I really love the duck.
No, not right. We love the duck very much. As I noticed, in any form. Bake, fry, stew. She is always good with the right side dish and accompaniment. The main thing in this matter is the quality of the original product, that is, the duck itself.

And with this, inconstancy is observed in native Belarusian products. The most delicious product was duck of Hungarian origin. Better, of course, Ukrainian, but it is only cut and expensive. But there are pluses in our ducks - they finally learned to pluck them completely (or was I lucky?)

Having bought a duck fillet in the store, I discovered that it really is a clean fillet. It is usually customary to leave the duck fillet with the skin so that the meat does not dry out during frying and remains juicy and soft.

• Total time: 15 minutes
• Preparation: 5 minutes
• Preparation: 10-15 minutes
Servings: 2

Ingredients:

• - 500 g
• - 50 g
• - 25 g
• - 70 ml
• - 150 g
• - 50 g
• - 2 sticks
• - taste
• - 1 branch

Cooking procedure:

If you have fillets with skin, make slanting cuts in the skin so that the skin does not deform during frying. Blot well with paper towels to keep the meat completely dry. Rub with salt and freshly ground pepper.
Heat vegetable oil in a frying pan, add butter to it. Fry over high heat until golden brown on both sides. Then, reduce the heat by half and cook for another minute on each side. Transfer the fillets to a plate or any convenient container, wrap well with foil and place in a warm place.
In the pan in which the fillets were fried, place the lingonberries, sugar, pour in the wine and add the cinnamon sticks. Simmer over low heat for five minutes (do not cover with a lid!). Then "return" the breasts to the sauce (drain the resulting juice to the sauce) and simmer for 1 minute.

Now you can cut the fillet into oblique slices, one and a half to two centimeters thick, pour over the sauce and serve :). Delicious with delicate mashed potatoes :)

In this article, we will look at how to properly cook duck in the oven to get tender, juicy and incredibly tasty meat.

How to bake duck in the oven: preparatory stage

A properly selected and prepared duck is the key to a delicious dish. You cannot give precise instructions on which bird to buy - store or house. Some say that purchased meat is more tender, while others give off the incredible taste and juiciness of homemade duck. This aspect already depends on personal preferences and capabilities. But, like any other meat, it is better to take duck fresh!

• If you purchased a frozen product, then follow the recommendations for defrosting meat. That is, take it out of the freezer first into the refrigerator for a day, and then defrost at room temperature.

Important: Do not use express methods under any circumstances! If you defrost it in cold or, moreover, hot water, as well as in a microwave oven, then the taste of the duck will deteriorate. After all, the fibers will collapse, and the dish will turn out to be dry and tough.

• By the way, pay attention not only to the freshness of the product, but also to the age of the bird. A young duck can be cooked much faster, and its meat is softer. Small recommendation - take weight up to 2-2.5 kg.
• Examine the duck and clean it from the remnants of feathers or thin hairs. Pluck them out with tweezers or pry them off with a knife. By the way, hairs can simply be scorched over a burning burner. And in order not to mess with the remains of feathers, sprinkle generously with flour and rub the carcass with a towel. After that, it remains only to rinse it under running water.
• Check the inside of the duck for cleaning. Don't leave offal cook with the carcass. They will give an unpleasant and even bitter taste when baked.

• Be sure to remove the butt or tail of the duck! Otherwise, the finished dish will get an unpleasant odor. After all, it is in this place that the odorous coccygeal glands are located.
• Also cut off the skin around your neck. It is not as tasty as there will be a lot of fat from it. By the way, it is this place that is the worst plucked, so small feathers often remain on it.
• The wings don't do much good for the dish either. It is for them extreme phalanges... On the contrary, they dry out greatly during the baking process and become unsuitable for consumption. Therefore, they can also be deleted immediately.

Note: When baking openly, be sure to wrap the foil over the wings. Especially if you haven't cut off the edge. It also tends to burn, which will ruin the appetizing of the dish. Alternatively, remove the phalanges before serving. By the way, the edge of the legs also does not hurt to wrap it in foil.

