with smoked duck breast and apple puree
5. Rolls of raw prosciutto, fresh mozzarella and cherry tomatoes
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7. Plate of fine cheeses, walnut kernels and white grapes
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1. Lettuce with fresh vegetables and balsamic vinaigrette
2. Caesar salad with his chest and anchovies
3. Salad with octopus and crispy papadoms
4. Baked pepper salad

HOT PREPARATION
1. Duck breast with red wine sauce
2. Salmon fillets with lime sauce and semi-salted butter
3. Pork tenderloin with mustard sauce
4. Shrimp tails with butter and garlic sauce

GASKETS
1. Peasant potatoes with baked garlic and fresh rosemary
2. Grill vegetables with balsamic vinegar reduction
3. Wild rice with parmesan and butter
Selection of white buns and wholemeal flour

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1. Cover with black olives and parmesan
2. Cheese and chives mousse
3. Perfect for chicken liver and blueberry jam
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5. Pumpkin bruschetta and thyme
6. Skewers with cherry tomatoes, baby mozzarella boconcini and fresh homemade pesto
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2. Beet salad with horseradish foam
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1. Chicken breast with brown sauce
2. Cod fillets on the plate with lime sauce
3. Pork muscles and Spanish sauce

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1. Creamy potatoes with green onions
2. Risotto with wild mushrooms
3. Fondant vegetables with butter

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1. Baked beet salad, goat's milk and walnut kernels
2. Mix lettuce and lemon vinaigrette
3. Mexican salad with tuna and sweet corn

HOT PREPARATION
1. Chicken breast with lemon sauce
2. Pork tenderloin and dijon mustard sauce
3. Nile salau fillet with lemon grass sauce

GASKETS
1. Sauteed vegetables
2. Baked potatoes wedges with sweet paprika and thyme
3. Risotto with broccoli
Selection of white buns and wholemeal flour

DESERT DESERT
1. Dessert Pana cotta with caramel sauce
2. Selection of mini cakes (mini almonds, mini savarines, mini tarts, mini eclairs)
3. Cointreau flavored fresh fruit segments

Euro / person

BEVERAGE PACKAGES

BEVERAGE PACKAGE 1 - 10 euro / pax
With unlimited consumption in the additional contracted time interval 2 euro person / hour
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Soft drinks: Coca-Cola, Coca Cola Zero, Fanta, Sprite, Schweppes
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Gin Gordon’s
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OPTIONAL SERVICES

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    Cheese platters:
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    Bruschetta with Philadelphia and smoked salmon
    Bruschetta with green and black olive rogout
    Bruschetta with liver pate and caramel onions
    Bruschetta with mascarpone and raw ham
    Bruschetta with vegetable ratatouille
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    Miniquiche with broccoli and salmon
    Minicaps with ratatouille and thyme
    Chicken terrine with raisins
    Cheese rolls with black grapes
    Blue Mini Cord

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Sous vide duck breast with raspberry sauce - a perfectly cooked steak

  • Duck breast sous vide with raspberry sauce (Maria Matyiku / Epoch Times) Duck breast sous vide with raspberry sauce

By cooking the duck breast using the sous vide method, you will get a very tasty steak with a tender and juicy meat that retains its natural flavors.

The sweet and sour aroma raspberry sauce is perfect for duck breast, the final result is certainly as expected. Also, the unusually fine and delicious raspberry sauce can turn a daily steak into a special occasion or holiday menu.

The preparation of meat by the sous vide method or in a water bath is a healthy method of cooking meat at low temperatures, the optimal cooking time and temperature being precise and determined by the type and thickness of the piece of meat. For a correct estimate it is recommended to consult specialized materials for this method that contain the tables used by the cooks.

Used in the 1960s to pasteurize meat, the sous vide method has since become one of the sophisticated methods used in select restaurants to cook a steak to perfection.

The sous vide method prevents the loss of juice and flavors from meat, and the lower constant temperature activates enzymes that slowly break down collagen (a process that stops at higher temperatures) resulting in a tender, juicy and very tasty meat, which does not it can be compared with that obtained by classical methods of preparation.

