Duck breast in lingonberry sauce. Duck with apples and lingonberries

18.03.2024 Snacks

I really love duck.
No, that's not right. We love duck very much. As I noticed, in any form. Bake, fry, simmer. It 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, there is inconsistency in native Belarusian products. The most delicious product was duck of Hungarian origin. Better, of course, is Ukrainian, but it is only cut and expensive. But there are also advantages to our ducks - they have finally learned to pluck them completely (or am I lucky?)

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

Total time: 15 minutes
Preparation: 5 minutes
Preparation: 10-15 minutes

Servings:

Ingredients:

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

Preparation procedure:

If you have fillet with skin, make cuts in the skin on the bias so that the skin does not deform during frying. Pat thoroughly with paper towels to ensure the meat is 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 fry for another minute on each side. Transfer the fillet to a plate or any convenient dish, cover well with foil and place in a warm place.
In the frying pan in which the fillet was fried, place lingonberries, sugar, pour in wine and add cinnamon sticks. Simmer over low heat for five minutes (do not cover with a lid!). Then “return” the breasts to the sauce (pour the resulting juice into 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 :). Very tasty with soft 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 a duck in the oven: preparatory stage

A properly selected and prepared duck is the key to a tasty dish. It is impossible to give precise instructions on what kind of bird to buy - store-bought or domestic. Some note that store-bought meat is more tender, while others highlight 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 thawing meat. That is, you 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, especially, hot water, or in a microwave oven, the taste of the duck will deteriorate. After all, the fibers will be destroyed, and the dish will turn out 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 duckling can be cooked much faster, and its meat is softer. A small recommendation - take it by weight up to 2-2.5 kg.
Inspect the duck and clean it of any remaining feathers or fine hairs. You pluck them out with tweezers or pry them up with a knife. By the way, the hairs can simply be singed over a burning burner. And in order not to bother with the remains of feathers, generously sprinkle the carcass with flour and rub with a towel. Afterwards, all that remains is to rinse it under running water.
Check the inside of the duck for quality 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 duck tail and any fat around it.

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

Note: When baking openly, be sure to wrap the foil around the wings. Especially if you didn't cut off the outer part. It also tends to burn, which will spoil the appetizingness of the dish. Or, alternatively, remove the phalanges before serving. By the way, it also wouldn’t hurt to wrap the edge of the legs with foil.

The duck should be washed under cool water and then allowed to drain. By the way, it is recommended that the meat “lies” on the board for 15-20 minutes before rubbing with spices. Dry with paper towels.
To prevent the dish from turning out too greasy, you need the skin pierce in some places toothpick. Just be careful not to touch the meat. Afterwards, you need to steam the carcass for about 30 minutes or pour boiling water over it so that the excess fat melts and begins to drain off.
Pre-treatment with hot water can be omitted. Just place the duck a little higher than the baking sheet so that the fat has somewhere to drain and the carcass itself does not “float” in it.

Regarding cooking duck! It requires long-term heat treatment so that the fat has time to render out and the crust to fry. On average, you need 2-2.5 hours to cook the duck, plus another 25-30 minutes for a golden crust to form.

Important: Domestic 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 long simmering over low heat that will ensure that the meat comes off the bones easily.

After all these procedures, the duck is rubbed with spices. You can use liquid sauces based on juices, vinegar, oil, soy sauce and honey, as well as white wine. Or you can get by with just dry spices. 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 to the tenderness and juiciness of the meat. After you have rubbed the spices into the skin of the carcass, let it sit for at least 3 hours at room temperature. Ideally, for a holiday table, you need to keep the duck in the refrigerator overnight. That is, at least 12 hours.

Duck in the oven with apples, whole - classic recipe

When you have properly prepared the duck, you need to start stuffing it. Let's start by choosing a variety of apples - these should be sour or sweet and sour apples. They are the ones that go harmoniously with duck meat. By the way, it’s better to take strong varieties so that they don’t turn into porridge during the cooking process.

The following components will be 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 is immediately worth noting that the amount of lemon juice depends on the type of apple. 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 it and dab it a little with paper towels. In a separate bowl, mix all the spices. By the way, you can change their list a little by choosing your favorite seasonings. And so that they release a more intense aroma, first grind them in a mortar.
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 the apples into slices and place in the duck. Don't forget to secure the hole with cooking string or a toothpick.
You need to cook duck properly without foil or sleeves. The main thing is to remember to regularly water it with fat! The duck must be baked in a form with high sides, since a lot of juice will be released. There is no need to grease the mold.
Preheat the oven to 220°C. Stir the mold with the duck and leave for 1 hour. Every 15-20 minutes, take out the mold and pour the fat that has been rendered from the meat over the duck.
After an hour, reduce the heat to 170-180°C. Place the remaining apples around the bird, first cutting them into slices. And leave the duck in the oven until done. It wouldn't hurt to baste it with fat a few more times.

