Poultry is best combined with sweet-sour sauces, and the best option is cranberry. Cranberry sauce perfectly enhances the taste of the dish, giving it a special zest.
Cranberry duck sauce: recipe
Combining citrus notes with the sweetish aroma of anise, this sauce works best with duck breast.
You will need:
- 100 grams of cranberries;
- 100 ml of port;
- juice of one orange and its zest;
- a pinch of cinnamon;
- one anise;
- a tablespoon of butter;
- 300-350 ml of chicken broth.
Fry the duck breast, do not wash the pan after frying. Remove the breast, put the pan itself over medium heat and pour the port into it. Let the port simmer for two minutes (required for the alcohol to evaporate), then add all the remaining ingredients (cinnamon, anise, orange juice and zest, cranberries and broth). Cook the mass until more than half of the liquid has boiled away, and the sauce itself gets the desired thickness. Remove the sauce from the heat and add the butter (you can substitute cream for butter for a creamier dressing). Duck dressing is ready.
Cranberry sauce for duck
You will need:
- half a glass of red wine;
- half a glass of sugar;
- 300 grams of cranberries;
- Bay leaf;
- a tablespoon of red wine vinegar;
- a tablespoon of mustard.
Take a small saucepan, add sugar to it, add red wine and bay leaf, then put on low heat and, stirring constantly, wait until the sugar crystals dissolve. Continue boiling the mixture for another five minutes, then add the cranberries and simmer the sauce for 10 minutes.
In a separate bowl, combine mustard (it is better to use mustard in powder) and vinegar, put the resulting mixture in hot sauce and whisk everything.
Duck with cranberry sauce
The sauce prepared according to this recipe is suitable both for serving it to the duck, and for baking meat in it, glazing a dish.
You will need:
- 100 ml of water;
- 50 grams of sugar;
- a glass of cranberries;
- a tablespoon of honey;
- a tablespoon of wine vinegar;
- 30 ml of red wine.
In a saucepan, mix water and sugar, put on fire. As soon as the mixture boils, add cranberries to it and cook until more than half of the liquid has boiled away, and the berries themselves burst. Add wine, honey and vinegar to the resulting mixture, boil the mass in half again. The cranberry sauce is ready.
It is worth noting that the taste of the sauce becomes more intense if you use two varieties of berries at once for its preparation, namely cranberries and lingonberries. Moreover, the taste of the dressing will not change if you use ice cream instead of fresh berries for cooking.