A special sous vide device that is commercially available can be used to prepare the steak. Once the temperature is set, the appliance checks the temperature, flushes the water to facilitate a constant temperature in the vessel, and turns on the heating element automatically when the temperature drops.

In the absence of this device that produces guaranteed results with minimal monitoring, a kitchen thermometer (preferably digital) can be used to keep the temperature under control, but requires more monitoring.

By both methods, the meat will be tender and juicy, with a difference in the color of the meat. The sous vide device will give a pink, constant color on the entire surface of the meat, while by the manual method, a slightly brown color can be seen on the outside of the piece of meat, due to the fact that it is difficult to maintain a constant temperature manually and there will be a variation of at least a few degrees during processing.

To seal the bag before preparation, it would be ideal to vacuum it using a vacuum cleaner. In the absence of this device, a quality bag with closure system can be used.

When the water in the vessel reaches the desired temperature, insert the sealed (vacuum) bag into the vessel with heated water. After the meat in the bag reaches the same temperature as the water, the calculation of the meat preparation time begins.

In this recipe, for the preparation of sous vide duck breast, the temperature was selected at 63 C (approx. 145 F), with a cooking time of 90 minutes.

Ingredient:

2 halves of duck breast,

salt and ground black pepper to taste,

1/2 teaspoon dried thyme or a few sprigs of fresh thyme,

1 tablespoon oil or duck lard

Preparation:

Grow the skin on the duck breast using light cross cuts (resulting in small diamonds), taking care not to reach the meat.

Season the meat with salt, pepper and thyme on both sides.

The seasoned breast pieces are put in a bag and emptied. A resealable plastic bag can also be used from which the air is removed by hand pressing. Close the "zipper" leaving only a small hole, then insert a straw through which we tried by blowing to remove as much air from the bag, then seal immediately. Eliminating the air avoids lifting the bag overhead, as the bag must always be under water.

If you are using a sous vide appliance, place the bag of duck breast in the water bowl and select the appliance at 63 C and the cooking time to 90 minutes.

For the manual method, use a vessel with thick walls of medium size, which is filled about 2/3 with water. Place the vessel on medium heat and bring the water to 63 degrees C. A digital thermometer can be attached to the inside of the vessel to monitor and maintain the water temperature.

Optionally, a silicone mold can be placed on the bottom of the vessel to prevent the plastic bag from coming into contact with the hot bottom of the vessel.

Place the plastic bag containing the duck breast in the pot, adjusting the heat as needed to keep the temperature at 63 degrees C. The small cooking eye, set to a minimum, can be used on the stove. If you use a cooking stove, the pot can be kept as far away from the burner as possible.

Cook for 90 minutes, moving the bag occasionally to ensure a fairly constant exposure, with the bottom being more exposed to the heat source.

After the planned 90 minutes, remove the bag from the water and the meat from the bag.

The liquid accumulated in the bag is used to prepare the sauce that will be served with the steak.

After removing the duck breast from the bag, set aside for a few minutes to cool, then pat dry with a paper towel or gauze to remove excess liquid.

This step guarantees a crispy crust at the end.

In a frying pan, heat a tablespoon of duck oil or lard and place the duck breast with the skin side down. Cook for 4-5 minutes, until the skin color turns slightly brown and is crispy.

Turn the pieces of breast on the other side for a minute, let them brown slightly, then take them out of the pan and set them aside.

Meanwhile, prepare the raspberry sauce.

Ingredients for raspberry sauce

1/2 cup bone juice (including boiling juice),

grated peel and juice of half a lemon,

1 teaspoon of honey or sugar,

1 tablespoon balsamic vinegar,

1/2 teaspoon starch (optional)

Note: If you use frozen raspberries, they will be thawed beforehand in a fine-mesh strainer placed on top of a bowl until the grains are completely thawed. The juice left after thawing will be used in the sauce.

Preparation of raspberry sauce:

Measure the juice left over from boiling the meat and pour it into a bowl. If there is not enough juice, fill it with bone broth until it reaches 1/2 cup.
The juice is boiled in a saucepan over medium heat. Add the raspberries, juice and grated peel of half a lemon.

