{"id":199013,"title":"Kachn\u00ed prsa v horkovzdu\u0161n\u00e9 frit\u00e9ze","modified":"2026-10-31T17:49:00+01:00","plain":"Kachn\u00ed prsa s k\u0159upavou k\u016f\u017e\u00ed a r\u016f\u017eov\u00fdm st\u0159edem, p\u0159ipraven\u00e1 za m\u00e9n\u011b ne\u017e dvacet minut v horkovzdu\u0161n\u00e9 frit\u00e9ze.\n\n\n\nK\u016f\u017ee pod no\u017eem k\u0159upne, \u010depel pronikne do st\u00e1le r\u016f\u017eov\u00e9ho masa a na prk\u00e9nku se objev\u00ed kapky \u0161\u0165\u00e1vy. Kachn\u00ed prsa pat\u0159\u00ed k t\u011bm kousk\u016fm masa, o kter\u00fdch si mysl\u00edme, \u017ee pat\u0159\u00ed jen do restaurace, p\u0159itom nepot\u0159ebuj\u00ed skoro nic: s\u016fl, pep\u0159 a dob\u0159e nabrou\u0161en\u00fd n\u016f\u017e. \n\n\n\nHorkovzdu\u0161n\u00e1 frit\u00e9za se o n\u011b postar\u00e1, zat\u00edmco prost\u00edr\u00e1te st\u016fl, bez mastn\u00fdch c\u00e1kanc\u016f na spor\u00e1ku a kou\u0159e v kuchyni. A nav\u00edc v\u00e1m na dn\u011b z\u016fstane trochu kachn\u00edho s\u00e1dla. Vyt\u00e1hnete ko\u0161, nech\u00e1te maso odpo\u010dinout a prvn\u00ed ukrojen\u00fd pl\u00e1tek v\u00e1s p\u0159esv\u011bd\u010d\u00ed.\n\n\n\nDal\u0161\u00ed p\u011bkn\u00fd kousek masa, kter\u00fd se vejde do ko\u0161e, vep\u0159ov\u00e1 panenka z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nCo jsou kachn\u00ed prsa magret z horkovzdu\u0161n\u00e9 frit\u00e9zy?\n\n\n\nMagret je prsn\u00ed filet z kachny vykrmovan\u00e9 na foie gras, jak je zvykem na jihoz\u00e1pad\u011b Francie. Nen\u00ed to b\u00edl\u00e9 dr\u016fbe\u017e\u00ed maso: je tmav\u00e9, bohat\u00e9 na myoglobin a zach\u00e1z\u00ed se s n\u00edm jako s \u010derven\u00fdm masem. P\u0159\u00edli\u0161 dlouh\u00e1 tepeln\u00e1 \u00faprava mu nesv\u011bd\u010d\u00ed a pod\u00e1v\u00e1 se s r\u016f\u017eov\u00fdm st\u0159edem. Nad n\u00edm odd\u011bluje k\u016f\u017ei od svalu siln\u00e1 vrstva podko\u017en\u00edho tuku a pr\u00e1v\u011b ta rozhoduje o v\u0161em.\n\n\n\nN\u00e1zev poch\u00e1z\u00ed z okcit\u00e1nsk\u00e9ho magret, zdrobn\u011bliny slova magre, kter\u00e9 ozna\u010duje libovou \u010d\u00e1st vykrmen\u00e9ho zv\u00ed\u0159ete. V horkovzdu\u0161n\u00e9 frit\u00e9ze se maso p\u0159ipravuje proud\u011bn\u00edm vzduchu: hork\u00fd vzduch vysu\u0161uje k\u016f\u017ei, zat\u00edmco rozpu\u0161t\u011bn\u00fd tuk odkap\u00e1v\u00e1 do spodn\u00ed n\u00e1doby. Na p\u00e1nvi se kachn\u00ed prsa \u010d\u00e1ste\u010dn\u011b konfituj\u00ed ve vlastn\u00edm tuku. Tady se pe\u010dou nad n\u00edm.