Mandarin duck (based on a dish from the Chaikhona chain)

Mandarin duck (based on a dish from the Chaikhona chain)

Category: Meat dishes

Ingredients
Duck breast (skinless fillet)	1 pc per serving
For 1 serving marinade):
Mustard with grains (like French)	1 tsp
Soy sauce	1 tbsp. l.
Olive oil	1 tbsp. l.
Salt	0.5 tsp
For 1 serving sauce:
Mandarins (small)	1 PC
Dried apricots	2-3 pcs
Ginger (powder)	0.5 tsp
Hot water	2/3 cup
Corn starch	1 tsp.
Plus olive oil for frying

Cooking method

• I will say right away that the proportions are approximate, because there is nothing here that could ruin the dish if you move the quantity in one direction or another. Well, maybe you don't need to oversalt
• Cut the breasts obliquely into medallions one centimeter wide.
• Prepare a marinade from granular mustard, salt, butter and soy sauce (just mix all the ingredients well) and grease the duck meat with it. Set aside in a cool place for at least half an hour. Of course, if you do something in advance on the New Year's table, then you can marinate the breasts in the evening and leave them in the refrigerator. It will only be better.
• For the sauce, peel the tangerines, divide into wedges. Cut dried apricots into strips, each fruit into about 4 parts. Pour in hot water, add dry ginger (or rub a small amount of fresh). Leave for a while for dried apricots to swell.
• Preheat a skillet with olive oil and quickly brown the duck breast pieces on both sides until golden brown. Pour in water with fruit, reduce heat to medium and simmer all together for 10 minutes under a lid.
• Dissolve the cornstarch in a little cold water, pour into the pan, stirring occasionally. Evaporate everything together until about half of the sauce remains and thickens.
• Cover, let the dish rest for 5 minutes before serving in a warm place. Put the pieces of meat along with the fruit on a plate, sprinkling with a little sauce.
• There can be any side dish, but most of all, rice is suitable for such a duck, in whose taste there are Asian notes.
• I had potato cutlets, which is good too

The dish is designed for

1 serving

Time for preparing:

1 hour with pickling

Cooking program:

plate

Note

We were here recently in "Chaikhona" with fellow forum members. A wonderful, I must say, institution, very cozy and popular. And the kitchen is good. But ... something was wrong: either I got up on the wrong foot, or the cook was not in good shape. The food didn't seem so hot that time. Duck in tangerine sauce was especially interested and disappointed. On the one hand, there is the most tender fillet and a sauce of dried fruits with tangerine that is understandable for such meat. On the other hand ... no meat, tasteless (albeit fresh, soft). And the sauce, which was served separately, sounded separately, no matter how hard we tried to combine it with meat. And the prunes were interrupted by the mandarin.
In general, the idea of ​​finalizing the spirit-lifting combination of duck with tangerines haunted me all this time. For me, first of all, it became clear that the meat should be delicately marinated in those spices, which will then go as ingredients and in the sauce.
It seems to me that I have realized my dream. At least the fruit sauce gives the meat its flavor during the stewing, which is good news. And the portions are made quickly. If you make the preparations in advance, then you can fry and boil with sauce in 15-20 minutes.
Of course, the portion proportions are very approximate.If you make several servings at once, then the amount of dried apricots and tangerines can be slightly reduced (for example, take 2 tangerines for 4 fillets, look in your pan so that everything will fit). Think about the water for the sauce, too, the main thing is that it does not splash over the edges.
As you already understood, I am rehearsing a New Year's dinner. According to the tradition of recent years, we will celebrate it in a narrow family circle, so that on the empty morning path on January 1, we will go to the Tver region to visit friends. By the time we get there, they will just wake up And we will sit down at the festive table again to celebrate the coming New Year

Meat, ginger and fruit are my taste. I take it on New Year's.
Gorgeous recipe. Thank you!

[Ikra]

Ikra, thanks for the recipe, I will definitely cook such a dish

[Irina]

Irina, Tatyana, I will be glad if it comes in handy! Of course, this is not a very formal dish, but for a family dinner - just right.

[Irina]

Irina!
And I also dragged the duck off !!!
Firstly - I love the duck very much! ... my weakness ...
And secondly, I love meat with a sweet-sour note ... with honey, apples, oranges, dried apricots ...
And now for the collection and with tangerines !!!
Thank you!!!!

[Ikra]

Ikra- Irochka, what a clever person you are that you have finalized and posted this recipe. I still remember this duck.

[Svetlana]

Svetlana, I tried not to be very sugary-sweet. The tangerine somehow went well, but I removed the prunes from the original recipe, since it just gave me excess sweetness and drowned out the tangerine. If you like it too, I will be very glad!