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

This recipe can make a delicious dish even for a novice cook. Foil will speed up the cooking process because its particles attract heat and keep it inside. But most importantly, it will prevent any parts from burning.

Take:
- duck – 1 carcass;
- apples - 5-6 pcs.;
- mayonnaise – 3 tbsp. l.;
- garlic – 6-8 cloves;
- salt, pepper and spices - to taste.
You prepare the duck by trimming and removing all excess, washing and drying. Peel the garlic. Then you can grind it through a press and mix it with the rest of the spices. We want to offer you an option that will allow you to saturate the duck with garlic notes as much as possible.
Cut the peeled garlic a little lengthwise (but not all the way) so that it reveals its aroma. Make small indentations with a knife in the duck carcass and place garlic inside.
In a separate bowl, mix all the spices, season them with mayonnaise, and rub the duck from the outside and inside. Place in the refrigerator for at least 10 hours.
Cut the apples into slices or cubes and stuff the duck. Secure 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 the juices remain inside and saturate the meat.
Place the duck back down and wrap it well in foil, sealing the seams tightly. Make sure it doesn't break!
Preheat the oven to 200°C, place the duck on a baking sheet with high sides (in case the juice runs out). Place the duck in the oven. You need to bake for 1.5-2 hours.
Then cut the foil in the middle and carefully unfold it. Make sure that the released juice does not leak out. The temperature drops to 180°C.
Now it remains to brown the bird until cooked and golden brown. If there is still fat on the foil, do not prevent it from periodically basting the duck during cooking.

Baked duck in the oven with apples in the sleeve: recipe

Also a quick way to bake a 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 option, we suggest preparing juicy duck according to this recipe.

Required:
- duck – whole carcass up to 2 kg;
- apples – 3-4 medium size, 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 feathers and hairs, trim the butt and fat parts around it, as well as on the neck. 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.

There is no need to peel apples. But if it is too rough or thick, then it should be removed. Cut into arbitrary pieces (keep 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 even more saturated with juice.
Place the apples inside the duck, but do not pack it too tightly. There should still be air circulating 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 not falling out, secure the hole with a toothpick or thread. Cut off enough sleeves to fit all the game, leaving 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, first removing the core. Place them carefully inside the sleeve. That is, you create a kind of stand for the bird. This will allow her not to “swim” 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's relatively 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, as it has a tart, sweet and sour taste. Only the quince must be sprinkled with lemon juice to reduce the viscosity.

Make a “pillow” of apples or other ingredients so that the duck does not “swim” in fatty juice

Now place the duck breast side up on this “pillow”. Tie the sleeve on both sides. By the way, make sure that there is a little extra space left. Otherwise the sleeve may burst. It is also recommended to make 1-2 punctures for a small release of air.
Preheat the oven to 180-200°C and place a baking sheet with the duck in the sleeve. You need to bake for at least 2-2 hours, but the time may vary depending on the size of the carcass. You can lightly check it with a toothpick for softness.
Now you need to cut the sleeve and leave the duck to brown for 20-30 minutes. There is no need to turn the duck over during cooking or pour fat on it. 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. This may cause it to burst. And the remaining traces are then very difficult to wash off. Therefore, make sure that the sleeve does not inflate too much. 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 add baked potatoes. By the way, the duck should be served whole, and then cut or broken into pieces.

Baked duck in the oven with potatoes: recipe

More often, duck is cooked in the oven with potatoes in foil or in a sleeve. We would like to offer you a recipe for a festive dish baked in a mold. And our recommendations will tell you how to cook the whole bird in order to soak it and the 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 use a fork to poke shallow holes in some places. Chop the garlic first.
Cut the bacon into strips or medium-sized squares. Cut the peeled potatoes into finger-thick pieces. You can cut it into wide rings. Chop the onion into half rings, also not too finely.
Place a layer of potatoes and top with bacon and onions. Add a little salt and pepper. Place marinated duck on top. Cover everything with foil. Try to press the seams well to avoid gaps.
Bake the duck in the oven at 200°C for 1 hour. After this, you need to reduce the degree to 180, remove the foil and bake for another 1-1.5 until done. By the way, you need to periodically take out the duck and water everything with the released juice.

