Una noble and secular hunting. The anatidae the traditions of this withdrawal have been handed down over the centuries, from generation to generation. In addition to the nobility, this hunt has the merit of safeguarding important wetlands. The emotions felt by hunters they are therefore unique and a nice game bag of ducks can only turn into a succulent dish to amaze any palate.
Il duck breast with cognac it is just the right delicacy to enjoy in autumn and winter. It is a according to which can be cooked for a special occasion, a romantic anniversary or a Sunday dinner where you can get together with the family. It will certainly be appreciated and enjoyed until the last bite. In addition to being good, it is refined and scenographic not to mention the simplicity of the preparation.
Among the game, the meat of duck it is very widespread in Italian gastronomic culture, so much so that the ways to cook it are different. The preferred cooking is the al forno, which with its slow and intense preparation manages to give back a delicious and delicious meat.
Lovers of cooking know very well how to treat every food and in particular meat. One of the most popular is the brazing, perfect for bringing out the duck's characteristics in full. Another alternative, especially when the season turns cold, is to stew it or get it in broth, to have a hot meal, able to make winter lunches pleasant.
Characteristics of duck meat
THEduck is a food of animal origin characterized by lean meats, But with the oily skin. This means that when we go to cook it, whatever it is, it does not need the addition of oil or butter.
With the browning, the meat manages to release the intrinsic fats, the extra touch that gives each dish a characteristic flavor and above all an unrepeatable taste.
Il sauce that is formed during cooking is also essential because dona to each plate a balancing which gives the meat its typical flavor.
THEduck besides being good it is rich in protein, Has saturated fats with the absence of sugars and dietary fiber. Give the right energy supply for a healthy and balanced diet. Perfect in the low calorie diets, if properly deprived of the skin and the sauce released from it, it is the right meat when you want to lose a few kilos without depriving yourself of a good and tasty dish.
Rich in potassium and iron it is ideal for adults, but also in the nutrition of the little ones, thanks to its digestibility.
The versatility in cooking and the beneficial properties of the duck go hand in hand with the quality of its meat.
Each part of the animal is tasty, but none more than the others. For example, the most valuable part is the chest, but also the thighs are not far behind. If you love to experiment with different cuisines, you know perfectly well that the French culinary tradition is passionate about liver byduck. Although less valuable than goose, it is much loved together with ham, characterized by a refined and unique flavor.
Although duck is a versatile meat, some are more suitable than others. For example that healthier skin is suitable for roast cooking, Those wild they are ideal for cooking al blood. This is because overcooking tends to cause the meat to harden and dry out.
Lless young duck can be used for stewed, braised, jugged preparations because already ripe meats, cooked on the grill could be even drier. In these cases, to have an optimal result, it is better to eviscerate the duck and use the liver or the heart for other preparations.
In addition to duck, one of the main ingredients of this dish is Cognac. This is one of the most interesting liqueurs and with a unmistakable flavor. For drink lovers, it is able to be drunk on its own without the need to accompany it with chocolate or cigar.
Di French origin, the cognac is very popular in Italy, because it has unique aromatic characteristics, which give it an unmistakable flavor.
Le quality increasingly precious they have conquered the Italians who cannot do without it as an after dinner or as the protagonist of delicious dishes. For this it is impossible not to try the duck breast with cognac.
The quick and easy recipe is ideal when you have guests for dinner because cooking times are less than an hour. Ready to discover the ingredients and the procedure? Let's see together how to make your second course, which after the first taste will become one of your favorite dishes.
Ingredients
1 breasted duck
1 tablespoon flour
1 tablespoon butter
1/2 glasses of cognac
to taste thyme
salt to taste
pepper to taste
Preparation
After cleaned the duck, if it is part of the hunting booty, you must obtain the chest. If you are not very experienced, you can decide to buy meat from a butcher's shop and get the cut of meat you are interested in.
Once you have your piece of meat, take one padella and heat it on the stove. Once at temperature, take the breast and do it brown for about 5 minutes on the side of the skin. After the time has elapsed, turn the meat over with a spatula and cook it on the opposite side.
In this case there is no need to add oil or fat, because as mentioned above, the skin releases natural fat, suitable for not letting the meat stick to the bottom.
While the brisket is cooking, season with salt and pepper and if you want to give it an extra touch, add some sprig of thyme. To make the meat even tastier, add the cognac until it fades.
Once evaporated, turn off the heat, and put the meat in a baking dish with its cooking juices. Cook at 200 ° for 15-20 minutes, being careful to cook it inside, but making sure it remains pink.
When cooked, add the butter mixed with the flour to the bottom of the duck and serve the scalloped breast alone or accompanied by a side dish.