Tanyusha, yeah Something at once I did not dare to say that something was missing for me, or did not immediately understand, and then, as I went to the MCC, there was time to think. But I remember gratin fondly, I really liked it then. I did it twice, in different ways, but I never got into those sensations, although I have everything for this, even truffle paste.

We were here recently in "Chaikhona" with fellow forum members.

but from this figure in more detail, pzhalsta!

[SchuMakher]

SchuMakher, drove to the shopping center as needed. There we were promised a Leonardo store, which was not found in nature. There was no reason not to go wrong

[SchuMakher]

SchuMakher, nothing to cry about. Tired as dogs, while running along different wings and staircases of the shopping center, they barely squeezed into this "hona", the chicken was undercooked, the duck was so-so, one potato is good. In general, I mastered the MCC.

[SchuMakher]

SchuMakher, console yourself with the recipe, honestly, tastier))))

apostle fasting, by all means ....

Irina, what a good recipe! And delicious and fast and smells like a new year Thanks for the recipe!

And delicious and fast and smells like a new year

the tree is not enough!

the tree is not enough!

Masha ...: -You want to go there and conifer needles too
Soon already, and there will be trees, and tangerines ... and with ducks and without ducks

Masha ... do you want to go there and conifer needles too?

well, for the entourage, you can

Irishka will come now and will drive us out of here and here we have a new recipe (or rather her) -improved

"Mandarin duck in a different manner"

Straight some Molokhovets
You can stick in needles ... I actually adore spring and early summer there are soft green tips of trees. Grandfather taught, he was a hunter. "From scurvy".

[Ikra]

Ikra, but I liked this version of the duck. I'll take, perhaps, a recipe for bookmarking before duck times.

[Gala]

Gala, pinch the trees

Irish, the recipe is excellent, the avatar is incomparable!

[Gala]

Gala, pinch the trees

Man, and where is her? To poke a duck, sort of like a different manner or a bite?

Thanks to everyone who dropped by! Something from the phone half of the functions does not work, so by name all the whole mentally!
I would be glad if it comes in handy on New Year's holidays!

Man, and where is her?

in the duck .... tail, mother

[Ikra]

Ikra,
Irishka, thanks for the recipe! You are still a culinary genius, I only know how to cook according to recipes and that does not always work out)) I bought the breast, tomorrow I will probably do it, pickle it now.And as usual I have a question:

For the sauce, peel the tangerines, divide into wedges. Cut dried apricots into strips, each fruit into about 4 parts. Pour in hot water, add dry ginger (or rub a small amount of fresh). Leave for a while for dried apricots to swell.

It turns out tangerine slices also pour boiling water?

[Antonovka]

Antonovka, I poured boiling water together. To get ready later. Put them out anyway.

[Ikra]

Ikra,
Logically))

Added on Friday 02 Dec 2016 9:05 PM

Oh, I have a question - and to remove the skin or not? I cut with her

Added on Friday 02 Dec 2016 9:06 PM

I already saw the answer - I'll go rip it off))

in the duck .... tail, mother

What tail, Manya, if I have breasts?

[Antonovka]

Antonovka, well ... Impossible to come off to work)))) I might not even rip off, if you have no prejudices against the skin. I just came across no skin, but on Chaikhonovskaya, it seems, there was skin.

[Ikra]

Ikra,
Ir, I did it)) But I oversalted And it still turned out very tasty and unusual. I understood why I needed a breast without skin - I left 3 pieces with skin, and it (skin) is tasteless here))

[Antonovka]

Antonovka, eh ... it's a shame that I oversalted! At what stage? I salted only the marinade, but I did not sprinkle anything from the seasonings into the sauce in the hope that he would take away everything unnecessary. Tell me, what was the ambush? Maybe reduce the amount of salt in the recipe?

[Ikra]

Ikra,
Once again I looked at the recipe - yes, everything is fine with you, Ir. I also only salted the marinade, but only now I remembered that my mustard seems to be quite salty - I don't really like it, it’s worth it in the refrigerator, it’s bored, because I only use it for cooking. And, perhaps, due to the fact that she stood in the marinade for a long time, she marinated on Friday evening, but did it only now. But it seems to me that with rice this salty will be especially invisible - I will try a little later

[Ikra]

Ikra, thanks for the recipe.

I couldn’t stand it, I had breakfast for the second time, Il, with the rice, the salt is practically not felt. Mine is not as beautiful as yours, but you have to provide photographic evidence))

[ket66]

ket66and thank you for stopping by!

Antonovka, well, cool! Thanks for taking the photo. In fact, it is difficult to photograph a dish beautifully, because meat in such a sauce will always be a little ugly. But my husband said that you shot very well. Honestly!

