Roast duck looks beautiful and perfect for the holiday table, which with it looks very solemnly. But for everyday meals a lot more practical to use a duck breast. It can be cooked as a separate dish or as a component of pasta, salads and sandwiches.

That duck breast was super tender, juicy and flavorful, they need to make only 3 steps: marinate, fry and then bake!

The marinade of water, onion rings and white wine vinegar will help to soften the muscle fibers of duck meat. For this you need to mix water and vinegar in a ratio of 3:1, and the onion rings pre-stretch your fingers a little and add salt to bow gave juice. The amount of onions depends on the preferences of the chef, but as a rule, a lot of it doesn't.

Duck breast has to marinate 1.5-2 hours, then it needs to get out of the marinade, dry with paper towel and fry in a grill pan or normal pan. Advantage of grill is that on the duck breast will appear a beautiful pattern in the form of a lattice. Fry the breast need on each side until a beautiful Golden color.

Next, duck breast wrapped in 2 layers of foil and sent in the oven for 15 minutes at 180C. The foil needs to be very tightly wrapped to avoid leaking the delicious juice, which can be used further, for example, to prepare the sauce.

Duck breast can be served immediately with a side dish of vegetable salad. But be sure to let the meat "rest" after the oven for 5-10 minutes.

If you plan to use duck breast for cooking pasta, sandwiches or salads, you can remove the envelopes with the meat in the refrigerator, where they can be stored for 1-2 days.