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Duck steak with potatoes and yolks

Duck steak with potatoes and yolks

The meat is portioned, washed and simmered for 30 minutes in about 2.5 liters of water with a little salt in a pressure cooker. After this time, allow the pot to depressurize for about 20 minutes.

Peel the potatoes, wash and cut into large pieces.

The yolks are rinsed with a little water.

Turn on the oven to heat.

Put the potatoes and yolks in a bowl and sprinkle a little salt, a little ground black pepper, paprika and a little dried basil. Mix everything. Put in a pan greased with oil. Add the meat and 400-500 ml of the juice in which the meat was boiled. Cover the tray with aluminum foil and place in the oven until the meat and vegetables are well penetrated. In the last 5-10 minutes, remove the aluminum foil so that the steak gets a crust.

You can serve duck steak with potatoes and yolks with garlic.

Rabbit steak with vegetables

I cut the rabbit meat into pieces, seasoned it with salt, pepper and left it in the water for 15 minutes.

Then I hardened it in a pan with a little oil, until it browned.

Meanwhile, I cut the carrot and onion into slices, not very thin.

I took the browned meat out of the pan, and in its place I put the onion and hardened it until it turned golden, then I added the carrot slices.

In a large saucepan I arranged the meat and vegetables in layers, seasoned with a little salt and peppercorns, I added water until it covered the meat and vegetables.

I prepared the ingredients over low heat under the lid, until the meat became tender.

When it started to boil I added a glass of wine (I didn't have dry white wine, so I used a pink one) and rosemary.

The steak is arranged on a serving plate and decorated with a few parsley leaves, served with homemade bread.

Duck steak with potatoes and yolks - Recipes

Duck meat it is considered a "white" meat, even if it is darker in color than chicken or turkey. However, a duck steak is healthy because of the fat it contains. Of all fats, only 35% are saturated, 50% are monounsaturated, and the rest are polyunsaturated (including omega 3 and omega 6). Thus, duck fat is more like vegetable oils than butter or other animal fats.

However, if you are on a diet, it is best to avoid it duck recipes. Being a water bird, the duck has a layer of fat under its skin as an insulator, so it is fatter than land birds. Indeed, most of these fats are healthy, but they are high in calories. For a calorie-poor duck steak, be sure to remove the skin and fat layer.

Leaving aside the appearance of calories, duck meat is high in protein, low in carbohydrates and contains both minerals and vitamins.

For duck recipes, the breast and thighs are generally used, noting that the thighs are darker in color and fatter.

Duck meat appears in almost all cuisines of the world, each country having its own traditional recipes with this type of meat. The French are known for their duck recipe with orange and delicious foie gras recipes, a liver pate that can be prepared from goose and duck.

Peking duck, an old Yuan-era recipe that uses more skin and less duck meat, is often eaten in China. It is a dish that is not missing from the menu of luxury restaurants, regardless of the country.
And we enjoy, as it is known, the duck on cabbage, a Romanian recipe that every skilled housewife knows.
If you still want to get an exotic recipe, but easy to prepare, combine duck meat with fruit or other sweet ingredients. It is an alternative to the classic steaks that only duck meat allows due to its special flavor.

If you choose to try such a duck recipe, keep in mind that this type of meat must be well cooked. To check if the steak is ready, stick a fork in the meat. The fork should come in easily, and the juice flowing should be colorless, not pink. Also, before putting the meat on the fire, it is good to prick the skin from place to place with a fork, so that the fat can drain.

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Caramelized duck breast

The duck! The last forntier! & # 8211 at least for me. Well, there are some more..last borders..boiled eggs, olives..sanguages! But nah, it's easy to learn to like it. I had a reluctance to foreign meats (ie apart from pork, chicken and beef). I learned to love the duck. And not any duck, but the fox duck, a species that is not related to the wild ones, but which has a more pronounced game taste. Anyway, I was convinced why it is a delicacy!

This time I made a caramelized duck breast. It is an Asian recipe. If I think about it, almost all the duck meat eaten so far was in Asian style. And I don't regret anything! They have a special style that brings out the best in this wonderful meat.


  • a duck breast with leather
  • two oranges
  • 80 ml soy sauce
  • 100 g of liquid honey
  • ginger powder to taste
  • spice five flavors (a Chinese spice)
  • high salt
  • ice

We cut the duck breast on the skin, diagonally. Then we make the notches in reverse, on the other diagonal, to obtain diamonds. Make a large bed of salt, and leave the duck breast with the skin on the salt for 20 minutes. Then brush with a brush any traces of salt on the chest. After that, put the ice in a bowl, cling film on top, and let the duck breast with the skin down on this bowl for 30 minutes.