Boil until the raspberries are lightly crushed.

Strain the sauce. To force the juice and pulp from the raspberries, lightly press the berries with the back of a spoon.

The sauce obtained is poured back into the pan and put back on the fire. Add honey and balsamic vinegar, salt and pepper to taste and mix until all ingredients are combined.

If you want a thicker sauce, you can add half a teaspoon of starch dissolved in a little cold water.

After slicing the duck breast, serve with your favorite salad or garnish and garnish with a few raspberries.


Duck breast recipe with Mexican vegetables

two pieces of duck breast
a bag of 450 grams of frozen Mexican vegetables
a tablespoon of soy sauce
half a teaspoon of Asian spice mix

  • Preparation for the duck breast recipe with Mexican vegetables
  1. We start by taking the duck breast out of the fridge at least an hour before preparing it. In this way the meat will gradually reach room temperature.
  2. We cut with the help of a well-sharpened knife the skin of the duck breast, making diagonal cuts, from left to right and vice versa, as if I had cut the piece of meat. We don't cut the skin completely, we just cut it so that the fat comes out of it.
  3. We place the pieces of duck breast so notched, face down, that is with the side on which the skin is, in a pan (I used a wok).
  4. Then put the pan on the fire and cook the chest over medium heat for about 8 minutes on one side and then turn on the other side. It is very important to remember these two aspects: cold pan and chest placed with the side on which the skin is! There is a lot of fat under the skin that will drain into the pan, which, being cold, will not seal the meat juices inside as it happens when using a hot pan.
  5. After frying the duck breast on both sides, take it out of the pan and place it in a bowl that we will then put in the hot oven where we will keep it depending on how we want the market to come out in the end. The official times for cooking duck breast in the oven, at a temperature of 180 - 200 degrees, are: 6-7 minutes for & # 8220in the blood & # 8221, 9-10 minutes for & # 8220medium & # 8221 and 12 -14 minutes for & # 8220well done & # 8221. If you exceed this time the meat will become very well done and will be hard and if you keep it less it will be too bloody and it will not be too pleasant to eat it.
  6. While the duck breast is cooking in the oven, we prepare the Mexican vegetables, very simply, adding them to the pan in which we fried the duck breast earlier. Over them we put the soy sauce, the spice mix, we mix and let it cook for ten minutes, maximum a quarter of an hour if you think the vegetables are too strong and then we put them aside.
  7. When the duck breast is ready, take it out of the oven, put it on a plate and let it "rest" for two or three minutes, just enough to leave the juices that come from cooking and then cut it into slices that we place on plates. individual with a garnish of Mexican vegetables and possibly a portion of plain boiled basmati rice with only water and salt.

Have a good appetite!

If you liked the recipe, don't hesitate to share it on social networks and rate it with five stars in the box below. Thanks!


Chicken breast ratatouille is a delicious summer dish. Let the oven heat up. Take a clean tray, put 2 tablespoons of oil and freeze the tray. I cleaned the onions, carrots, red peppers. I cleaned the zucchini and celery and washed them all.

I cut the onion into small pieces and put it in the tray. I cut the zucchini into cubes and put the eggplant in the tray. I cut the carrots into cubes, and I grated the celery. I cut the peppers into pieces and put them in the tray, I left a few slices for decoration. I cleaned the garlic cloves and cut them into small pieces. I washed the chicken breasts well, cut them in 2 and put them over the vegetables. I put 2 cups of water with 2 teaspoons of spice I put a little pepper basil thyme cumin. I squeezed lemon juice, I put a tablespoon of oil over the chicken breast to brown nicely. I put slices of tomatoes next to chicken breasts I put slices of red pepper and a cup of wine is put in the oven for 45 minutes or 1 hour depending on the power of the oven put 2 cups of water with broth and broth is put on chicken breasts. Turn the chicken pieces to brown. At the end, add chopped dill.

Ratatouille with chicken breast is served with fresh bread and pickles.
I would need a bigger tray from the Kitchen Shop or a big pan.