\n\n\n\nDal\u0161\u00ed kousek, u kter\u00e9ho je teplotn\u00ed sonda u\u017eite\u010dn\u011bj\u0161\u00ed ne\u017e minutka, filet z lososa z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nOd vykrmen\u00fdch kachen z jihoz\u00e1padu Francie k \u00fatern\u00ed ve\u010de\u0159i\n\n\n\nMagret v podob\u011b, jakou zn\u00e1me dnes, je pom\u011brn\u011b nov\u00e1 z\u00e1le\u017eitost. A\u017e do \u0161edes\u00e1t\u00fdch let 20. stolet\u00ed se prsa z vykrmen\u00fdch kachen konfitovala nebo nakl\u00e1dala do soli. Teprve Andr\u00e9 Daguin v H\u00f4tel de France v Auch je za\u010dal grilovat jako steak a pod\u00e1vat s r\u016f\u017eov\u00fdm st\u0159edem a om\u00e1\u010dkou ze zelen\u00e9ho pep\u0159e. Dnes se ten n\u00e1pad zd\u00e1 samoz\u0159ejm\u00fd, tehdy ale zm\u011bnil postaven\u00ed tohoto kusu masa.\n\n\n\nNa jihoz\u00e1pad\u011b Francie se zbytek kachny d\u00e1l vyu\u017e\u00edv\u00e1 na konfitovan\u00e9 maso, foie gras a s\u00e1dlo do sklenic. Kachn\u00ed prsa magret se ale roz\u0161\u00ed\u0159ila i za hranice regionu. Najdete je v bistrech i na sv\u00e1te\u010dn\u00edch stolech, grilovan\u00e1, ope\u010den\u00e1 na p\u00e1nvi, p\u0159ipraven\u00e1 na zahradn\u00edm grilu, glazovan\u00e1 medem a te\u010f i pe\u010den\u00e1 v ko\u0161i frit\u00e9zy.\n\n\n\nHorkovzdu\u0161n\u00e1 frit\u00e9za nem\u011bn\u00ed recept, ale n\u00e1sledn\u00fd \u00faklid. Tuk st\u00e9k\u00e1 do spodn\u00ed n\u00e1doby, m\u00edsto aby prskal v\u0161ude kolem, k\u016f\u017ee se vysu\u0161uje proud\u011bn\u00edm vzduchu a na dn\u011b z\u016fst\u00e1v\u00e1 \u010dir\u00e9 s\u00e1dlo, kter\u00e9 sta\u010d\u00ed p\u0159ecedit a ulo\u017eit do chladu. Na brambory sarladaises nebo ko\u0159enovou zeleninu nen\u00ed lep\u0161\u00ed tuk.\n\n\n\nVype\u010den\u00e9 s\u00e1dlo d\u011bl\u00e1 divy s bat\u00e1tov\u00fdmi hranolky z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nHlavn\u00ed suroviny na kachn\u00ed prsa\n\n\n\nSeznam se vejde na \u010dty\u0159i \u0159\u00e1dky a prvn\u00ed polo\u017eka obstar\u00e1 t\u00e9m\u011b\u0159 v\u0161e. Kachn\u00ed prso o hmotnosti 350 a\u017e 400 g je b\u011b\u017en\u00e1 velikost, podle kter\u00e9 se m\u016f\u017eete spolehliv\u011b orientovat. Tlou\u0161\u0165ka je d\u016fle\u017eit\u011bj\u0161\u00ed ne\u017e uveden\u00e1 hmotnost: \u0161irok\u00e9 a ploch\u00e9 prso se upe\u010de rychleji ne\u017e stejn\u011b t\u011b\u017ek\u00e9, ale siln\u00e9 a kompaktn\u00ed.\n\n\n\nJemnou sol\u00ed a mlet\u00fdm \u010dern\u00fdm pep\u0159em ochu\u0165te ob\u011b strany je\u0161t\u011b p\u0159ed pe\u010den\u00edm. Nic dal\u0161\u00edho nen\u00ed pot\u0159eba. \u0160petka sladk\u00e9 papriky nebo chilli papri\u010dky piment d\u2019Espelette je jen voliteln\u00fd dopln\u011bk, kter\u00fd podtrhne chu\u0165 k\u016f\u017ee, ani\u017e by ji p\u0159ehlu\u0161il.