• The duck should be washed under cool water and then allowed to drain. By the way, it is recommended that the meat "lie down" on the board for 15-20 minutes before rubbing with spices. Pat dry with paper towels.
• To prevent the dish from getting too greasy, you need a skin pierce in some places toothpick. Just be careful not to touch the meat. After the carcass, you need to hold it for 30 minutes for a couple or pour it over with boiling water so that the excess fat melts and begins to drain.
• Pretreatment with hot water can be excluded. Just place the duck slightly above the baking sheet so that the fat has a place to drain, and the carcass itself does not "float" in it.

• About cooking duck! It requires a long heat treatment so that the fat has time to melt and the crust is fried. On average, you need 2-2.5 hours to cook the duck plus another 25-30 minutes for a golden crust.

Important: Homemade duck should generally take 3-3.5 hours to cook. Then it will be tender, juicy and with an appetizing crust. By the way, it is the long simmering over low heat that will ensure that the meat is easy to remove from the bones.

• After all these procedures, the duck is rubbed with spices. You can use liquid sauces based on juices, vinegar, oil, soy sauce and honey, and white wine. And you can only do with dry spices. The duck is in harmony with the following components:
  • nutmeg;
  • cardamom;
  • coriander;
  • star anise;
  • oregano;
  • rosemary;
  • pepper;
  • ginger in any form;
  • garlic;
  • parsley.
• It is not particularly necessary to use the entire list of products. The duck should be soaked and infused. This is also a small secret of tenderness and juiciness of meat. After rubbing the spices into the skin of the carcass, let it sit for at least 3 hours at room temperature. Ideally, you should keep the duck in the refrigerator for the whole night on the holiday table. That is, at least 12 hours.

Duck in the oven with apples, whole - a classic recipe

When you have prepared the duck correctly, you need to tackle its filling. Let's start by choosing a variety of apples - these should be sour or sweet and sour apples. It is they that are harmoniously combined with duck meat. By the way, take better strong varieties so that during the cooking process they do not turn into porridge.

• The following components are required:
  • the duck itself - 1 carcass weighing 1.8-2.2 kg;
  • apples - 9 pcs.;
  • lemon juice - 1-2 tsp;
  • bay leaf - 2-3 pcs.;
  • nutmeg, cinnamon - optional;
  • salt and pepper to taste.
• It should be noted right away that the amount of lemon juice depends on the apple variety. If they are acidic enough, then 1 tsp is enough. But if the apples are sweet, then you can increase the dose to 1 tbsp. l.
• Process the duck according to the above scheme, wash and dip a little with paper towels. Combine all the spices in a separate bowl. By the way, you can change their list a little by choosing your favorite seasonings. And so that they let in a more intense aroma, grind it in a mortar first.
• Rub the duck with spices and wait 20 minutes until the salt crystals melt. After this time, rub the spices into the skin of the bird and leave for 2-3 hours to soak.
• Cut half of the apples into slices and place in the duck. Do not forget to secure the hole with cooking thread or a toothpick.
• You need to cook the duck correctly without foil and sleeves. The main thing - do not forget to water it regularly with fat! The duck must be baked in a form with high sides, since a lot of juice will stand out. There is no need to lubricate the mold.
• Preheat the oven to 220 ° C. Stir in the duck and leave for 1 hour. Every 15-20 minutes, take out the mold and water the duck with the fat that has been melted from the meat.
• After an hour, reduce the heat to 170-180 ° C. Place the rest of the apples around the bird, cutting them into wedges. And leave the duck in the oven until cooked. It will not hurt to grease it a few more times.

Whole duck with apples in the oven baked in foil: a recipe

This recipe can be used to prepare a delicious dish even for a novice chef. Foil will speed up the cooking process as its particles attract heat and store it inside. But most importantly, it will prevent burning of any of its parts.

