Lingonberry sauce duck 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 described below, choose the one that is interesting for you and deliver the holiday to loved ones.
Lingonberry sauce for meat is universal, classic.
To the gravy Cowberry Sauce Duck Recipes we get:
- lingonberries are fresh, 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 wash 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 slightly.
- then wipe through a fine sieve in order to exclude the hard shell of berries and grains from the sauce.
- the sauce without solid impurities is poured back into the pan and put on 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, also continue to cook until the volume of the sauce decreases by 1/3. Stir constantly so that it doesn't burn.
- while the sauce is boiling, dilute the potato starch in the remaining 50 milliliters of water and, as soon as it has boiled down, pour the solution into the pan.
- boil lingonberry sauce for 2-3 minutes to thicken.
- Take the pot off the heat.
- pour the slightly cooled sauce into a gravy boat and serve with roasted duck or other meat.
Quick simple sweet lingonberry sauce.
For gravy Cowberry Sauce Duck Recipes, we get:
- cranberries (100 grams)
- semi-sweet red wine (200 milliliters)
- bee honey (50-70 milliliters)
- cinnamon powder (1/2 teaspoon)
Stages of preparation.
- melt the honey, it is better to do it in a water bath so as not to overheat the honey.
- we sort and wash the lingonberries.
- as soon as the berry is ready, put it in a saucepan, pour in honey and wine, pour cinnamon.
- reduce the sauce over low heat by 1/3, stirring constantly so as not to burn.
- put the mass on a sieve, grind.
- Pour the finished sauce into a gravy boat to serve.
Cowberry sauce with quince or apple.
In gravy Cowberry Sauce Duck Recipes, we get:
- lingonberries (200 milliliters)
- Sherry wine (100 milliliters)
- quince, an apple is also suitable (1 piece)
- cloves (2 pieces)
- cardamom (1/2 teaspoon)
- olive oil (20 milliliters)
- honey bee (1 tablespoon)
- ground black pepper (1/2 teaspoon)
Cooking step by step.
- we wash the lingonberries and crush them with a crush, pour wine and leave for 30 minutes so that the berry is infused.
- stew chopped quince in olive oil so that it becomes soft, adding wine from a pan 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 Cowberry Sauce Duck Recipes, we get:
- cranberries (300 grams)
- ginger root (2-3 centimeters)
- red chili pepper (1/2 pieces)
- granulated sugar (3 tablespoons)
- apple cider vinegar (1 tablespoon)
- red onion (1 head)
- sunflower oil (2 tablespoons)
- cinnamon (1 teaspoon)
- table salt (to taste)
We're preparing the sauce.
- fry onion half rings in a pan in sunflower oil so that 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.
- Pour vinegar, salt and season with cinnamon.
- stir in the sugar, heat and stir until the sugar is completely dissolved (3-4 minutes).
- Serve the finished sauce on the table.
Dinner is served! Cowberry sauce duck recipes. Four delicious sauces for poultry meat.
In this article, we will look at how to properly cook a duck in the oven to get tender, juicy and incredibly tasty meat.
How to bake a duck in the oven: preparatory stage
Properly selected and prepared duck is the key to a delicious dish. It is impossible to give precise instructions on which bird to buy - store or home. Some note that the purchased meat is more tender, while someone highlights the incredible taste and juiciness of the domestic duck. This aspect already depends on personal preferences and capabilities. But, like any other meat, duck is better to take fresh!
- If you purchased a frozen product, then follow the recommendations for defrosting meat. That is, you take it out of the freezer first into the refrigerator for a day, and then defrost at room temperature.
Important: Never use express methods! If you defrost in cold or, especially, hot water, as well as in a microwave oven, the taste of the duck will deteriorate. After all, the fibers will collapse, 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 duck 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 the remnants of feathers or thin hairs. Pluck them out with tweezers or pry them out with a knife. By the way, the hairs can simply be scorched over a burning burner. And in order not to mess with the remnants of feathers, sprinkle the carcass generously with flour and rub with a towel. After that, it remains only to rinse it under running water.
- Check the duck inside for the quality of cleaning. 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 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 be a lot of fat. By the way, it is this place that is plucked the worst, so small feathers often remain on it.
- Wings also do not bring much benefit to the dish. It's about them extreme phalanges. On the contrary, they dry out during the baking process and become unsuitable for eating. Therefore, they can also be removed immediately.
Note: When baking in the open way, be sure to wrap the foil around the wings. Especially if you didn't cut off the edge. It also tends to burn, which will spoil the appetizing of the dish. Or, alternatively, remove the phalanges before serving. By the way, the edge of the legs also does not hurt to wrap with 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.
- So that the dish does not turn out too greasy, you need a skin pierce in some places toothpick. Just be careful not to hit the meat. After the carcass, you need to hold for 30 minutes for a couple or pour over boiling water so that the excess fat melts and begins to drain.