Duck in the oven in ginger-orange marinade: recipe

This recipe has a long list of ingredients, but the duck turns out simply divine. It will become a signature dish on the holiday table. And even those who consider duck meat tough or tasteless will be able to appreciate it. Thanks to this recipe, their ideas 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. Mix orange juice, soy sauce, half honey, grated ginger and orange zest. It is important to grate the rind without the white part, as it can add unnecessary bitterness to the dish.
Next, you need to rub the duck with this marinade, place it in a dish and cover with cling film. Leave to soak for 24 hours. Regularly water it with marinade on all sides.
Do not peel the apples, just remove the core and cut into slices. Sprinkle with cinnamon and add honey. Mix everything well.
Take out the duck and remove the pieces of orange and ginger from it. Rub with salt, pepper and garlic.
Cover the pan with foil, lay out a “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 leave for another 20-30 minutes. By the way, you can just pour the juice over the breast.

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, excess parts removed, washed and dried.
Then you start preparing the marinade. Mix 2 tbsp in a saucepan. l. honey, cinnamon, star anise, fennel and half of ginger, as well as cloves and pepper. Add rice wine or sherry. If neither one nor the other is on hand, replace it with any dry grape wine. The main thing is to have a minimum percentage of alcohol.
Fill everything with water and put it on the stove. Boil for no more than 5 minutes over low heat. Immediately coat the duck on all sides with the hot marinade. Sprinkle with chopped garlic and ginger.
After this, place the duck with a cut on the can. Be sure to place it in a deep bowl, as a lot of juice will be released. Drizzle more marinade on top. Uncovered, place the duck in the refrigerator for 12 hours.
Take out and leave for 1-2 hours at room temperature. Transfer the bird to a baking sheet with high sides, cover with foil and place in the oven for 1 hour. The temperature should not be higher than 200°C.
After which the foil is removed. Mix soy sauce with sesame oil and generously coat the duck with this marinade. Return the bird to the oven for another 20 minutes. Remove and brush with remaining honey. Place in the oven for another 10-15 minutes.

Baked duck in the oven with oranges: recipe

This dish can be called a masterpiece, because no cooked meat can compare with such an aroma and taste. By the way, many people have tried duck with apples, potatoes and other usual fillings. And you will surprise your guests with the incredibly harmonious sweet and sour taste of the bird 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 one lemon and one orange in a large saucepan. Add all the spices and chopped garlic. Prepare the duck by removing the fatty parts and outer phalanges of the wings. Dip into prepared marinade.
Leave it to marinate at least overnight, or better yet, for a whole day. Periodically baste it with marinade or turn it 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 thread to prevent the vegetable and fruit from falling out during cooking.
Bake the duck in the oven in a deep pan 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 wouldn’t hurt to pour the resulting juice over it several times.
Squeeze the juice of the remaining orange and mix with wine and honey. Cook over low heat until the volume is reduced by half. Pour this syrup over the duck and leave in the switched off oven for 15 minutes.
You can decorate with sprigs of rosemary or parsley, peeled pomegranate seeds, lingonberries or cranberries, as well as slices of small tomatoes.

Baked duck in the oven with oranges

Baked duck in the oven with lingonberry sauce: recipe

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

Required:
- duck – 1 carcass;
- apples – 1-2 pcs.;
- lingonberries – 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 over a clean, smooth and cooked duck. To prepare it, mix mustard, soy sauce, salt and pepper. You can also add your favorite seasonings, such as curry or paprika. Orange spices will help produce a more golden color. Although soy sauce will give the bird a beautiful color. Place in 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 the hole well with a thread or secure the hole with toothpicks so that the berries do not get lost during baking.

Duck with lingonberry sauce

Cut the sleeve to the size you need. Place the duck in it and tie it on both sides. Don't forget to poke holes in some places to prevent air from accumulating. Place the duck in the oven for 2-2.5 hours at 190°C.
It's time to make the sauce. Pour 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. Remove from the stove.
Dissolve starch in a small amount of 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 it is ready to allow a crust to form. Before serving, divide into portions and pour over the sauce. You can decorate at your own discretion.

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

Duck is considered a Christmas dish, and in connection with the passing holidays, I wanted to cook it for the New Year. I had never cooked duck myself before, and I really liked the way I cooked it for the first time. The duck came out delicious in appearance and very tender in taste. And absolutely nothing complicated. The only thing is that it has more bones than chicken and it was very difficult to cut it up so that there was more meat in the pieces. So keep in mind that one duck is shared by somewhere between 2-4 people.

We had a duckling. If it is frozen, then defrost it and wash it both outside and inside, clearing it of any remaining feathers.

