Meat, and especially poultry, is not often combined with sweet sauces. Cranberry sauce, in turn, is a classic accompaniment to game. In other matters, there is no need to organize hunting for wild ducks to enjoy this taste combination, the most common purchase or domestic poultry will be suitable for cooking, and we will supply you with the recipe for the ideal sauce.
Cranberry sauce for duck - recipe
The more additions to the cranberry in the recipe, the more rich will the taste of the ready-made dish. The recipe, which we propose next, apart from sweet and sour cranberries, contains in its composition notes of citrus, spices and a smack of port wine - what is not an ideal pair of duck breast?
Ingredients:
- port wine - 100 ml;
- fresh cranberries - 100 g;
- peel and juice 1 orange;
- 1/2 cinnamon sticks;
- anise - 1 piece;
- chicken broth - 300 ml;
- butter - 30 g.
Preparation
After you fry the duck breast, do not wash the frying pan, leaving in it all the melted fat and caramelized pieces of meat. We put the frying pan on medium fire and deglaziruem its port. We let the alcohol evaporate for a minute to leave only a slight aftertaste of the drink. Now add all the remaining ingredients, including spices, orange juice and zest, broth and berries. Leave the sauce on medium heat until the liquid evaporates by 2/3, and the pan does not have a thick sauce consistency of the syrup. Using a wooden spoon, mash half of all the berries, mix and season the cranberry sauce to the duck to taste. In the finale, add a piece of butter to make the sauce more creamy.
Cranberry sauce to duck
Ingredients:
- red wine - 3/4 items;
- sugar - 3/4;
- bay leaf - 1 piece;
- cranberries - 340 g;
- red wine vinegar - 1 1/2 tbsp. spoons;
- dry mustard - 1 1/2 tbsp. spoons.
Preparation
In the sauté pan, fill up the sugar, fill it with wine and add a laurel leaf. Cook the wine syrup over medium heat, stirring, waiting for the crystals to dissolve. After that, leave the syrup to simmer until thickened for 6-7 minutes. Add the berries and wait another 5 minutes. During this time, the cranberries should become tender and easily burst from the slightest touch. In the final, we savor the sauce with a mixture of mustard and vinegar, mix well and try.
Cranberry sauce - recipe
Ingredients:
- red onions - 1 pc .;
- dried cranberry - 1 item;
- sugar - 1/4 of the item;
- rice vinegar - 250 ml.
Preparation
Before preparing the cranberry sauce for the duck, let's pass the finely chopped sweet onions for 4 minutes, then season and place the berries, sugar and vinegar. Cook the sauce on medium heat for about 10 minutes, waiting for the moment when the dry berries absorb almost all the moisture, and in the saucepan will remain the sauce of the chutney consistency. The sauce can be served both cold and hot, and if necessary even stored in the refrigerator for up to 2 weeks.
Duck with cranberry sauce
The sauce can be served separately to meat, you can water the bird and bake it right there, or you can use it to glaze the duck. Perhaps, we will stop on the last variant.
Ingredients:
- sugar - 50 g;
- water 75 ml;
- berries of cranberries - 1 item;
- honey - 5 g;
- Balsamic vinegar - 10 ml;
- red wine - 30 ml.
Preparation
In the framework of this recipe, we first prepare the cranberry sauce itself, and then use it as an ingredient for the glaze.
In the saucepan mix water and sugar, wait until the syrup boils, throw in it berries and cook the sauce, stirring, 8 minutes. We knead the berries with a fork and wait until the sauce thickens. Take 2 tablespoons of sauce, mix with honey, vinegar and wine. The resulting mixture is brought to the consistency of the syrup over medium heat, and then used to glaze the duck during baking.