Cooks have long noticed that poultry meat is best in harmony with sweet and sour sauces made from berries and fruits. Especially popular among gourmets is the sauce made on the basis of lingonberries. Lingonberry sauce for a duck is served in Sweden, in France, in America and in many other countries that are far from each other. For this reason, a single recipe for cranberry sauce does not exist. However, the general rules that make it tasty, delicate and most successfully shade the flavor of roasted or baked goose, exist.
In order to cook a tasty lingonberry sauce for the duck, you do not need to have outstanding culinary skills and great experience. All that the hostess needs is to treat cooking with a soul and patiently follow all the instructions accompanying a particular recipe.
- It is known that unskilled housewives often try to hide their mistakes under the sauce, however, this is not always possible. The taste of the dish depends not only on the sauce. If you want the duck in the cranberry sauce not to disappoint, you should seriously approach the choice of the bird itself, avoiding taking frozen food for frying or baking. Only fresh or chilled carcass after cooking will preserve juiciness. It is also necessary to bake a duck correctly so that it does not burn and does not dry out.
In addition to the basic rules, there may be certain points that must be considered when preparing the lingonberry sauce for the duck according to specific recipes.
A simple recipe for lingonberry sauce for duck
- lingonberry – 0.4 kg;
- sugar – 120 g;
- water – 50 ml.
- Sort and rinse the berry.
- Pour a tablespoon of sugar, leave for an hour in a cool place.
- Pour in water, mix. Put on a slow fire and cook, stirring, until the berries begin to burst.
- Place the container in which the berry was boiled in a large saucepan and basin with cold water. This will cool the workpiece in a short time.
- Dry the cooled berry through a sieve.
- Add the remaining sugar, put on the fire. Boil for about 10 minutes after the sauce boils.
If desired, in the last stage, you can add a teaspoon of ginger root chopped on a fine grater. This will give the sauce a savory taste and make it even more suitable for the duck.
Cowberry-mustard sauce for duck
- mustard beans – 20 g;
- lingonberry – 150 g;
- water – 0.2 l;
- cinnamon – a pinch;
- vegetable oil – 40 ml;
- black pepper – to taste.
- Wash the washed berries with water and bring to a boil.
- Cool, wipe through a sieve.
- Chop the mustard seeds with a coffee grinder, add to the cranberry puree. Put pepper and cinnamon in it. If desired, lightly salt and sweeten the sauce.
- Bring sauce to a boil and cook, stirring, for 5 minutes.
Before serving, do not forget to cool the sauce. Unlike most varieties of lingonberry sauce, it will not have a sweetish aftertaste, so it can be considered universal. In particular, it fits to the duck. If desired, mustard seeds can not be crushed.
Unusual sauce of vegetables, chicken wings and lingonberry jam for duck
- onions – 100 g;
- lingonberry jam – 30 g;
- chicken wings – 0.4 kg;
- butter – 30 g;
- garlic – 1 clove;
- semi-sweet red wine – 80 ml;
- balsamic vinegar – 30 ml;
- carrots – 50 g;
- celery root – 50 g
- Peel the vegetables and cut into small cubes.
- Rinse and pat dry chicken wings.
- Melt the butter and put wings and vegetables into it. Fry until they aspire as they follow (until ready).
- Take out the wings.
- Vegetables pour wine and vinegar. Extinguish 5 minutes.
- Add garlic and cowberry jam, passed through a press. Mix well and simmer for another 5 minutes.
The sauce made according to this recipe can be served to both chicken and duck. It looks somewhat unusual, but at the same time the taste is very harmonious and well emphasizes the taste of poultry meat.
Scandinavian Lingonberry Sauce
- lingonberry – 100 g;
- honey – 60 ml;
- red wine (preferably semi-sweet) – 0.2 l;
- Cinnamon – 1 stick.
- Mix honey melted to a liquid state with wine.
- In a saucepan pour the washed and sorted cranberries.
- Put the cinnamon stick in a saucepan.
- Pour in the wine with honey.
- Put on the fire and boil until the contents of the saucepan boil.
- Cook the sauce over low heat until it shrinks by about a third.
- Cool the sauce and wipe it through a sieve, after which it can be served on the table. Cinnamon sticks can be thrown away – they are no longer needed.
The sauce made from cowberries with honey and cinnamon, has not only a unique taste, but also a seductive aroma.
Lingonberry sauce for duck is best suited. It is no coincidence that cooks from different countries prepare him for poultry meat. At the same time, the technology of cooking the sauce is simple; even an inexperienced hostess can master it.