- Pre-treatment with hot water can be omitted. Just put 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 a long heat treatment so that the fat has time to melt and the crust to fry. On average, you need 2-2.5 hours to cook the duck plus another 25-30 minutes for it to be golden brown.
Important: Domestic duck, in general, should be cooked for 3-3.5 hours. Then it will be tender, juicy and with a delicious crust. By the way, it is a long languor over low heat that will ensure an easy discharge of meat 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, as well as white wine. And you can do with only dry spices. Duck harmonizes 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 soak and infuse. This is also a small secret of tenderness and juiciness of meat. After you have rubbed the spices into the skin of the carcass, let it stand for at least 3 hours at room temperature. Ideally, on the festive table, you need to keep the duck in the refrigerator all night. That is at least 12 hours.
Duck in the oven with apples, whole - a classic recipe
When you have properly prepared the duck, you need to deal with its stuffing. Let's start by choosing a variety of apples - these should be sour or sweet and sour apples. They are in harmony with duck meat. By the way, it is better to take strong varieties so that they do not turn into porridge during cooking.
- You will need the following components:
- duck itself - 1 carcass weighing 1.8-2.2 kg;
- apples - 9 pcs.;
- lemon juice - 1-2 tsp;
- bay leaf - 2-3 pieces;
- nutmeg, cinnamon - optional;
- salt and pepper - to taste.
- It should be noted right away that the amount of lemon juice depends on the variety of apples. 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. In a separate bowl, mix all the spices. By the way, you can slightly change their list by choosing your favorite seasonings. And so that they let out a more saturated aroma, grind it first 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 of the apples into slices and place in the duck. Be sure to secure the hole with kitchen string 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, as a lot of juice will stand out. You don't need to grease the mold.
- Preheat the oven to 220°C. Stir the form with the duck and leave for 1 hour. Every 15-20 minutes you take out the form and pour over the duck with fat that has been rendered 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 slices first. And leave the duck in the oven until ready. It does not hurt to pour a few more times with fat.
Whole duck with apples in the oven, baked in foil: recipe
According to this recipe, you can cook a delicious dish even for a novice cook. The foil will speed up the cooking process because the foil particles attract heat and keep it inside. But most importantly, it will prevent any of its 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.
- Prepare the duck by cutting and removing all unnecessary, wash and dry. You clean 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 allow you to saturate the duck with garlic notes as much as possible.
- 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, dressing them with mayonnaise, and rub the duck from the outside and inside. Place in 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.
- Lay out 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 soak the meat.
- Lay the duck upside down and wrap well with foil, sealing the seams tightly. Make sure it doesn't break!
- Preheat the oven to a temperature of 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 carefully unfold. See that the juice that stands out does not flow out. The temperature is then reduced to 180°C.
- Now it remains to brown the bird until cooked and golden. If there is still fat on the foil, do not stop them from periodically watering the duck during the cooking process.
Baked duck in the oven with apples in the sleeve: recipe
Also a quick way to roast 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 to get a less fatty option, then we suggest cooking a juicy duck according to this recipe.
- Would need:
- duck - a 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 ass and fatty parts around it, as well as on the neck. Rinse, dip with paper towels and rub with dry spices.
Note: You can add 1-2 tbsp. l. orange or pomegranate juice, if you do not want to use only dry seasonings.
- Apples do not need to be peeled. But, if it is too rough or thick, then it should be removed. Cut into arbitrary pieces (leave one apple). Sprinkle the juice of half a lemon over them to keep them from turning brown. By the way, this will allow the meat to be soaked with juice even more.
- Place the apples inside the duck, but do not pack too tightly. Air must still circulate inside. It is these vapors that will saturate the pulp with taste and aroma from the inside.
- So that the juice does not flow out, and the apples themselves do not fall out, fasten the hole with a toothpick or thread. Cut off enough sleeves to fit all the game, and there is room for tying "tails".
- Now a very important step - you need to make a "pillow" of apples. To do this, chop the remaining apple into slices, removing the core first. Carefully lay them out inside the sleeve. That is, you create a kind of bird stand. 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. She's relatively solid! Even under the influence of high temperature, it does not soften. But also this fruit, which belongs to the subspecies of apple varieties, will be an excellent seasoning for meat, because it has a tart sweet and sour taste. Only quince must be sprinkled with lemon juice to kill the viscosity.
Make a "cushion" of apples or other ingredients so that the duck does not "float" in fatty juice - Now lay the duck breast side up on this “pillow”. Tie a 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 a temperature of 180-200 ° C and place a baking sheet with a 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. It is not necessary to turn over during cooking or pour fat on the duck. The whole 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 can cause him 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 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
More often they cook a duck in the oven with potatoes in foil or in a sleeve. We want 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 saturate it and potatoes with fragrant 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 poke shallow holes with a fork in some places. Mince the garlic first.
