Many housewives noticed that poultry meat goes well with sweet and sour sauces, which are prepared from fruits and berries. The most popular of them is gravy made on the basis of lingonberry. Lingonberry duck sauce is often served in countries such as Sweden, America, France. Therefore, he does not have a single recipe for cooking. But some housewives get lost from so many options and wonder how to make lingonberry sauce for duck? Despite the variety of recipes based on lingonberry-based seasonings, they still have certain rules that contribute to increasing the taste and tenderness of meat.
Cooking features
In order to make a delicious cowberry sauce for duck, it is not necessary to have outstanding culinary skills. It is enough to prepare a dish with a soul and clearly follow all the instructions in the recipe:
- If as a result you do not want to get spoiled meat, you need to choose it very carefully. You need to buy duck only in fresh and chilled form, which in the future will give the meat a pleasant juiciness. You must bake the duck correctly too. It is necessary to ensure that the bird does not burn out and does not dry out.
- For cooking gravy, you can use not only fresh lingonberries. Many cooks make cowberry sauce for duck from frozen berries or jam.
- To use the berry in the recipe, it must be crushed through a sieve, otherwise the sauce will not have the desired consistency. However, do not rush to use a blender for this action. Using this technique, the desired result will also not be obtained.
In addition to all of the above rules, there are a number of others that must always be considered when preparing berry sauce.
A simple recipe for lingonberry duck sauce (with photo)
To prepare this option, you will need the following products:
- Frozen or fresh lingonberry.
- Sugar.
- Water.
- Ginger.
Cooking method
To start, the berry must be sorted out and rinsed. Then you need to fill it with a tablespoon of sugar and leave it for 60 minutes in a cool place.
After time, add water and mix the mixture. Place the container on the stove and turn on a slow fire. Cook the sauce until the berries begin to burst.
The dishes where lingonberries were cooked should be transferred to a deeper pan, and then to a basin with cool water. This manipulation will help cool the fruit mixture in a short time.
When the berry has cooled, it must be crushed through a sieve. Add the remaining sugar to it and put on fire. As soon as the mixture boils, it should be boiled for several minutes. After cooking, you can pour a teaspoon of grated ginger into the sauce. It will give gravy a piquant taste.
Lingonberry and mustard duck sauce
To prepare gravy, which will be in perfect harmony with poultry, you need to prepare these ingredients:
- Lingonberries - fresh or frozen.
- Grains of mustard.
- Water.
- A pinch of cinnamon.
- Vegetable oil.
- Black pepper.
How to make lingonberry mustard sauce?
The berries must be thoroughly washed, poured with water and set to simmer on moderate heat. After the water in the pan boils, it must be set to cool. Then the berries are ground through a sieve. Mustard seeds are ground using a coffee grinder and tossed to the fruit mixture. Cinnamon and black pepper are also added to it. If desired, cranberry sauce for duck can be slightly salted.
After this, the gravy should be brought to a boil and, stirring, cook a little. Before serving the sauce to the family or festive table, it must be cooled. Due to the fact that this fruit mixture does not have a sweet taste, it is considered universal. Therefore, this sauce is suitable not only for duck, but also for other types of meat. If desired, mustard seeds can not be grinded.
Scandinavian lingonberry sauce
Such an unusual sauce recipe can be made only from the following components:
- Lingonberry berries.
- Honey.
- Semi-sweet red wine.
- Cinnamon (1 stick).
Cooking steps
The first step is to melt the honey to a liquid state and mix with wine. Enameled and washed lingonberries should be folded into enameled dishes. There you should put a cinnamon stick and pour honey with wine. The pan must be placed on the stove and the medium heat turned on. You need to boil the sauce until the water boils and the gravy does not decrease in volume by at least a third. Then the sauce must be cooled and wiped through a sieve.
Before gravy is placed on the table, the cinnamon stick should be discarded - it will no longer be needed. The sauce, prepared with honey and cinnamon, is very tasty and has a pleasant aroma.
Lingonberry sauce with quince
This interesting berry sauce recipe is prepared very quickly and easily. For him, you will need these products:
- Fresh lingonberry berries.
- Wine. You can buy sherry or Madeira.
- Large quince (it can be replaced with apples).
- Sugar.
- Honey.
- Olive oil.
- Seasonings: ground black pepper, cloves, cardamom and cinnamon.
The process of making bright and tasty gravy for duck
Berries must be sorted and washed thoroughly. Then they need to be crushed using a pusher. Pour the resulting mass with wine so that it completely covers the lingonberries. Transfer the berries to a large container, close the lid and leave to infuse for about half an hour. At this time, you can do quince, which should be peeled and cut into small squares. Put the quince in a saucepan, add olive oil, put on a stove and set a moderate fire.
Quince must be quenched so that it becomes soft. Then, it is necessary to pour in the wine-berry mixture, carefully watching that the lingonberry itself does not get there. Continue to cook quince until all the wine has boiled away. After this, it is necessary to add honey and prepared seasonings to it. After a short period of time, the sauce will acquire a darkish tint. Now you can add lingonberries, mix thoroughly and bring the sauce to a boil. The cooled cowberry sauce is ready for the duck.
Due to the fact that all berries are not subjected to strong heat treatment, they retain all their beneficial properties. Lingonberry sauce goes well with duck meat. It is no coincidence that gourmets of many countries prepare it for him. It should be noted that the principle of cooking gravy is simple. Even an inexperienced mistress is able to master it.