Salmon with salad of vegetables

The first dish that Denis cooked it was a starter namely & # 8220Salmon with salad of vegetables& # 8221 and it's easier said than done. First of all, you need a piece of salmon that you will have to marinate with lemon juice, orange juice, salt and pepper, for 2 hours before cooking. If you have a bigger fish, you won't need everything, so you can use only half as chosen in this case.

With the help of the KUTT knife you will make some fine notches on the outer area of ​​the salmon piece, after which you fry it in a small amount of oil. You will gradually turn the salmon. And then you will add a little lemon juice directly from a squeezed lemon, as Chef Denis did. Once the fish was cooked, Denis took care of the plating and, as I said above, a salad of vegetables.

He used the knife Santoku which he chose especially for chopping vegetables. We see in the video how easily and quickly you can cut vegetables such as zucchini, carrots or bell peppers. Once all the vegetables were cut and sliced, a mustard dressing was used (with honey, lemon juice, salt and pepper). It is very simple to make and really delicious. The final step was plating / decorating the plate and you can see the result above.


Asian style baked duck breast

Green onions are cut into strips the length of the carrot.

Peel a lemon, grate it and cut it into strips.

Cut the mushrooms into slices.

The duck breast is cut with a knife on the skin side. Sprinkle with salt and pepper on this side,

then place in a heat-resistant dish with the skin down.

In addition to the meat, put the sliced ​​vegetables: green onions,

sprinkle with salt and pepper

Vegetable soup is mixed with rice wine

The mixture is added to the meat and vegetable bowl.

Put in the preheated oven at 220 degrees for 60 minutes. Depending on the thickness of the meat, the time may be extended.


Additional tips for the 3-day diet:

THE 3-day diet it is probably safe for an ordinary person because it is too short to cause permanent damage. However, if you follow this diet for months, the strict calorie limit can put you at risk for nutritional deficiencies.

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This is especially true if you do not regularly eat vegetables and other quality foods on holidays. If you want to lose a few pounds fast, then 3-day diet can help. But it is also possible to regain your weight very quickly. This is simply not a good diet for lasting weight loss.


Octavian Ghindea recipe: Duck breast with vegetable mosaic and parsnip puree with pomegranate sauce with port

Peel a squash, grate it and boil it in 500 ml of milk with 500 ml of water, salt, pepper and freshly grated nutmeg. The duck breast is cleaned of skins and viscera, it is grown, seasoned with coarse salt and freshly grated pink pepper, it is massaged well to stick to the meat. Place the skin down in the cold pan over medium heat to melt the fat and crispy crust. Hold the chest on the skin side for 4-5 minutes depending on its thickness and fat, then turn on the other side for 2 minutes, then every minute turn up to 8-9 minutes, then to avoid the oven I covered the chest with a smaller pan for another 4 minutes with the skin facing up. After 12-13 minutes I took out the breast on a plate and covered it with alumina foil for a few minutes.

The well-cooked parsnip is passed in a blender, seasoned with salt and pepper, it is added from the milk in which it was boiled until the desired consistency is obtained, and at the end a nut of butter. The obtained composition is passed through a thick sieve to have a finer puree.

Cut the vegetables into cubes, onions and put 2 cloves of garlic in a cold pan, with a little olive oil and over medium to low heat, heat them a little, add the peppers, let them brown and then deglaze with dry white wine. Let the wine reduce, add the eggplants and zucchini, calm them down a bit, add the chicken soup and let it cool. Then add the peeled and pitted tomatoes, a little thyme and basil, a nut of butter and the vegetables are ready.

The artichokes are cleaned of scales, placed in a bowl with ice water and lemon to avoid oxidation, blanched and then pan-fried in a little butter.

The pan in which we fried the duck breast is drained of fat, but the caramelized remains are kept, we add the onion and a clove of crushed garlic, we caramelize them, then we deglaze with the port wine for 30 sec and we add a little chicken soup and pomegranate juice. , then season with salt and pepper. Let it reduce and finally add a little butter and turn off the heat.

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Spicy duck with mango sauce

What nostalgia! The duck reminds me of my childhood and the delicious recipes my grandmother pampered me with. Although she served it with quince, apples or the famous cherry sauce from Banat, for me it was a lesson that the duck is a "good friend" with fruits. I kept associating it with various fruits, until I discovered that it goes perfectly with the sweetness and strong aroma of mango, intensified by hot peppers and ginger.

