Let's start by getting to the bottom of it. What is rosé. In fact, whether we are talking about wine or duck breast, it means exactly the same thing. It is the colour designation, which is the closest thing to pink, if you want to say it in Hungarian, but it does not fully cover the reality, because we are talking about much deeper nuances. So if you see a duck breast in a menu, you can expect to see a juicy meat with a pinkish hue on the inside, browned and crispy on the outside. And if you get a rosé to go with it, well, that's fine too...
Photo by Pixabay
The basic material is based on the basic material
The home duck, or nowadays a more „factory” duck, a waterfowl. Systematically, it is a member of the duck family, which used to be called a mallard. Its colour can range from white to brownish, depending on whether it is farmed, crossbred or wild. Its diet and therefore the shades of its flesh are therefore volatile. The cultivated variety lives mainly on cereals, the „wilder” varieties on what nature gives them - seaweed, insects, seeds, etc. After being domesticated by man some 5000 years ago, or maybe 6000 - „no one could say” - they have been consumed worldwide.
Photo by Pixabay
It is certain that already at the end of the 19th century Hungary one of the most important „is considered to be the ”poultry man", especially in the rural world. It is still found on farms, farms and in homes. Domesticated livestock very serious have played a role in feeding rural families, and many crossbreeds have developed. As there have been many disputes and regulations around its breeding, the Hungarian duck has been a protected domestic animal since 2004. Fortunately, ducks can take the strain. Breeding is relatively easy, as ducks are undemanding animals. All varieties require water, as water is a very important factor in their survival. evolution intended it to be them. They have a plate beak, boat-shaped body and webbed feet.
Duck breast, duck breast fillets from the best sources
The golden rule for all catering businesses is good quality raw material purchase of. Care should be taken, especially with duck, about the source of the duck. As they are used to make popular dishes such as rye duck breast, consistency of quality and continuity of supply is essential. MATUS-VAD also provides the best quality in this area and offers its partners a secure long-term solution.
Photo by Pixabay
Duck breast is a princely dish
As simple as it is to make, it requires a lot of attention. The most cardinal factor is that it should never be overcooked! Even the most professional chefs are afraid of this, so we offer a solution. First of all, take a pan, heat it up, add some minimal fat (duck fat if possible). Carefully coat the bottom of the duck so that its own fat can work. Fry in the pan until it turns red, which means creating a thin but persistent, gorgeous crust. After that, just put the duck in the oven, it's easiest if you have a pan (cast iron) that's perfect for the oven. If not, carefully transfer to a baking tray and cover. From basic seasoning is the easiest. Salt, pepper, herbs to taste, and of course garlic.
Photo by Pixabay
This is a delicate operation when cooking ducks. Then slowly cook it at a low heat of 150-160 degrees Celsius. The length of time will depend on the size, but should be at least an hour or two. If you want to roast the meat for rye, less time will be enough, but if you want to cook it more cooked, don't overdo it. Look at it occasionally, use a meat needle! If you don't brown it in a pan first, remove the foil, raise the heat to about 200 degrees Celsius and brown (grill) it. If it stays in for too long, what you feared might happen is that it dries out.
The most important thing after baking is to rest! 15-30 minutes, depending on the size of the duck. As the duck cools slowly, the fibres will shrink. This allows the duck to retain its „moisture”, so it can stay succulent.