- Cut the bacon into strips or medium-sized squares. Peeled potatoes cut into cubes, the thickness of a finger. You can cut it into wide rings. Chop the onion into half rings, also not too finely.
- Lay out a layer of potatoes, sprinkle with bacon and onions on top. Salt and pepper a little. Place the marinated duck on top. Cover everything with foil. Try to press the seams well so that no gaps 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 cooked. By the way, you need to periodically take out the duck and water everything with the allocated juice.
Duck in the oven in a ginger-orange marinade: recipe
This recipe has a long list of ingredients, but the duck turns out just 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 ideas will change irrevocably.
- 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 very important to grate the crust without the white part, as it can add unnecessary bitterness to the dish.
- Next, you need to rub the duck with this marinade, put it in a dish and cover with cling film. Leave to soak for 24 hours. Baste regularly with marinade on all sides.
- Apples do not peel, just remove the core and cut into slices. Sprinkle with cinnamon and pour over honey. You mix everything well.
- You take out the duck, remove pieces of orange and ginger from it. Rub with salt, pepper and garlic.
- Cover the form with foil, lay out a “pillow” of apples, and place a duck on top. Stuff the duck with the remaining apples, securing the hole well with a toothpick.
- Cover with foil and put in the oven for 2 hours at 200°C. To make the bird brown, open it and leave for another 20-30 minutes. By the way, you can just pour some more juice on the breast.
Duck in the Peking 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;
- carnation - 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, remove excess parts, washed and dried.
- After you start cooking the marinade. Mix in a saucepan 2 tbsp. l. honey, cinnamon, star anise, fennel and half ginger, as well as cloves and pepper. Add rice wine or sherry. If neither one nor the other was at hand, replace with any dry grape wine. The main thing is to have a minimum percentage of alcohol.
- Fill everything with water and send it to the stove. Boil no more than 5 minutes on low heat. Immediately coat duck on all sides with hot marinade. Sprinkle with minced garlic and ginger.
- After that, you put the duck with a cut on the jar. Be sure to place it in a deep bowl, as a lot of juice will stand out. Drizzle more marinade on top. Uncovered, put 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 send to the oven for 1 hour. The temperature must not exceed 200°C.
- Then the foil is removed. Mix soy sauce with sesame oil and generously grease the duck with this 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 not a single cooked meat can be compared with such an aroma and taste. By the way, many have tried duck with apples, potatoes and other usual fillings. And you will surprise your guests with an incredibly harmonious sweet and sour taste of a 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 a lemon and one orange in a large saucepan. Add all spices and minced garlic. Prepare the duck, remove the fatty parts and extreme phalanxes of the wings. Dip in the prepared marinade.
- Leave it to marinate at least overnight, and preferably 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 a 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.
- It is necessary to bake the duck in the oven in a deep form 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. Several times it does not hurt to pour the resulting juice.
- 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 the duck with this syrup and leave in the switched off oven for 15 minutes.
- You can garnish with sprigs of rosemary or parsley, peeled pomegranate seeds, lingonberries or cranberries, and slices of small tomatoes.
Roast duck in the oven with oranges Oven baked duck with lingonberry sauce: recipe
Another dish that will become an attribute of any table. The sourness that lingonberries impart to meat perfectly sets off its taste. In addition, lingonberry sauce is ideal for meat dishes, including poultry. Therefore, by preparing 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.;
- 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 clean, smooth and cooked duck with marinade. 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 get a more golden color. Although soy sauce will give the bird a beautiful shade. Send to 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. cranberries. Stuff the duck well, leaving some room for the juices from the berries and fruit to evaporate. Be sure to tie the hole well with a thread or fasten the hole with toothpicks so that the berries do not get lost during baking.
Duck with lingonberry sauce - Cut the sleeve to size. Place the duck in it, and tie it on both sides. Be sure to poke holes in some places so that air does not accumulate. Send the duck to the oven for 2-2.5 hours with a temperature of 190 ° C.
- It's time to prepare the sauce. Approximately 250 g of the remaining lingonberries are poured 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.
- Dilute 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 done 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
I love duck very much.
No, not right. We love duck very much. As I noticed, in any form. Bake, fry, stew. It is always good with the right garnish 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 were pluses in our ducks - they finally learned to pluck them completely (or was I lucky?)
Having bought a duck fillet in a store, I found that it really is a pure 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
- Cooking: 10-15 minutes Servings: 2
Ingredients:
- - 500 g
- - 50 g
- - 25 g
- - 70 ml
- - 150 g
- - 50 g
- - 2 sticks
- - taste
- - 1 branch
Cooking order:
If you have a fillet with skin, make cuts on the skin along the oblique so that the skin does not deform during frying. Pat the meat well with paper towels until the meat is completely dry. Sprinkle 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 fillets to a plate or any convenient dish, pack well with foil and put in a warm place.
In the pan in which the fillet was 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 (the resulting juice is poured into the sauce) and sweat 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 tender mashed potatoes :)