Rub salt outside and inside (2 spoons). Leave it for about an hour at least.

Then we peel and core 3-4 preferably sour apples. Cut into slices - each apple into 4-8 slices.

Then we place the apples along with lingonberries (somewhere a little less than half of this bag) into the belly of the duck (the hole under the tail). We start tightly.

Then we take a thread and a needle and sew up this hole so that the filling does not leak out during baking. Instead of thread, you can fasten the seam with wooden toothpicks or skewers.

We preheat the oven, place the duck on its back (hole side up), not a single recipe says that the baking sheet needs to be greased with something and I was afraid that the duck would burn at the initial stage. But the fears were in vain - the duck has a sufficient amount of its own fat, so it does not burn without oil. So feel free to put it on a baking sheet and put it in the oven, after sprinkling it with spices. I sprinkled with marjoram, basil, and ground black pepper.

We put the baking sheet on the middle shelf, and under it I placed a metal bowl with water.

After about an hour, you can open the oven, use a spoon to scoop out the fat released from the duck from the bottom and pour it over the top of the duck. Then put it to finish baking. After some time, repeat the trick with fat a couple more times.
You need to bake for 1.5 hours or more, it all depends on the size of the duck and the power of the oven. Check readiness with a knife or fork by deeply piercing the fleshiest part. If pink liquid or blood flows out of the puncture, then the duck is not ready yet, but if clear liquid flows out, then the meat is ready. My old oven took about 2.5 hours. At the very end, cut a clove of garlic, prick it on a fork and coat the duck with the cut side for flavor.

For the holiday, you want to cook something special, a dish that will decorate the table and attract the attention of guests. There is hardly anything better suited for this purpose than a ruddy, aromatic duck, decorated with fruits and herbs. It’s not for nothing that in illustrations to Russian fairy tales, delicious ducks and geese on the table are the main attributes of any royal feast. Plus, duck meat is also extremely healthy: it contains many vitamins of different groups, especially group B. This is a relatively rare, and therefore luxurious dish will become your calling card during the celebration of the New Year, anniversary, Easter or any other significant holiday.

No matter how you cook the duck, it will still turn out incredibly tasty. Meat can be boiled, stewed, fried, but many housewives prefer to bake duck. The oven recipe reduces the calorie content of an already quite fatty bird, allowing it to be baked in its own juices. In addition, it is much easier to prepare than frying - and the taste is in no way compromised.

What you need to know to cook duck

Needless to say, a whole carcass looks most impressive on a festive table. But not everyone has their own ducks, and the bird itself is not the most popular in the culinary community. You may have to try hard to find a whole duck. However, it is quite possible to find it at bazaars, where carcasses are brought directly from farms.
A fresh duck carcass should be dry and soft. If the duck is too slippery, or, even worse, has a pungent odor, this is a reason to be wary.
Already cut duck meat can be purchased at a large supermarket. You should not be afraid that frozen meat will be less tasty - if it is defrosted correctly, you will not feel the difference from fresh meat. Defrost the duck in water at room temperature or in a microwave oven using a special defrosting mode.
Before baking the duck in the oven, it must be marinated - this guarantees the very taste and aroma for which the dish is so valued. Marinate the meat in water with vinegar, salt, pepper, and bay leaf. The minimum required period is three hours; if desired, you can hold it longer.
If you stuff a duck, you need to sew it up or fasten it afterwards to prevent the stuffing from falling out during cooking. This can be done using special threads or toothpicks (the latter must be removed before serving).

Duck with apples in the oven

Apples are probably the first thing that is associated with cooking duck in the oven. It is no coincidence that this simple recipe has become so popular - the dish has a classic and unique taste, and it is not at all difficult to prepare.

What you will need:

whole duck;
apples – 4 pcs;
raisins – 40 g;
lemon;
Bay leaf;
mayonnaise:
vegetable oil;
spices to taste.

Preparation:

Marinate the duck, remove and dry. Soak the raisins in water for half an hour, cut the apples into slices and sprinkle with cinnamon. Cut the lemon in half, peel one part and divide it into slices, squeeze the juice from the second into any container. Rub the duck with mayonnaise mixed with salt, stuff the inside with a mixture of raisins, lemon and apples. Also rub mayonnaise with spices on top and sprinkle with lemon juice. Place in a preheated oven, cover with foil, which will need to be removed after an hour. In total, the dish takes an hour and a half to prepare.

With cherry sauce

Duck with cherries is an exquisite and uncomplicated dish that is perfect as a gift for your loved one.