• Take:
  • duck - 1 carcass;
  • apples - 5-6 pcs.;
  • mayonnaise - 3 tbsp. l .;
  • garlic - 6-8 cloves;
  • salt, pepper and spices to taste.
• Prepare the duck by trimming and removing all excess, wash and dry. Peel the garlic. Then you can grind it through a press and mix with the rest of the spices. We want to offer you an option that will maximize the saturation of the duck with garlic notes.
• Cut the peeled garlic a little lengthwise (but not completely) so that it reveals its aroma. Make small indentations with a knife in the duck carcass and place the garlic inside.
• In a separate bowl, mix all the spices, season them with mayonnaise, and rub the duck on the outside and inside. Send it to the refrigerator for at least 10 hours.
• Cut the apples into wedges or cubes and stuff the duck. Fasten the hole with a toothpick or thread.
• Place several layers of foil on the table. Moreover, they need to be cut so that the total length is enough to wrap the entire duck. For baking in foil, tightness is very important so that air and all juices remain inside and soak the meat.
• Lay the duck back down and wrap it well with foil, tightly fastening the seams. Make sure it doesn't break!
• Preheat the oven to 200 ° C, put the duck on a baking sheet with high sides (in case the juice runs out). Send the duck to the oven. You need to bake for 1.5-2 hours.
• Then cut the foil in the middle and unfold it carefully. Make sure that any juice that has evolved does not leak out. At the same time, the temperature drops to 180 ° C.
• Now it remains to brown the bird until tender and golden brown. If there is still fat on the foil, do not prevent it from periodically watering the duck during the cooking process.

Oven baked duck with apples in the sleeve: recipe

Also a quick way to bake duck in the oven without worrying about cooking it. In the sleeve, the duck is saturated with all the fat and juice, so it will never be dry. If you want a less fatty version, then we suggest preparing a juicy duck according to this recipe.

• Would need:
  • duck - whole carcass up to 2 kg;
  • apples - 3-4 medium-sized sweet and sour;
  • lemon - 1 pc.;
  • coriander - 0.5 tsp;
  • nutmeg - 0.5 tsp;
  • a mixture of herbs and peppers to taste;
  • dried ginger - 0.5 tsp;
  • salt - in fact.
• We clean the duck from excess remnants of feathers and hairs, cut off the bottom and fat parts around it, as well as on the neck. We wash, dip with paper napkins and rub with dry spices.

Note: You can add 1-2 tbsp. l. orange or pomegranate juice if you don't want to use only dry seasonings.

• You do not need to peel the apples. But, if it is too coarse or thick, then you should take it off. Cut into arbitrary pieces (leave one apple). To prevent them from darkening, sprinkle them with the juice of half a lemon. By the way, this will allow the meat to be saturated with juice even more.
• Place the apples inside the duck, but do not tamp too tightly. Air must still circulate inside. It is these vapors that will saturate the pulp with taste and aroma from the inside.
• To prevent the juice from flowing out, and the apples themselves do not fall out, seal the hole with a toothpick or thread. Cut off enough sleeves to fit all the game, and there is room for tying the "tails".
• Now a very important step - you need to make a "pillow" of apples. To do this, chop the remaining apple into slices, having previously removed the core. Lay them out neatly inside the sleeve. That is, you are creating a kind of bird stand. This will allow her not to "float" in fat. Therefore, it is so important to choose hard varieties that will not soften during the cooking process.

Important: You can replace apples with quince. It is comparatively hard! Even under the influence of high temperature, it does not soften. But this fruit, which belongs to the subspecies of apple varieties, will be an excellent seasoning for meat, since it has a tart sweet and sour taste. Only quince must be sprinkled with lemon juice to break the viscosity.

• Now place the duck breast side up on this "pillow". Tie the sleeve on both sides. By the way, make sure there is a little extra space left. Otherwise, the sleeve may burst. It is also recommended to make 1-2 punctures for a small air outlet.
• Preheat the oven to 180-200 ° C and place the baking sheet with the duck in the sleeve. You need to bake for at least 2 to two hours, but the time may vary depending on the size of the carcass. You can lightly test it with a toothpick for softness.
• Now you need to cut the sleeve and leave the duck to brown for 20-30 minutes. You do not need to turn the duck over during cooking or grease the duck. The secret is that the couples in the sleeve do all the work themselves.