I used:
  • two pieces of duck breast
  • salt and pepper
  • 2 well-baked mangoes
  • 1 hot pepper (whole or in part, depending on how much you tolerate)
  • a piece of ginger
  • 2 limes
  • 3 tablespoons honey
  • arugula
  • valerian
Method of preparation

The duck has a delicious meat, but it is important to know how to cook it correctly, in order to highlight its aroma and texture. It should be at room temperature when fried, so I took the duck breast out of the fridge, wiped it with a napkin and cut the skin diagonally in both directions, and then salted and peppered the meat on both sides. . These cuts help the flavors to enter the meat better, and the salt will remove the water from the fat and will result in a crispy crust. Then I let the chest sit and reach room temperature so it could be fried.

Mango sauce

I started by peeling the mango and ginger, then I cut the mango pulp into cubes, I grated the ginger on the small grater and I cut the hot pepper into small pieces. Apoi le-am pus într-o cratiță cu sare si puțină miere. Dacă nu vă place picant, folosiți doar de aromă. Am stors două limete în cratiță și după am pus-o pe foc, până când bucățelele de mango s-au înmuiat bine, aproximativ 10-15 minute. Să nu uitați să amestecați din când în când, iar dacă rămâne fără lichid, adăugați puțină apă.

În funcție de cum preferați consistența sosului, mărunțiți grosier sau îl faceți piure cu blenderul eu am ales calea de mijloc, cu bucățele mici, ușor crocante de mango.

Pieptul de rață

Odată ajuns la temperatura camerei, l-am așezat cu pielea în jos (foarte important) în tigaia rece și apoi am pus tigaia la foc mediu. Tigaia se încălzește încet, la fel și pieptul și, astfel, grăsimea se topește și rezultă o crustă crocantă. Dacă pui pieptul în tigaia încinsă, o mare parte din grăsime rămâne în carne, nu se topește. Pieptul trebuie să se prăjească 6-8 minute, până pielea devine crocantă. Apoi l-am întors pe partea cealaltă și l-am lăsat 2 minute să se rumenească.

După, am pus pieptul de rață cu pielea în sus, într-o tavă încinsă, pe hârtie de copt și l-am băgat la cuptorul încins la 190 °C, pentru 5-8 minute. Este important ca pieptul să fie cu pielea în sus, deoarece aceasta va deveni și mai crocantă și delicioasă.

Am scos pieptul de la cuptor și l-am lăsat să se odihnească timp de 10 minute. În acest timp se echilibrează temperatura în interiorul cărnii, se reabsorb sucurile și carnea devine mai suculentă. Dacă se taie imediat ce este scos din cuptor, toate sucurile vor ieși din piept și se vor risipi, iar acesta va fi mai uscat. După cele 10 minute, am tăiat carnea pe diagonală, în felii cât degetul mic de groase. Pieptul se poate servi doar cu sosul de mango sau pe pat de salată. Eu am ales valeriană și rucola pentru că sunt ușor acrișoare și temperează dulceața sosului de mango, dar și pentru gustul delicat de nucă.

Sfaturi pentru a nu face risipă de alimente
  • Odată ce am prăjit rața, a rămas în tigaie untura topită, care este considerată una dinte cele mai sănătoase grăsimi aminale. Aceasta este delicioasă și e păcat să fie aruncată, motiv pentru care recomand să strecurarea și păstrarea într-un borcănel, la frigider. Nici nu vă imaginați ce delicioși sunt cartofii sau legumele prăjite în untură de rață.
  • Ghimbirul are o aromă puternică și rareori se întâmplă să îl gătiți pe tot odată. Și, pentru a evita uscarea în frigider, îl puteți da pe răzătoare și păstra în borcan cu puțină miere. Merge de minune în ceai, limonadă sau chiar simplu, având beneficii pentru imunitate.

Spor la gătit și poftă bună! Rețeta e un adevărat răsfăț pentru cei dragi!