What you will need:

whole duck;
frozen cherries – 400 g;
red wine – 1 glass;
spices to taste.

Preparation:

Melt the cherries, remove the pits, then pour in the wine and leave for an hour and a half. Fry the duck soaked in the marinade in fat. Place in a saucepan of the same size, add a glass of water, cover with a lid and place in the oven over low heat. After an hour, add the cherry-wine mixture and leave for another 25 minutes. Serve the duck by cutting it into pieces.

Duck with mushrooms

Mushrooms are an aromatic and unique taste addition to meat. This is a universal recipe that is suitable for any feast!

What you will need:

whole duck;
chopped mushrooms - 1 cup;
sour cream;
butter;
vegetable oil;
bulb;
flour;
spices to taste.

Preparation:

Cook the mushrooms covered until done. Salt the washed and processed duck and fry in vegetable oil. Then place in a container, add a glass of water left after cooking the mushrooms, and place in the oven. Mix a spoonful of flour with a glass of sour cream, add mushrooms. After an hour and a half, pour the prepared sauce over the duck and bake for another 10 minutes. Serve sliced.

Bird with oranges

This orange duck recipe is sure to impress your guests!

What you will need:

duck;
oranges – 3 pcs;
garlic – 3 cloves;
olive oil;
basil;
other spices to your taste.

Preparation:

First you need to prepare the sauce: mix a small amount of olive oil with the juice of squeezed garlic, half an orange, add a teaspoon of basil and a few other spices to taste. Stir gently and leave the mixture for 10 minutes. Peel the remaining oranges and cut into slices. Wash and remove the entrails of the duck, thoroughly rub it inside and out with the resulting sauce. Then stuff the duck with oranges, place the duck in a baking bag and place in a well-heated oven for two hours. 10 - 15 minutes before cooking, cut the top of the bag so that the duck acquires a golden hue.

In lingonberry sauce

Lingonberry sauce is rightfully considered one of the most delicious sauces, and in combination with duck meat it is an example of refined taste.

What you will need:

duck;
apples – 1 - 2 kg;
garlic – 2 cloves;
spices to taste.

For the sauce:

lingonberries – 0.5 kg;
white wine – 100 ml;
corn starch;
cinnamon;
sugar.

Preparation:

Prepare the sauce: boil the lingonberries in a saucepan with water, add sugar and a little cinnamon, leave for a couple of minutes. Drain the water, beat the berries in a blender, add wine, and boil. Dissolve the starch in 60 ml of cold water, pour into the sauce, stir, remove from heat. Cool - the sauce is ready!

If you don't have time to prepare the sauce separately, you can use ready-made lingonberry jam instead.

Rub the duck with spices and finely chopped garlic. Cut the apples into 4 pieces, removing the core and seeds. Stuff the duck with apples and place on a baking sheet with water, brushing a little sauce on top. Bake, pouring water from the pan from time to time. Once cooking is complete, cut the bird into pieces and serve with the remaining sauce. You can add baked apples to the dish.

Cooking in the oven: duck with prunes

Prunes combined with poultry are an incomparable dish in terms of taste. Its spicy and delicate taste will be remembered by your guests for a long time!

What you will need:

duck;
prunes – 400 g;
garlic – 4 cloves;
mayonnaise;
spices to taste.

Preparation:

Pour boiling water over the prunes and leave for 10 minutes. Rinse the duck, dry and rub with spices. Mix the prunes removed from the water with spices and finely chopped garlic. Stuff the duck with the resulting mixture, put it in a baking bag and put it in the oven. After an hour and a half, turn it over to the other side and leave for another hour. To form a crust, 15 minutes before cooking, remove the sleeve, rub the chicken with mayonnaise and sprinkle with pepper. The flavorful dish is ready!

What kind of sauces and gravies have been invented for meat! The basics for them can be very different, and the abundance of additional components is probably impossible to list. However, lingonberry sauce for meat seems to be one of the most attractive and subtly emphasizing the taste characteristics. Moreover, in the fall there is no shortage of the main component. And even in winter it will be quite accessible to prudent and thrifty housewives.

As easy as pie

If you are planning to make lingonberry sauce for meat, you can choose many recipes to implement the idea. However, first try the simplest one. It will require a glass of berries (frozen ones are also completely acceptable), 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 rubbed through a sieve. Half a glass of dry (white or red - it doesn’t matter) wine is poured into the thick paste, salt to taste and sugar are added - a large spoon. After boiling (up to 5 minutes), the sauce is ready. But for greater flavor brightness, you can squeeze 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

The lingonberry sauce for meat, to which garlic and butter are added, is softer, but at the same time more rich. To begin with, the berries are boiled and pureed. Then the mass is returned to the stove, butter is added to it (1 large spoon per glass of lingonberries). When it is completely dissolved, add a crushed clove of garlic, a little salt and one and a half tablespoons of sugar to the mixture (less or more - it’s up to you to try). When turned off, the sauce is infused. Many people are afraid that it will have an overly pungent smell, but after infusion, the result is exactly what is needed.

