How to cook
Duck tenderloin is a great meat, suitable for preparing delicious appetizers and dishes.
It is cooked much more easily and faster than the famous duck magret and can be marinated, as we will do here in this recipe.
For the marinade, mix the orange juice and some of the grated citrus peel with olive oil, soy sauce, black pepper, rosemary and a pinch of garlic powder.
Clean the fillets from any fat and skins and wash and dry them.
Put them in the bowl with the marinade and roll the pieces of meat in it well.
Wrap it in cling film and refrigerate them overnight.
Remove the marinated duck from the bowl and arrange the pieces on a layer of kitchen paper to absorb most of the moisture (the meat has absorbed what it needs, but if you wish, sprinkle it with more black pepper and rosemary)
Bake the fillets on a heated hob in a pan greased with light olive oil or vegetable oil. It is enough for them to brown on both sides without burning too much, so that the meat doesn't dry out.
The cooked pieces of duck are ready to be served, just drizzled with quality olive oil and sprinkled with coarse flaky salt (Maldon). This way, they are ideal as an appetizer for red wine.
If you prefer the main course option, you can optionally use the marinade to make a great sauce for the duck, as long as there is enough and no blood in it.
To do this, reduce the liquid or thicken it with a little starch. An option is to add it to fried onions and blend and flavor with more soy sauce, a little honey or orange jam.
Enjoy these pan-seared marinated duck tenderloins!