Important: Make sure that the polyethylene does not touch the walls of the oven. From this it can burst. And the remaining traces are then very hard to wash off. Therefore, make sure that the sleeve does not inflate strongly. If such a picture is observed, then make another puncture with a toothpick.

• You can decorate the dish with chopped fresh apples or cooked separately, or you can lay out baked potatoes. By the way, you need to serve the duck on the table as a whole, and then cut or break it into pieces.

Oven baked duck with potatoes: recipe

Most often, duck is cooked in the oven with potatoes in foil or in a sleeve. We want to offer you a recipe for a festive dish baked in the form. And our recommendations will tell you how to cook whole poultry in order to saturate it and potatoes with aromatic juice.

• For one whole duck carcass you need:
  • potatoes - 5-6 pcs.;
  • onion - 1 pc.;
  • bacon - 150-170 g;
  • garlic - 3-4 cloves;
  • rosemary and spinach to taste;
  • a mixture of peppers, paprika and salt - in fact.
• First of all, prepare the duck and rub it with all the spices. Be sure to make shallow punctures with a fork in some places. Pre-grind the garlic.
• Cut the bacon into strips or medium-sized squares. Cut the peeled potatoes into finger-thick cubes. You can cut it with wide rings. Chop the onion into half rings, also not too finely.
• Place a layer of potatoes, sprinkle with bacon and onions on top. Season with a little salt and pepper. Top with the pickled duck. Cover everything with foil. Try to press the seams well so that gaps do not form.
• Roast the duck in the oven at 200 ° C for 1 hour. After that, you need to lower the degree to 180, remove the foil and bake another 1-1.5 until tender. By the way, you need to periodically take out the duck and water everything with the allocated juice.

Duck in the oven in ginger-orange marinade: recipe

This recipe has a long list of ingredients, but the duck turns out to be simply divine. On the festive table, it will become a signature dish. And even those who consider duck meat tough or tasteless will be able to appreciate it. Thanks to this recipe, their performances will irrevocably change.

• The following components are needed:
  • duck up to 2.5 kg - 1 carcass;
  • sour apples - 3-4 pcs.
  • soy sauce - 2 tbsp l .;
  • orange juice -3 tbsp. l .;
  • zest from one orange;
  • ginger - 25-30 g;
  • honey - 2 tbsp. l .;
  • cinnamon - ¼ tsp;
  • garlic - 4-5 cloves;
  • a mixture of peppers and salt to taste.
• Prepare the duck by removing all unnecessary parts. Combine orange juice, soy sauce, half honey, grated ginger and orange zest. It is very important to rub the rind without the white portion as it can add unnecessary bitterness to the dish.
• Next, you need to grate the duck with this marinade, put it in a dish and cover with cling film. Leave to soak for 24 hours. Sprinkle the marinade on all sides regularly.
• Do not peel the apples, just remove the core and cut into slices. Sprinkle with cinnamon and cover with honey. Mix everything well.
• Take out the duck, remove the orange and ginger pieces from it. Rub with salt, pepper and garlic.
• Cover the form with foil, lay out the "pillow" of apples, and place the duck on top. Stuff the duck with the remaining apples, securing the hole well with a toothpick.
• Cover with foil and place in the oven for 2 hours at 200 ° C. To brown the bird, uncover it and let it sit for another 20-30 minutes. By the way, you can just pour over another breast with the allocated juice.