Sauce with various additions

The seasoning is prepared even more sophisticatedly if you introduce various not so simple ingredients into it. So, you can make lingonberry sauce for meat with cognac. Since the drink already has a pronounced taste, we make do with only berries and sugar. After cooking and mashing, add a tablespoon of cognac per 100 g of lingonberries, and let it simmer for five minutes.

The process will be a little more complicated if you want to add balsamic vinegar to the lingonberry sauce for the meat. But nothing long or difficult either! First, this particular component is heated and evaporated for about 2 minutes (a stack of vinegar per glass of lingonberries). Then add berries, sugar, salt, pepper (to taste) and a small spoon 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 sits, the tastier the lingonberry sauce for meat turns out. 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. It is recommended to cut their skin into diamond shapes 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. Coat the breasts with this mixture and leave for at least 20 minutes. Seasoning the meat is done 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. All that remains is to process the breasts. They quickly fry 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. Immediately after this, you should not open it - it should stand covered and be saturated with juices. Only after infusion is the breast cut into slices, poured with sauce and served to hungry guests waiting for the delicacy.

Duck is rightfully considered one of the most delicious birds, and it is also excellent photogenic for decorating dishes. Have you decided to cook duck? Then you should definitely take care of the sauce, which will decorate and complement the taste of the meat. The most successful sauce is considered to be lingonberry sauce, which came to us from Sweden. The culinary experts of this country came up with this miracle in order to combine the beneficial properties of the berry with suitable aromatic spices.

Lingonberry sauce for duck goes so well with it that it makes it an original and exquisite masterpiece. – it’s tasty, beautiful, healthy and versatile. Try making this amazing sauce with a wonderful rich color, unique aroma and divine taste. We also draw your attention to one that turns out simply extraordinary.

Lingonberry sauce

Ingredients:

Lingonberries – 500 g
corn starch – 1 teaspoon
brown sugar – 100 g
dry white wine – 100 ml
cinnamon – 1 teaspoon
water – 1 glass

Pour water over the berries, bring to a boil, boil for a couple of minutes along with sugar and cinnamon. Make a puree from this mass using a blender, bring to a boil along with wine, pour in starch diluted in cold water, and immediately remove from heat.

Lingonberry-quince sauce

Components:

lingonberries – 1 cup
sherry – 100 ml
quince – 1 pc.
cloves – 2 pcs.
cardamom – 0.5 teaspoons
olive oil – 20 ml
honey - 1 tbsp. spoon
black pepper – 0.5 teaspoon

Pound the berries with a masher, add wine, leave for half an hour. Cut the quince into small cubes, simmer them with butter until soft, slowly pouring in the wine. Then add pepper, cloves and cardamom, as well as honey. After a few minutes, the sauce will darken, and then add berries to it, turn it off as soon as the sauce boils.

Lingonberry-ginger sauce

Components:

Fry red onion half rings in oil, then add chopped chili and grated ginger. After a minute, add lingonberries, simmer them for a couple of minutes, pour in vinegar, season with cinnamon, salt and sugar.

Lingonberry and orange sauce

Required Products:

lingonberries – 1 cup
brandy or cognac – 2 tables. spoons
orange – 1 pc.
ground ginger – 5 g
sugar – 3-5 tbsp. spoons
cloves – 2 pcs.
anise – 2 pcs.

Finely grate the orange zest, mix with lingonberries, and add orange juice. Place on the fire, bring to a boil, season with cloves and ginger, add 2 star anise, simmer until the berries become soft. After a few minutes, remove the sauce from the heat and mash the lingonberries with a fork. Pour brandy or cognac into the sauce, add sugar, stir everything well. After cooling the sauce, put it in the refrigerator for a couple of hours.

Duck in lingonberry sauce is an original dish that is not ashamed to serve on the most festive table. If you want to surprise your guests, we recommend preparing this one. The holiday is guaranteed to you, don’t wait for a reason, create your mood right now!