\n\n\n\nJedin\u00fdm skute\u010dn\u00fdm \u00faskal\u00edm jsou tekut\u00e9 marin\u00e1dy. St\u00e9kaj\u00ed do n\u00e1doby, p\u0159i kontaktu s hork\u00fdm kovem se p\u00e1l\u00ed a frit\u00e9zu zapln\u00ed kou\u0159em. Pokud si chcete dop\u0159\u00e1t med, pot\u0159ete j\u00edm masovou stranu a\u017e po oto\u010den\u00ed, nikdy k\u016f\u017ei hned na za\u010d\u00e1tku, proto\u017ee by z\u010dernal dlouho p\u0159ed dope\u010den\u00edm.\n\n\n\nDal\u0161\u00ed maso se zlatavou k\u016frkou, vep\u0159ov\u00e9 kotlety z horkovzdu\u0161n\u00e9 frit\u00e9zy\n\n\n\nNa co si d\u00e1t pozor p\u0159i p\u0159\u00edprav\u011b kachn\u00edch prsou\n\n\n\nZ\u00e1kladem receptu jsou m\u0159\u00ed\u017eka, tuk a teplotn\u00ed sonda. Dob\u0159e nabrou\u0161en\u00fdm no\u017eem na\u0159\u00edzn\u011bte k\u016f\u017ei do koso\u010dtverc\u016f s rozestupy 0,5\u00a0cm, aby m\u011bl tuk kudy vyt\u00e9kat. Nezasahujte p\u0159itom do \u010derven\u00e9ho masa, jinak bude z\u00e1\u0159ezy unikat \u0161\u0165\u00e1va a maso se vysu\u0161\u00ed. \n\n\n\nPo prvn\u00edch 10 minut\u00e1ch vylijte tuk z n\u00e1doby a vyt\u0159ete zbytky: nahromad\u011bn\u00fd tuk se d\u00e1l zah\u0159\u00edv\u00e1, dos\u00e1hne kou\u0159ov\u00e9ho bodu a dod\u00e1 masu \u0161tiplavou chu\u0165. O zbytku rozhoduje teplota ve st\u0159edu masa, 58\u00a0\u00b0C pro r\u016f\u017eov\u00fd st\u0159ed, 62\u00a0\u00b0C pro st\u0159edn\u00ed prope\u010den\u00ed, 65\u00a0\u00b0C pro pln\u011bj\u0161\u00ed prope\u010den\u00ed, a \u017e\u00e1dn\u00e1 tabulka dob p\u0159\u00edpravy v horkovzdu\u0161n\u00e9 frit\u00e9ze nikdy nenahrad\u00ed teplotn\u00ed sondu.\n\n\n\n\n\n\tKachn\u00ed prso v horkovzdu\u0161n\u00e9 frit\u00e9ze\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tKachn\u00ed prso1 kachn\u00ed prso (350 a\u017e 400 g)Dochucen\u00edjemn\u00e1 s\u016fl\u010dern\u00fd pep\u0159 (mlet\u00fd)1 \u0161petka sladk\u00e9 papriky (nebo papri\u010dky Espelette (voliteln\u00e9))\t\n\t\n\t\tP\u0159\u00edpravaVyjm\u011bte kachn\u00ed prso z lednice 20 minut p\u0159ed pe\u010den\u00edm.Kachn\u00ed prso d\u016fkladn\u011b osu\u0161te pap\u00edrovou ut\u011brkou.Ostr\u00fdm no\u017eem na\u0159\u00edzn\u011bte k\u016f\u017ei do pravideln\u00fdch koso\u010dtverc\u016f se z\u00e1\u0159ezy vzd\u00e1len\u00fdmi p\u0159ibli\u017en\u011b 0,5 cm od sebe, ani\u017e byste pro\u0159\u00edzli maso.Z obou stran osolte a opep\u0159ete.Podle chuti p\u0159idejte papriku (nebo papri\u010dku Espelette).Pe\u010den\u00ed v horkovzdu\u0161n\u00e9 frit\u00e9zeHorkovzdu\u0161nou frit\u00e9zu p\u0159edeh\u0159\u00edvejte 3 minuty na 200 \u00b0C.Vlo\u017ete kachn\u00ed prso do ko\u0161e k\u016f\u017e\u00ed nahoru.Pe\u010dte 10 minut p\u0159i 180 \u00b0C.Vyjm\u011bte ko\u0161 a slijte tuk, kter\u00fd se vy\u0161kva\u0159il do n\u00e1doby, pot\u00e9 zbytky vyt\u0159ete pap\u00edrovou ut\u011brkou.Oto\u010dte kachn\u00ed prso masovou stranou nahoru.Pe\u010dte dal\u0161\u00edch 6 a\u017e 8 minut p\u0159i 180 \u00b0C, aby maso z\u016fstalo uvnit\u0159 r\u016f\u017eov\u00e9 (pro prope\u010den\u011bj\u0161\u00ed maso p\u0159idejte 3 a\u017e 4 minuty).Zkontrolujte teplotu uvnit\u0159 masa: 58 \u00b0C pro r\u016f\u017eov\u00e9, 62 \u00b0C pro st\u0159edn\u011b prope\u010den\u00e9, 65 \u00b0C pro prope\u010den\u011bj\u0161\u00ed.Dokon\u010den\u00edNechte 5 minut odpo\u010d\u00edvat voln\u011b p\u0159ikryt\u00e9 alobalem.Nakr\u00e1jejte \u0161ikmo na tenk\u00e9 pl\u00e1tky a ihned pod\u00e1vejte.\t\n\t\n\t\t\nNa\u0159\u00edzn\u011bte k\u016f\u017ei do drobn\u00fdch koso\u010dtverc\u016f (\u2248 0,5 cm), ani\u017e byste pro\u0159\u00edzli maso: tuk se tak l\u00e9pe vy\u0161kva\u0159\u00ed a k\u016f\u017ee bude k\u0159upav\u00e1.\nPo 10 minut\u00e1ch slijte tuk, abyste p\u0159ede\u0161li kou\u0159i a \u0161tiplav\u00e9 pachuti, pot\u00e9 n\u00e1dobu vyt\u0159ete.\nOrienta\u010dn\u00ed teploty uvnit\u0159 masa: 58 \u00b0C r\u016f\u017eov\u00e9, 62 \u00b0C st\u0159edn\u011b prope\u010den\u00e9, 65 \u00b0C prope\u010den\u011bj\u0161\u00ed. Maso vyjm\u011bte p\u0159i teplot\u011b o n\u011bco ni\u017e\u0161\u00ed, ne\u017e je c\u00edlov\u00e1: b\u011bhem odpo\u010dinku se je\u0161t\u011b dop\u00e9k\u00e1.\nP\u0159ed kr\u00e1jen\u00edm nechte maso nezbytn\u00fdch 5 minut odpo\u010d\u00edvat, jinak kachn\u00ed prso ztrat\u00ed \u0161\u0165\u00e1vu.\nSkladov\u00e1n\u00ed: 2 a\u017e 3 dny v lednici (v uzav\u00edrateln\u00e9 vzduchot\u011bsn\u00e9 n\u00e1dob\u011b), 1 m\u011bs\u00edc v mraz\u00e1ku. Oh\u0159\u00edv\u00e1n\u00ed: 2 a\u017e 3 minuty p\u0159i 160 \u00b0C v horkovzdu\u0161n\u00e9 frit\u00e9ze (vyhn\u011bte se mikrovlnn\u00e9 troub\u011b).\nSlit\u00fd kachn\u00ed tuk m\u016f\u017eete p\u0159ecedit a uchovat v lednici na va\u0159en\u00ed.\n\n\t\n\t\n\t\tPlat principalFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199013","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=199013"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199013\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/165258"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199013"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199013"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199013"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}