Duck with apples and lingonberry sauce
4 servings
20 minutes
Duck with apples and cranberry sauce is a refined dish of European cuisine, rooted in the tradition of pairing juicy poultry meat with fruits and spices. The tender duck fillet, steamed to retain its juiciness, is complemented by apples that add a light sweetness and softness to the texture. A fragrant blend of orange juice and port wine infuses the meat with subtle citrus and wine notes, while cloves add a touch of spiciness. The finishing touch is the cranberry sauce that brings a refreshing tartness and highlights the rich flavor of the duck. This dish is perfect for festive tables, creating a harmony of flavors that combine sweetness, tartness, and spiciness, making each forkful unforgettable.
1
Cut each fillet into 4-5 small pieces. Remove excess skin and fat.
- Duck breast fillet: 2 pieces
2
Peel the apples and cut them into thick slices.
- Apple: 4 pieces
3
Place pieces of duck fillet and apple slices in a steamer.
- Duck breast fillet: 2 pieces
- Apple: 4 pieces
4
Squeeze juice from the orange and mix it with port wine. Pour the resulting mixture over the duck breast and apples. Place a clove on top. Steam for 12-15 minutes.
- Oranges: 1 piece
- Port wine: 40 ml
- Cloves: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
5
Serve with lingonberry sauce.
- Lingonberry sauce: 100 g