Before we start cooking, heat the oven to 190 degrees Celsius. Meanwhile, squeeze the oranges and mix their juice with soy sauce, honey, Chinese spice and ginger. Fry the duck breast for about 2-3 minutes on each side, in an extremely well heated pan, in which no oil is put. First we put the duck breast with the skin down.

Transfer the breast to a tray as close as possible to the size of the duck breast, and pour the sauce over it (the skin should be up). Put in the oven and leave for 20-30 minutes, depending on how well you want the meat to be done. It is normally eaten in the blood, like beef. If you like it drier, you can even leave it for 35 minutes. Of course, all this depends on the oven, so it's your job and experience, I can't give you exact figures.

Remove from the oven, let it rest for 3-5 minutes and cut into slices. Put sauce over it to taste. I ate with lettuce, without anything starchy because I try to reduce my figure: D. Good appetite!

Spaghetti with yellows

Even though I recently returned from Greece, I still cook Italian! Some Greek recipes will come soon, because I really liked the country, and from a culinary point of view it was a wonderful experience! But let's get back to ... our spaghetti. And more precisely to the yellows in them what I can say, the yolks are some wonderful mushrooms, and I'm sorry that they are only found in such a limited time! This recipe is one of the favorites of som & # 8230 and it doesn't go for spaghetti! That says a lot!


  • 300 g spaghetti
  • 5 tablespoons extra virgin olive oil
  • two cloves of finely chopped garlic
  • a finely chopped red hot pepper (optional)
  • 400 g fresh yolks, cleaned and chopped not very finely
  • 4 tablespoons semi-dry or dry white wine
  • 300 ml clear vegetable soup (or chicken if it's more convenient)
  • 2 tablespoons chopped parsley
  • salt and pepper
  • a little freshly grated Parmesan cheese for garnish

Put the pot with water and salt to a boil, and when it boils, throw the spaghetti in boiling water and boil it according to the instructions on the package, al dente. When the pasta is cooked, drain the water, keeping a cup in case it is needed to thin the sauce.

While the water boils and then the pasta, prepare the sauce. Heat the olive oil, add the garlic and pepper and cook quickly over low heat. Be careful not to burn the garlic. After 1-2 minutes, increase the flame a little and add the mushrooms. Leave on the fire for 2-3 minutes, stirring constantly. Pour the wine, let it drop, stirring occasionally. After the wine has evaporated almost completely, add the soup and leave it on the fire for 5-7 minutes, until the liquid drops slightly. Turn off the heat, sprinkle the parsley in the sauce and season with salt and pepper.

Put the pasta over the sauce and mix well. If necessary, add more water from boiling. Serve the sticks with grated Parmesan cheese. Good appetite!

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The most varied garnishes for steaks you will find them here. If you need to prepare garnishes for steak chicken, pork, beef or turkey, then consult these recipes and see what fits best with the food you serve.

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    Spicy honey steak

    I found lamb in the freezer! Evrika! I knew I had somewhere else, but since I had the freezer stuffed with green beans and spinach, I didn't get to the lamb. I found it now and decided to turn it into a steak, but not of any kind, one of those juicy, aromatic and spicy, with few ingredients and without much work.

    & # 8211 1 kg lamb (I had a leg and ribs)
    & # 8211 a lemon
    & # 8211 3 tablespoons harissa paste
    & # 8211 a cup of olive oil
    & # 8211 3 cloves of garlic
    & # 8211 a few sprigs of rosemary
    & # 8211 salt and pepper to taste

    First we put the lemon on the grater and then we squeeze it. Grind the garlic and finely chop the rosemary. Mix the oil, peel and lemon juice, harissa, rosemary and garlic. Place the lamb in a tray on baking paper and pour over the spicy marinade. It is very important that the marinade reaches all the meat and the most hidden corners.

    Let the tray cool for an hour and then bake it for about 45 minutes, in the oven heated to 200 degrees. We turn it once, because we want it to brown evenly. This is what the steak looked like before it entered the oven. I didn't have the patience anymore.

    And that's what the steak looked like at the end. In order not to deprive her of the glory she deserves, I didn't make any sophisticated garnish, I only boiled some new potatoes, I sprinkled them with a little olive oil, I garnished them with a handful of finely chopped green basil and I salted them, not much, so that they would taste good. It was a very good Sunday meal, I say, spicy and good!

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