Culinary experts have long noticed that poultry meat harmonizes best with sweet and sour sauces made from berries and fruits. Particularly popular among gourmets is a sauce made from lingonberries. Lingonberry sauce for duck is served in Sweden, France, America and in many other countries that are significantly distant from each other. For this reason, there is no single recipe for lingonberry sauce. However, there are general rules that allow you to make it tasty, tender and most successfully highlight the taste of fried or baked goose.

Cooking features

In order to prepare a delicious lingonberry sauce for duck, you do not need to have outstanding culinary skills or extensive experience. All that is required from the housewife is to treat cooking with soul and patiently follow all the instructions accompanying a specific recipe.

It is known that inept housewives often try to hide their mistakes with sauce, although this is not always possible. The taste of a dish depends not only on the sauce. If you want the duck in lingonberry sauce not to disappoint, you need to be serious about choosing the bird itself, avoiding taking a frozen product for frying or baking. Only a fresh or chilled carcass will retain its juiciness after cooking. You also need to bake the duck correctly so that it does not burn or dry out.
Lingonberries for sauce can be used either fresh or frozen. You can even find recipes where the sauce is made from lingonberry jam.
When preparing the sauce, you will have to grind the lingonberries through a sieve. Otherwise, the sauce will not have a delicate and uniform consistency. If you grind the berries in a blender, the result will not be good enough, so you won’t be able to use kitchen appliances to help this time.

In addition to the basic rules, there may be certain points that need to be taken into account when preparing lingonberry sauce for duck according to specific recipes.

A simple recipe for lingonberry sauce for duck

lingonberries – 0.4 kg;
sugar – 120 g;
water – 50 ml.

Cooking method:

Sort and wash the berries.
Add a tablespoon of sugar and leave in a cool place for an hour.
Pour in water and stir. Place over low heat and cook, stirring, until the berries begin to burst.
Place the container in which the berries were cooked in a large saucepan and a bowl of cold water. This will allow the workpiece to cool in a short time.
Rub the cooled berries through a sieve.
Add the remaining sugar and put on fire. Cook for about 10 minutes after the sauce has come to a boil.

If desired, at the last stage you can add a teaspoon of finely chopped ginger root to the sauce. This will add a piquant flavor to the sauce and make it even better suited to the duck.

Lingonberry-mustard sauce for duck

mustard beans – 20 g;
lingonberries – 150 g;
water – 0.2 l;
cinnamon - a pinch;
vegetable oil – 40 ml;
ground black pepper - to taste.

Cooking method:

Pour water over the washed berries and bring to a boil.
Cool, rub through a sieve.
Grind the mustard seeds using a coffee grinder and add to the lingonberry puree. Add pepper and cinnamon to it. If desired, you can lightly salt and sweeten the sauce.
Bring the sauce to a boil and cook, stirring, for 5 minutes.

Be sure to cool the sauce before serving. Unlike most varieties of lingonberry sauce, it will not have a sweet aftertaste, so it can be considered universal. In particular, it is suitable for duck. If desired, the mustard seeds do not need to 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.

Cooking method:

Peel the vegetables and cut into small cubes.
Rinse and dry the chicken wings with napkins.
Melt the butter and add the wings and vegetables. Fry until they are properly browned (until done).
Remove the wings.
Pour wine and vinegar over the vegetables. Simmer for 5 minutes.
Add pressed garlic and lingonberry jam. Mix well and simmer for another 5 minutes.

The sauce made according to this recipe can be served with both chicken and duck. It looks somewhat unusual, but at the same time it tastes very harmonious and complements the taste of poultry meat well.

Lingonberry sauce Scandinavian style

lingonberries – 100 g;
honey – 60 ml;
red wine (preferably semi-sweet) – 0.2 l;
cinnamon – 1 stick.

Cooking method:

Mix melted honey to a liquid state with wine.
Pour the washed and sorted lingonberries into a saucepan.
Place a cinnamon stick in the saucepan.
Pour in wine and honey.
Place on the fire and cook until the contents of the saucepan boil.
Simmer the sauce over low heat until it has reduced in volume by about a third.
Cool the sauce and rub it through a sieve, after which it can be served. You can throw away the cinnamon stick - it is no longer needed.

The sauce, made from lingonberries with honey and cinnamon, has not only a unique taste, but also a seductive aroma.

Lingonberry sauce goes well with duck. It is no coincidence that culinary specialists from different countries prepare it for poultry meat. At the same time, the technology for preparing the sauce is not complicated; even an inexperienced housewife can master it.

Lingonberry duck sauce recipes - four delicious sauces for poultry meat are presented in this article. Roast duck seasoned with lingonberry sauce acquires a piquant taste and additional aroma. From the lingonberry sauces listed below, choose one that is interesting to you and bring a holiday to your loved ones.