Peking duck in the oven: recipe

• Prepare:
  • duck carcass up to 2 kg;
  • rice wine or dry sherry - 2 tbsp. l .;
  • liquid honey - 3 tbsp. l .;
  • sea ​​(!) coarse salt - 2 tsp;
  • soy sauce without any additives - 4 tbsp. l .;
  • sesame oil - 2 tbsp l .;
  • grated ginger - 1-2 tsp;
  • cinnamon - 0.5 tsp;
  • ground fennel seeds - 0.5 tsp;
  • star anise - 3-4 stars;
  • cloves - 1-2 inflorescences;
  • hot red pepper - 1/3 tsp;
  • garlic - 4-5 cloves;
  • water - 2 l.
• The workflow starts with a duck. It needs to be cleaned, removed excess parts, washed and dried.
• Then you start cooking the marinade. Mix 2 tbsp in a saucepan. l. honey, cinnamon, star anise, fennel and half a ginger, as well as cloves and peppers. Add rice wine or sherry. If neither one nor the other is at hand, replace with any dry grape wine. The main thing is that there is a minimum percentage of alcohol.
• Pour everything with water and send it to the stove. Boil for no more than 5 minutes over low heat. Immediately pour hot marinade over the duck on all sides. Sprinkle with chopped garlic and ginger.
• After that, cut the duck onto the jar. Be sure to place it in a deep bowl as a lot of juice will come out. Pour more marinade on top. Leave the duck uncovered and refrigerate for 12 hours.
• Take out and leave for 1-2 hours at room temperature. Transfer the poultry to a baking sheet with high sides, cover with foil and send to the oven for 1 hour. The temperature should not be higher than 200 ° C.
• Then the foil is removed. Mix the soy sauce with sesame oil and generously brush the duck with the marinade. Return the bird to the oven for another 20 minutes. Remove and brush with the remaining honey. Place in the oven for another 10-15 minutes.

Oven baked duck with oranges: recipe

This dish can be called a masterpiece, because no cooked meat can compare with such aroma and taste. By the way, many have tried duck with apples, potatoes and other common fillings. And you will surprise your guests with an incredibly harmonious sweet and sour bird taste and a little Christmas aroma.

• You will need:
  • duck - 1 carcass up to 2.5 kg;
  • orange - 4 pcs.;
  • celery - 2-3 petioles;
  • honey - 2 tbsp. l .;
  • sweet white wine - 2 tbsp. l .;
  • lemon juice - 2 tbsp. l .;
  • garlic - 2-3 cloves;
  • paprika, coriander, pepper and salt to taste.
• Combine the juice of a lemon and one orange in a large saucepan. Add all the spices and chopped garlic. Prepare the duck, remove the fat parts and extreme wing phalanges. Dip in cooked marinade.
• Leave it to marinate at least overnight, or better for a whole day. Season with marinade or turn over.
• Without peeling, cut two oranges into slices. Chop the celery into small pieces. By the way, you can replace it with an apple or carrot. Mix the ingredients and place inside the duck. Tie the legs with a thread so that the vegetable and fruit do not fall out during cooking.
• Bake the duck in the oven in a deep mold for 2-2.5 hours at a temperature of 190 ° C. The first hour can be covered with foil so that the legs and wings do not burn. It will not hurt to pour the resulting juice several times.
• Squeeze out the remaining orange and mix with wine and honey. Simmer until the volume is halved. Pour this syrup over the duck and leave in the switched off oven for 15 minutes.
• Garnish with rosemary or parsley sprigs, peeled pomegranate seeds, lingonberries or cranberries, and small tomato wedges.

Oven baked duck with lingonberry sauce: recipe

Another dish that will become an attribute of any table. The sourness that the lingonberry will give to the meat perfectly sets off its taste. In addition, lingonberry sauce is ideal for meat dishes, including poultry. Therefore, having cooked a duck in the oven according to this recipe, you can become on a par with the chef.

• Would need:
  • duck - 1 carcass;
  • apples - 1-2 pcs.;
  • lingonberry - 300 g;
  • mustard - 1 tbsp. l .;
  • soy sauce - 1 tbsp l .;
  • sugar - 3 tbsp. l .;
  • cinnamon - on the tip of a knife;
  • starch - 1 tbsp. l .;
  • salt and pepper to taste;
  • water - 125 ml.
• Rub the marinade on clean, smooth and cooked duck. To prepare it, combine mustard, soy sauce, salt and pepper. You can also add your favorite spices, such as curry or paprika. Orange spices will help get a more golden color. Although soy sauce will give the bird a beautiful color. Send it to the refrigerator for 24 hours.
• Prepare the filling. To do this, remove the cores from the apples, cut them into slices and mix with 3-4 tbsp. l. lingonberries. Stuff the duck well, leaving some room for the juice from the berries and fruits to evaporate. Be sure to tie well with a thread or seal the hole with toothpicks so that the berries are not lost when baking.

