Cooks have long noticed that poultry meat is best in harmony with sweet and sour sauces made from berries and fruits. Especially popular among gourmets is the sauce made on the basis of lingonberries. Lingonberry sauce for a duck is served in Sweden, in France, in America and in many other countries that are far from each other. For this reason, a single recipe for cranberry sauce does not exist. However, the general rules that make it tasty, delicate and most successfully shade the flavor of roasted or baked goose, exist.
Cooking Features
In order to cook a tasty lingonberry sauce for the duck, it is not necessary to have outstanding culinary skills and great experience. All that is required of the hostess is to treat cooking with a soul and patiently carry out all the instructions accompanying a particular recipe.
- It is known that inept hostesses often try to hide their mistakes under the sauce, though it’s not always possible. The taste of the dish depends not only on the sauce. If you want the duck in the cranberry sauce not to disappoint, you should seriously approach the choice of the bird itself, avoiding taking frozen food for frying or baking. Only fresh or chilled carcass after cooking will preserve juiciness. It is also necessary to bake a duck correctly so that it does not burn and does not dry out.
- Lingonberry sauce can be used both fresh and frozen. You can even find recipes on which the sauce is made from cranberry jam.
- Lingonberry when preparing the sauce will have to grind through a sieve. Otherwise, the sauce will not have a delicate and uniform consistency. If you grind the berry in a blender, the result will not be good enough, so this time it will not be possible to attract kitchen appliances to the rescue.
In addition to the basic rules, there may be certain points that must be taken into account when cooking lingonberry sauce for a duck for specific recipes.
Simple recipe for lingonberry sauce for duck
Composition:
- lingonberries - 0, 4 kg;
- sugar - 120 g;
- water - 50 ml.
Method of preparation:
- Pick and wash the berry.
- Pour with a tablespoon of sugar, leave for an hour in a cool place.
- Pour in water, mix. Put on a slow fire and cook, stirring, until the berries begin to burst.
- Place the container in which the berry was boiled in a large saucepan and basin with cold water. This will cool the workpiece in a short time.
- Dry cooled berry through a sieve.
- Add the remaining sugar, put on fire. Boil for about 10 minutes after the sauce boils.
If you wish, you can add a teaspoon of ginger root on a fine grater to the sauce. This will give the sauce a savory taste and make it even more suitable for the duck.
Cowberry-mustard sauce for duck
Composition:
- mustard beans - 20 g;
- cranberries - 150 g;
- water - 0, 2 l;
- cinnamon - a pinch;
- vegetable oil - 40 ml;
- ground black pepper to taste.
Method of preparation:
- Fill the washed berries with water and bring to a boil.
- Cool, wipe through a sieve.
- Crush mustard seeds with a coffee grinder, add to cranberry puree. Put pepper and cinnamon in it. If desired, lightly salt and sweeten the sauce.
- Bring sauce to a boil and boil, stirring 5 minutes.
Before serving, be sure to cool the sauce. Unlike most varieties of lingonberry sauce, it will not have a sweetish aftertaste, so it can be considered universal. In particular, it fits to the duck. If desired, mustard seeds can not be crushed.
Unusual sauce of vegetables, chicken wings and lingonberry jam for duck
Composition:
- 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.
Method of preparation:
- Peel the vegetables and cut into small cubes.
- Wash and dry chicken wings with napkins.
- Melt butter and put wings and vegetables in it. Fry until they are lightly browned as they follow.
- Take out the wings.
- Fill vegetables with wine and vinegar. Extinguish 5 minutes.
- Add garlic and cowberry jam passed through the press. Mix well and simmer for another 5 minutes.
Sauce made according to this recipe can be served to both chicken and duck. It looks somewhat unusual, but the taste is very harmonious and well emphasizes the taste of poultry meat.
Scandinavian Cranberry Sauce
Composition:
- lingonberry - 100 g;
- honey - 60 ml;
- red wine (preferably semi-sweet) - 0, 2 l;
- cinnamon - 1 stick.
Method of preparation:
- Mix honey melted to a liquid state with wine.
- Into the skillet pour the washed and moved lingonberries.
- Put cinnamon sticks in a saucepan.
- Pour wine with honey.
- Put on the stove and cook until the contents of the saucepan boil.
- Cook the sauce over low heat until it is reduced in volume by about a third.
- Cool the sauce and wipe it through a sieve, after which it can be served. Cinnamon sticks can be thrown away - they are no longer needed.
The sauce made from cranberries with honey and cinnamon has not only a unique taste, but also a seductive aroma.
Lingonberry sauce for duck is best suited. It is no coincidence that cooks from different countries prepare him for poultry meat. At the same time, the technology of cooking the sauce is simple; even an inexperienced hostess can master it.