Lingonberry sauce for meat is universal, classic.

For the gravy Lingonberry sauce duck recipes we purchase:

- fresh lingonberries, or frozen ones (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 them if using frozen lingonberries.

- It is also necessary to rinse the lingonberries.

— load the berries into a saucepan and fill with water (200 milliliters).

— put the pan on low heat and, stirring so that the berries do 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 and leave the sauce in the pan to cool slightly.

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

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

- add granulated sugar and cinnamon, cook, stirring, until the sugar is completely dissolved (3-4 minutes).

- add dry wine and continue to cook until the volume of the sauce is reduced by 1/3. Stir constantly to avoid burning.

— while the sauce was boiling, dilute potato starch in the remaining 50 milliliters of water and as soon as it was boiled, 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 roast duck or other meat.

Quick simple sweet lingonberry sauce.

For the gravy Lingonberry sauce duck recipes, we buy:

- lingonberries (100 grams)

— semi-sweet red wine (200 milliliters)

- bee honey (50-70 milliliters)

- cinnamon powder (1/2 teaspoon)

Cooking stages.

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

- sort and wash the lingonberries.

— as soon as the berries are ready, put them in a saucepan, pour in honey and wine, and sprinkle in cinnamon.

- Reduce the sauce over low heat by 1/3, stirring constantly so as not to burn.

- Place the mixture on a sieve and grind.

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

Lingonberry sauce with quince or apple.

In the gravy Lingonberry sauce duck recipes, we buy:

- lingonberries (200 milliliters)

- Sherry wine (100 milliliters)

- quince, an apple will also work (1 piece)

- cloves (2 pieces)

- cardamom (1/2 teaspoon)

- olive oil (20 milliliters)

- bee honey (1 tablespoon)

- ground black pepper (1/2 teaspoon)

Let's prepare step by step.

— wash the lingonberries and crush them with a masher, pour in wine and leave for 30 minutes so that the berries are infused.

- stew chopped quince in olive oil until it becomes soft, adding wine from a pan with lingonberries.

- add spices and honey.

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

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

Lingonberry sauce with ginger and onion.

For the gravy Lingonberry sauce duck recipes, we buy:

- lingonberries (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)

Prepare the sauce.

— fry onion half rings in a frying pan in sunflower oil until the onion becomes transparent.

— add grated ginger and chopped chili pepper, mix.

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

- add vinegar, salt and season with cinnamon.

- add sugar, heat and stir until sugar is completely dissolved (3-4 minutes).

- Serve the finished sauce on the table.

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

This recipe was inspired by a recent trip to France and an 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 the various variations of its preparation. At the same time, it is indeed the French who prepare it the 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 the duck breast.

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

Just like beef for steak, duck breast is best cooked to medium to medium rare. A fully cooked 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, thanks to its slightly sour taste, sets it off favorably.

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

Since the marinade gives it a sweetish taste, 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 simply an amazing dish, and after preparing 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 macroelements. The large amount of protein in breast allows it to be recommended for people exposed to severe physical and mental stress. With all the richness of nutrients, duck breast fillet is considered 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

Number of servings: 2

You will need:

· 500 g duck breast fillet

· 3 tablespoons honey

· 1 (heaped) tablespoon grainy mustard

salt (to taste)

· 50 ml red wine

· 80-100 g lingonberries

Cooking method:

Prepare the breasts: rinse with cool water, dry with a paper towel, remove films, rub with salt.
Prepare the marinade: combine 2 tablespoons of honey with 1 tablespoon of grainy mustard.
Place the breasts in a mold, pour over the marinade, cover with foil and leave (can be refrigerated) for 1-2 hours (I usually marinate them in the morning and cook them only in the evening).
Pour red wine over the lingonberries and leave for 1-2 hours.
Preheat the oven to 200 degrees.
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 regarding the degree of frying).
After 30 minutes, remove the foil and leave the breasts in the oven for another 3-5 minutes on convection mode to form a golden crust.
Remove the breasts from the oven and let the meat rest a bit.
At this time, prepare the sauce: heat a frying pan, pour a little fat into it, in which the breasts were baked, add lingonberries, simmer them lightly.
Add 1 tablespoon of honey and let the lingonberries caramelize. Stir occasionally.
As soon as the sauce begins to thicken slightly, pour in the wine in which the lingonberries were marinated, turn up the heat a little and, stirring, allow the sauce to thicken completely. This will take approximately 10 minutes.
Place the duck breast on a plate (you can cut it into slices), pour the sauce over it and serve!