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Roasted Duck Tenderloins in a Fruity Marinade

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
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Nadia Galinova
Roasted Duck Tenderloins in a Fruity Marinade
Image: Yordanka Kovacheva
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09/02/2022
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Preparation
15 min.
Cooking
30 min.
Тotal
45 min.
Servings
4
"An explosion of flavors on a plate - duck tenderloins in a fruity marinade, enjoy"

Ingredients

  • duck tenderloins - 10.5 oz (300 g)
  • oranges - the juice from 1 and 1/2 oranges
  • pineapple - 7 oz (200 g) peeled or canned circles
  • lemons - 2 - 3 tbsp. of juice
  • shallots - 3 pcs.
  • olive oil - about 6 tbsp. + for drizzling (optional)
  • black pepper - by taste
  • salt - by taste
measures

How to cook

I will share with you a wonderfully tasty appetizer with these delicious duck tenderloins. If you combine them with a good side dish, they can become an exquisite main dish.

You should not mistake the duck tenderloins with the breasts, from which the popular duck magret is prepared.

The tenderloin is fine and small, much thinner and more tender. Since it is still game meat, it has subtleties that, if they're not taken care of, can become dry and tough.

It can be roasted directly without pre-treatments, but in this recipe I will show you how to make it even more delicious.

First of all, clean it from the external visible skins, without damaging its integrity. Do not touch the vein in the middle, because that will tear it.

If you still really want to remove it, you need to cut the meat into thin strips. I leave it whole, because when marinating the skin in the middle softens and I don't even notice it.

Put the tenderloins in a deep bowl and rub them with black pepper and very little salt.

Blend 140 g of the pineapple with the juice of 1 orange and a little lemon juice. Pour it over the duck, so that it wraps nicely around each of the tenderloins. Cover them with cling film and leave them in the refrigerator overnight.

When you want to roast the delicious meat, prepare a fragrant company of shallots in combination with pineapple and orange juice for it.

To do this, cut the onion into juliennes and fry it, until it softens in 3 tablespoons of olive oil. Pour the juice of the remaining 1/2 orange and the rest of the pineapple - 2.1 oz (60 g), blended into a smooth mixture. Add as much salt as you like and a little black pepper and stir, until this sauce is reduced.

You will wonder why we're not using the marinade, which is composed of the same components. We do not do this because there is blood in it from the meat. Sometimes I only scoop from the top, where I don't notice any blood residue, but you do as you like.

It's time for the protagonist in this recipe - the duck.

Drain them from the marinade by placing the tenderloins onto kitchen paper.

Roast each one in a very well heated pan with olive oil. It should aquire a dark golden crust and remain pink on the inside.

Serve the delicious meat warm on top of the fragrant shallots.

Enjoy your meal! The roasted duck tenderloins in a fruity marinade are great!

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