I carry a thank you
I have largely "based on". Because firstly, it was lazy to go to the store for a duck when there are chicken legs. And secondly, a man-made catastrophe happened - one of the two "pancakes" of the electric stove failed, and the faster and more controlled "pancake".
Therefore, the chicken thighs were pickled for a day in oil, mustard, soy sauce and grated fresh ginger (yes, and ginger in the marinade too). Without salt. A day later, the chicken with the marinade is baked in the oven in the "sleeve". I bungled the sauce in a frying pan, thickened it and made friends with the chicken a little.
Dare with pleasure, even one capricious maiden (who is my daughter) ate without question.
Thanks for the recipe!

[IvaNova]

IvaNova,
In, I also hatched the thought that next time I would do it with chicken spare parts - my son did not want to eat a duck at all))

[IvaNova]

IvaNovawhat a fine fellow you are! I also love "based on". I am very glad that capricious virgins have a good appetite.

AntonovkaI think it will be great too!

[Ikra]

Ikra, Ira, thanks for the recipe!
I searched for duck breast for several days, but I never found it. And I really wanted to try.
Made from chicken thighs fillet! Well, it turned out very tasty! The recipe will take root with us! Mine said: cook so often!

I think I already like it - although I'm still in the cooking process.
Tell a beginner breastmaker for now:
1. Purchased breast, one piece left-right, packing 540 grams. Cut from the bones, cut off the skin - and about 230 grams of meat remained. Is that what one serving means?
2. And what does starch give? Diluted a teaspoon in water for one serving. It thickens a little, but not very much.And it somehow evaporates badly, how much it was - so much remains. I do it in a slow cooker, the last stage boils slightly at a temperature of 105 with the lid open.

[vdv]

vdv, restaurant - one portion, yes. But no one bothers to eat two ... Or even three)))
As for what is not evaporated, that's right. Still, even an open cartoon is a saucepan with high sides, not a frying pan. Starch is for light thickness, just in this form the sauce envelops the meat better.

[Ikra]

Ikra, Thank you! for both the recipe and the answer. I ate yesterday's with pleasure. If you're interested, I'll tell you how it turned out in the pressure cooker - at the same time, maybe I'll get some additional tips.
So, I have LUMME-1445 SMART / As I already understood, about frying - it is not very strong, therefore:
1. I put the pickled pieces into the bowl after it was warmed up. FRY mode, 170 ° С
2. Quickly (1-2 minutes) grabbed one side, turned each piece over to grab the other side. As I understand it, less juice leaves the meat.
3. Fried one side until crust (5-10 minutes), turned it over, fried the other (another 5-10 minutes). In the process of frying, a lot of small droplets of oil were spattered.
4. I switched the mode to EXTINGUISHING 105 ° С, filled it with water with tangerines, dried apricots and ginger. I closed the lid, waited for boiling (about 10 minutes, the water had already cooled down to room temperature)
5. Reduced the temperature to 100 ° C, turned on the timer for 10 minutes.
6. Opened the lid, added the temperature to 105 ° С (boils a little more actively), poured starch. After about five minutes it thickened, the volume of the sauce did not decrease almost.
7. Turned it off, closed it, left it on heating, while I heat the garnish, and cut the bread.

And ate it. With a side dish, half of this breast is an ample dinner for one employee.
DELICIOUS!

Added Thursday, Dec 29, 2016 05:16 AM

One question and one important addition:

Somewhere on the number 5, the tangerine slices have somehow dissolved - and in the photo they are clearly visible. extinguished for too long?

Important: the seeds from the tangerine slices must be removed. One turned up - disgusting bitterness in the mouth!

[vdv]

vdv, well, great! I'm glad it worked out (except for the tangerine seeds). I understand that the tangerine slices are really very boiled. But ... aesthetics are only important for a restaurant. It is more important for us that the tangerine give its taste to the duck, and this happened. Glad you liked!

It is important to remove seeds from tangerines! Thanks for warning.

Then, I think, you can take another tangerine and throw a few slices closer to the final phase))) and here's a restaurant for you, as expected, with a swindle and show-off)))

[vdv]

vdvby the way, yes, great idea!

Didn't anyone cook duck for a whole year? Then I am the first. Only without a photo. The duck came out very tasty. I had ready-made imported duck breasts. She took off her skin, cut it diagonally and that's it ... Very quickly and, again, very tasty. Only very inappropriately I mixed everything when I introduced the starch. It became ugly. In a frying pan, the sauce evaporated pretty quickly and was quite thick, so that in the trail. once I do without starch. And the next one will definitely be. There are many more breasts ...

Today I cooked it without dried apricots, but with an apple, which was sold in Ashan under the guise of Antonovka. Sour. Of course, like a real Antonovka, it boiled into porridge, but it gave an amazing taste! Delicious too !.