• Cut off the sleeve to the size you need. Place a duck in it and tie it on both sides. Do not forget to puncture holes in some places so that air does not accumulate. Send the duck to the oven for 2-2.5 hours at 190 ° C.
• It's time to make the sauce. Pour in about 250 g of the remaining lingonberries with cold water. Bring to a boil and add sugar. Simmer for another 2-3 minutes. You can add cinnamon. Take it off the stove.
• Dissolve the starch in a little water. Pour it into the sauce in a thin stream, stirring constantly. Otherwise lumps will form! Bring to a boil and remove from heat.
• Open the duck 15-20 minutes before cooking so that a crust forms. Before serving, divide into portions and pour over the sauce. You can decorate at your discretion.

Video: How to cook duck in the oven: cooking secrets

What sauces and gravies are not invented for meat! The bases for them can be very different, and the abundance of additional components is probably impossible to enumerate. However, one of the most attractive and subtly shading flavor features is still lingonberry sauce for meat. Moreover, in the fall, there is no shortage of the main component. And in winter, it will be quite accessible to prudent and thrifty housewives.

As easy as pie

If you are thinking of making lingonberry sauce for meat, there are many recipes for implementing the idea. However, try the easiest one first. It will require a glass of berries (frozen are also quite approved), which must be poured with boiling water and cooked for a quarter of an hour. The broth is drained (household people then prepare compote from it), and the boiled mass is passed through a blender, after which it is wiped through a sieve. Half a glass of dry (white or red - not important) wine is poured into a thick paste, salt to taste and sugar are poured - a large spoon. After boiling (up to 5 minutes), the sauce is ready. But for greater flavor brightness, you can squeeze a lemon into it, pepper and add any spicy herbs. Lingonberry sauce is served with meat, fish or poultry - it harmonizes wonderfully with these products.

Garlic-lingonberry sauce

Softer, but at the same time more saturated, it turns out lingonberry sauce for meat, to which garlic and oil are added. To begin with, the berry is boiled and rubbed. Then the mass is returned to the stove, butter is added to it (1 large spoon per glass of lingonberries). When it completely dissolves, put a crushed clove of garlic, a little salt and one and a half tablespoons of sugar in the mixture (less or more - you decide, you have to try). In the off state, the sauce is infused. Many fear that it will have an overly pungent smell, but after insisting, it turns out exactly what you need.

Sauce with various additions

The seasoning is even more sophisticated if you add different, not the simplest ingredients to it. So, you can make lingonberry sauce for meat with cognac. Since the drink already has a pronounced taste, we only get by with berries and sugar. After boiling and wiping, add a tablespoon of brandy per 100 g of lingonberries, and for five minutes - on the fire.

The process will be a little more complicated if you want to add balsamic vinegar to the lingonberry sauce to the meat. But also nothing long and difficult! First, it is this component that heats up and evaporates for 2 minutes (a stack of vinegar on a glass of lingonberries). Then add berries, sugar, salt, pepper (to taste) and a small spoonful of fresh chopped thyme. After about six minutes of cooking, the mass is poured into a blender and sent to stand. By the way, the longer it costs, the more delicious the lingonberry sauce for meat is. But the minimum is a couple of hours.

