Farm duck
2 servings
60 minutes
Farm duck is a refined dish of Russian cuisine that combines simplicity and richness of flavors. Historically, duck was a popular meat on peasant and noble tables, and this recipe preserves the traditions of Russian gastronomy. The breast undergoes gentle marination in kefir, making the meat tender and giving it a slight tanginess. Frying in a dry pan reveals the rich flavor of duck fat, while wrapping in foil with black pepper completes the aromatic composition. Thin slices of duck harmonize perfectly with crispy red cabbage, creating a contrast of textures. This dish is suitable for both a cozy family dinner and a festive table, impressing guests with its elegance and rich taste.
1
Soak the duck in kefir for 2 hours. Then take it out and clean off the kefir.
- Fat-free kefir: 1 l
2
Place the duck breast in a dry pan, skin side down, and start frying on low heat. Gradually increase the heat and cook for 5-6 minutes. Flip the meat and fry for another 2-3 minutes.
- Duck breast fillet: 400 g
3
Take a sheet of foil, sprinkle it with black pepper, wrap the chicken breast in it, and leave for 10 minutes.
- Ground black pepper: to taste
4
Cut into thin slices.
5
Serve with red cabbage. (As an option to make a salad: chop the cabbage, mash it by hand, salt it, and dress with oil. Or buy ready-made red cabbage: spicy or pickled).
- Red cabbage: 100 g