Duck breast with lingonberry sauce

Be that as it may, the sauce is just an accompaniment. Let's see how you can cook duck with it, for example. Duck breasts are the best. Their skin is advised to cut with diamonds - to drain excess fat. Then the meat must be marinated: mix half a glass of soy sauce with a dessert spoon of honey, paprika and peppers - red and black. The breasts are coated with this mixture and left for at least 20 minutes. Seasoning for meat is made according to the recipe that you like best, but the most tender is duck breast with lingonberry sauce, to which a little ginger is added. You can take dried or grated fresh. It remains to process the breasts. They are quickly fried in their own fat. Then the duck is placed in a mold or frying pan, wrapped in foil and baked for about a quarter of an hour. It should not be opened immediately after that - it should stand covered and be nourished with juices. Only after infusion is the breast cut into slices, poured over with sauce and served to hungry guests waiting for a delicacy.

This recipe was inspired by a recent trip to France and acquaintance with their, without exaggeration, chic cuisine. Ask any Frenchman about the most exquisite poultry dish, and he will enthusiastically begin to talk about duck and its various variations of its preparation. At the same time, it is the French who really cook it most deliciously: from a Michelin-starred restaurant to the most ordinary eatery with plastic tables.

Duck is the fattest of all poultry, but there is also a lean part in it - this is duck breast.

Before cooking, it is better to marinate the breast to slightly soften the muscle fibers and give the meat an additional flavor, as well as remove a specific smell that not everyone likes.

Just like steak beef, duck breast is best cooked until medium to medium-rare. Fully fried breast becomes dry, tough, and completely uninteresting in terms of texture and taste.

As a rule, the breast is served with berry or citrus sauce, which, due to its slightly sour taste, favorably sets it off.

I suggest you cook duck breast without traditional roasting - just bake it in the marinade, so it will turn out to be very juicy and tender.

Since the marinade gives it a sweetish aftertaste, I prepare the sauce for it with the tartness of wine and the sourness of berries.

Finally, I will say from the bottom of my heart - this is just an amazing dish, and having prepared it, you will understand why the French love it so much!

Interesting: Duck breast meat is very nutritious, because it contains the entire set of vitamins B, D, C, as well as all the most useful micro and macro elements. The large amount of protein in the breast makes it possible to recommend it to people undergoing strong physical and mental stress. With all the richness of nutrients, duck breast fillet is considered a dietary meat, especially if it comes from wild duck. Duck breast without skin and subcutaneous fat contains only 156 kcal.

Cooking time: 50 minutes

Preparation time: 2-2.5 hours

Servings: 2

You will need:

· 500 g duck breast fillet

· 3 tablespoons honey

· 1 rounded tablespoon of granular mustard

Salt (to taste)

· 50 ml red wine

80-100 g lingonberry

Cooking method:

1. Prepare the breasts: rinse with cool water, dry with a paper towel, peel off films, rub with salt.
2. Prepare the marinade: Combine 2 tablespoons of honey with 1 tablespoon of grainy mustard.
3. Put the breasts in a mold, fill with marinade, cover with foil and leave (you can refrigerate) for 1-2 hours (I usually marinate them in the morning, but cook only in the evening).
4. Pour red wine over the lingonberries and leave for 1-2 hours.
5. Preheat oven to 200 degrees.
6. After 1-2 hours, transfer the breasts to an ovenproof dish, cover with foil and place in the preheated oven for 30 minutes (baking time may vary depending on your preference for doneness).
7. After 30 minutes, remove the foil and leave the breasts in the oven for another 3-5 minutes on convection to form a golden crust.
8. Remove the breasts from the oven and let the meat rest a little.
9. At this time, prepare the sauce: heat a frying pan, pour a little fat into it, in which the breasts were baked and add the lingonberries, simmer them slightly.
10. Add 1 tablespoon honey and let the lingonberries caramelize with confidence. Stir occasionally.
11. As soon as the sauce begins to thicken slightly, pour in the wine in which the lingonberries were marinated, add a little heat and, while stirring, let the sauce finally thicken. This will take approximately 10 minutes.
12. Place the duck breast on a plate (you can cut it into slices), pour over the sauce and serve!

Lingonberry duck sauce recipes - four delicious sauces for poultry are presented in this article. Roasted duck, seasoned with lingonberry sauce, gains a piquant taste and additional aroma. From the lingonberry sauces set out below, choose an interesting one for you and deliver a holiday to your loved ones.

Lingonberry sauce for meat is universal, classic.

To the gravy Lingonberry sauce duck recipes we acquire:

- fresh lingonberry berries, and can also be frozen (500 grams)

- water (250 milliliters)

- granulated sugar (150 grams)

- potato starch (1 teaspoon)

- dry white wine (100 milliliters)

Sequencing.

- initially we sort out the berries if they are fresh and defrost if using frozen lingonberries.

- it is also necessary to rinse the lingonberries.

- load the berry into a saucepan and fill it with water (200 milliliters).

- put the pan on a small fire and, stirring so that the berry does not burn, bring the water to a boil.

- also continuing to stir, cook the lingonberries until the berries begin to lose their shape.

- turn off the stove, leave the sauce in the pan to cool down a little.

- then rub through a fine sieve in order to exclude the hard shell of berries and grains from the sauce.

- pour the sauce without solid impurities back into the saucepan and put on the fire to bring to a boil again.

- add granulated sugar and cinnamon, cook, stirring, achieving complete dissolution of sugar (3-4 minutes).

- pour in dry wine, we also continue to cook until the volume of the sauce decreases by 1/3. Stir constantly so as not to burn.

- while the sauce is boiling, dilute the potato starch in the remaining 50 milliliters of water and as soon as it boils down, pour the solution into the pan.

- Boil the lingonberry sauce for 2-3 minutes to thicken.

- remove the pan from the heat.

- pour the slightly cooled sauce into a gravy boat and serve with fried duck or other meat.

A quick, simple sweet lingonberry sauce.

For gravy Lingonberry sauce duck recipes, we acquire:

- lingonberry (100 grams)

- semi-sweet red wine (200 milliliters)

- bee honey (50-70 milliliters)

- cinnamon powder (1/2 teaspoon)

Cooking steps.

- melt the honey, it is better to do this in a water bath, so as not to overheat the honey.

- we sort out and wash the lingonberries.

- as soon as the berry is ready, put it in a saucepan, pour in honey and wine, pour in cinnamon.

- boil the sauce over low heat by 1/3, stirring constantly so that it does not burn.

- put the mass on a sieve, grind it.

- pour the finished sauce into a gravy boat to serve.

Lingonberry sauce with quince or apple.

In the gravy Lingonberry sauce duck recipes, we acquire:

- lingonberry (200 milliliters)

- Jerez wine (100 milliliters)

- quince, apple is also suitable (1 piece)

- cloves (2 pieces)

- cardamom (1/2 teaspoon)

- olive oil (20 milliliters)

- bee honey (1 tablespoon)

- ground black pepper (1/2 teaspoon)

Cooking step by step.

- rinse the lingonberries and crush them with a crush, pour over with wine and leave for 30 minutes so that the berry is infused.

- stew the chopped quince in olive oil until it becomes soft, pouring wine from a saucepan with lingonberries.

- add spices and honey.

- as soon as the sauce starts to darken (3-5 minutes), add the lingonberries and wait for the boil.

- after boiling, immediately turn off the heat and also serve the sauce on the table.

Lingonberry sauce with ginger, onion.

For gravy Lingonberry sauce duck recipes, we acquire:

- lingonberry (300 grams)

- ginger root (2-3 centimeters)

- red chili pepper (1/2 piece)

- granulated sugar (3 tablespoons)

- apple cider vinegar (1 tablespoon)

- red onion (1 head)

- sunflower oil (2 tablespoons)

- cinnamon (1 teaspoon)

- table salt (to taste)

Cooking the sauce.

- fry half rings of onion in a frying pan in sunflower oil to make the onion transparent.

- add grated ginger and chopped chili peppers, mix.

- as soon as 1 minute has passed, add the lingonberries and simmer for 2 minutes.

- pour in vinegar, salt and season with cinnamon.

- stir in the sugar, heat it up and stir so that the sugar is completely dissolved (3-4 minutes).

- Serve the finished sauce.

Dinner is served! Lingonberry duck sauce recipes. Four delicious sauces for poultry.